Pumpking or Kaddoo Raita! Surprised?
When looking for accompaniments for a meal the raita always comes out as my first choice. But I was bored of making the same boondi and lauki raita. What else could I make?
I remember, long time back one of my aunts had made a pumpkin raita. Then everyone had loved it. So this time it was my turn to try my hands at the kaddoo raita and it was not disappointing. On the contrary it was appreciated by all.
So let’s delve right into it.
- Pumpkin (kaddoo): 400gm (make sure to get one which is not very ripe)
- Curd: 400gm
- Red chilli powder: 1 tsp
- Salt as per taste
- Coriander leaves, chopped, for garnishing
For the tempering:
- Oil: 1 tbsp
- Rai (black mustard seeds): 1 1/2 tsp
- Dry whole red chilli (cut in small pieces): 1-2
- Hing (asafoetida) : a pinch
Grate the pumpkin with the skin.
Add half a cup of water, half teaspoon of salt and set the pumpkin to boil.
The grated pumpkin would take around fifteen minutes to cook. Turn off heat and allow to sit for around ten minutes.
Strain the pumpkin and allow to cool.
In a separate bowl beat the curd. Remove all lumps to get a smooth consistency. You can a little water to adjust the consistency as per your choice.
To the curd add the grated pumpkin, chilli powder, salt and coriander leaves.
Heat oil in a tempering dish.
When the oil is hot add all the tempering ingredients.
Within five seconds add the ingredients to the prepared raita. You need to be fast here else the ingredients will burn.
Garnish with some more coriander leaves.