Pumpkin Raita is the nomero uno that appears to most people’s thought when it comes to a perfect dish. Today, we are going to tell you instructions on serving a comforting Pumpkin Raita.
We hope you got benefit from reading it, now let’s go back to pumpkin raita recipe. You can have pumpkin raita using 9 ingredients and 3 steps. Here is how you achieve that.
First of all, here are the ingridients that you should prepare to serve Pumpkin Raita:
- Take 200 gms of pumpkin.
- You need 100 gms of curd.
- Get As per taste of Salt.
- Get 2 tbsp of Oil/ ghee for tadka.
- Get 1 tsp of cumin seeds.
- Get 1 pinch of asafoetida.
- Provide 3 of green chilies.
- Provide 4-5 of curry leaves.
- You need 2 tsp of Coriander leaves.
After readying the ingridients, now we are set to make our delightful Pumpkin Raita:
- Peel and chop the pumpkin into pieces.in small pot,add pumpkin pieces and 4-5 tbsp water. Cook with lid for 5 minutes,put water on lid..
- Pumpkin pieces will become soft, mash them with masher. Add curd and salt and mix well..
- Add oil/ghee in tadka pan. Add cumin seeds, asafoetida, green chilies and curry leaves. Pour the tadka onto the raita. Add chopped coriander and serve with chapati..
Pumpkin Raita – A side dish made with soft cooked pumpkins with spices and chilies, mixed in cooling yogurt and garnished with cilantro. The Pumpkin Raita is an easy but elegant recipe that brings together the mellow tang of curds with the pleasing sweetness of pumpkin. Pumpkin Raita, Indian Accompaniment. by Tarla Dalal. Pumpkin raita is served as a side dish with chapati, rice, roti, paratha etc. Pumpkin is known as bhopla(Marathi), Kaddu(Hindi), Kumbalkai (Kannada).
Recipe : Pumpkin Raita
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After seeing this recipe, now you are near enough to be able to produce your first amazing Pumpkin Raita and be a chunck of the few people that can produce the special Pumpkin Raita. If you hope that your friends can also serve a perfect Pumpkin Raita or even to make the unforgettable Pumpkin Raita for you, dont doubt to share this page to them.