A classic dish with a twist, this pumpkin raita recipe from Archana’s Kitchen is just delicious.
Whether you add kidney beans for a tasty lunch, or enjoy it with your favourite poppadoms, it’s nutritious and so full of flavour.
You’ll find it so easy to make, too - why not give it a go?
Servings: 4 people
Prep time: 30 minutes
● 200g pumpkin, peeled & grated
● Salt, to taste
● 400ml plain yoghurt
● 1/2 tsp chilli powder
● 1/2 tsp cumin
● 1 small bunch coriander leaves, chopped
Heat a teaspoon of oil in a large pan over a medium heat. Add the grated pumpkin and some salt.
Fry until the pumpkin wilts. Cover and cook for 4 minutes. Put it on a plate, set it aside and let it cool.
Meanwhile, put the yoghurt in a bowl with some salt, the chilli powder, cumin powder and coriander, and whisk well.
Stir in the cooked pumpkin, then feel free to add any more salt or spices to suit your taste.
To store: Once you have finished preparing the raita, put it in an airtight container and keep it in the fridge for up to 2 days.