Pumpkin raita / dip

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300gms grated pumpkin
4cups Greek yoghurt or natural yoghurt
1bunch spring onions, finely chopped
1tsp ginger, grated
11/2 tsp roasted cumin powder
11/4 tsp red chilli powder (optional)
Salt to taste
Pinch of sugar
3 green chillies, finely chopped (optional) 2-3
Handful of chopped coriander leaves



Start by preparing the pumpkin. approximately 300 grams. Wash the pumpkin slice and peel the skin using a sharp knife. Grate it using the medium hole of the box grater.

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Boil 1 cup of water in a pan. Add the grated pumpkin and cook for 4-5 minutes on medium heat. It should be soft but still retain a bite. Please do not over cook the pumpkin. You can also microwave it for 2 minutes.

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Strain the pumpkin using a soup strainer and let it cool for some time.

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Whisk the yogurt, grated ginger, add the roasted cumin powder, red chili powder, salt, sugar, chopped spring onion, green chillies. Mix well.

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Add the cooked pumpkin to the bowl and mix well. Garnish with coriander leaves.

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Serve chilled or at room temperature.

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