Kaddu Raita (Pumpkin Yogurt Curry)

kaddu raita

Kaddu was never a favorite this side. However, ever since I tasted kaddu sabzi (pumpkin curry) in a community kitchen in Khadur Saheb, I have developed special liking for pumpkin. Nevertheless I had never thought of trying kaddu ka raita unless I came across my dear friend Tanvee Sharda's heirloom kaduu raita recipe.

Finally, I have given it a try and amazingly, the unique blend of pumpkin and curd tastes yum! I made my own adjustments to the recipe.

Ingredients
1/4 pumpkin (sliced into small pieces)
1 cup- curd
1/2 tsp- mustard seeds
1/4 tsp- chana dal
1/4 tsp- urad dal
black salt
salt
sugar- 1 big pinch
green chilly
coriander leaves
roasted jeera powder (cumin seeds)
flax meal (alsi powder)
1/4 tsp- oil

Procedure

dosa, kaddu chutney, bengal gram chutney and kaddu raita

Boil pumpkin with little salt and turmeric for 20-30 minutes or until soft.
Let it cool.
Meanwhile, let's prepare the tempering.
Put oil in a pain. Drop in mustard seeds. Let them splutter.
Add chana dal and urad dal. Let them crackle.
Turn off the flame. Add green chilly to the tempering. Keep aside.
Take the pumpkin pieces and add them to the grinder along with the tempering ingredients.
Add sugar and black salt.
Give it a good churn once again.
Pour this pumpkin mixture into the curd.
Check for salt. Sprinkle roasted cumin powder and flax meal.
Garnish with coriander leaves. Enjoy this kaddu ka raita with rice or roti.
I had it with dosa, kaddu chutney, and bengal gram dal chutney with a twist.
I kept 1/4 cup of this pumpkin curd mixture aside to make kaddu buttermilk.

Comments

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