Kaddu ka Raita | Pumpkin Raita

Kaddu ka Raita | Pumpkin Raita | Kashifal ka Raita

Kashifal ka raita or Pumpkin raita (काशीफल का रायता) is a simple and healthy accompaniment which is prepared with fresh pumpkin and curd. It is a popular raita in North India. It is easy to make and quick recipe. To make this raita pumpkin is grated, boiled and mixed with curd. Then it is tempered with heeng and jeera.

Pumpkin which is also known as kashifal in North India is a very healthy and nutritious vegetable. It is generally available during summer. It is rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene. This pumpkin enhances the taste of curd and makes it healthier. The flavour of Pumpkin blends so well with curd that nobody realizes that they are eating kaddu Ka Raita.

Kashifal ka raita works as an accompaniment for main course. It goes very well with all dry vegetables and stuffed paratha. You can serve it with aloo ka paratha.

Try other raita recipes:
Kheere ka raita
Palak ka raita
Aloo ka raita
Boondi ka raita

Course: Side Dish
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients:

2 cup fresh curd (Yogurt)
100 gm. kashifal (pumpkin)
½ tsp Jeera (cumin seed)
A small pinch of heeng
½ tsp Black salt
Salt as per taste
½ tsp red chilli powder

Instructions:

Wash and peel the pumpkin properly and grate in a bowl.

Take grated pumpkin in a pressure cooker along with ¼ cup water. Cook for one whistle, it doesn’t take too much time to cook. You can also boil in a pan.
Let it cool completely.

Whisk fresh curd until smooth. Add cooked pumpkin, black salt and salt into curd.

Mix well.

For Tempering-

Heat oil in a pan.
Once the oil is hot, add cumin seeds and heeng. Let them crackle for a few seconds. Add red chilli powder and turn off the heat. Pour this tempering over the raita.

Serve the raita chilled with your faourite meal.

Tips:

Use fresh pumpkin to make raita.
The curd should not be sour.
If raita is very thick, you can add water.
Raita can be seasoned with pepper powder, chaat masala and dry mint leaves.

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