Pumpkin Raitha

Pumpkins are rich in beta carotene, the plant form of Vitamin A. They are also a rich source of Potassium and Iron. Pumpkin seeds are a rich source of Protein. The first time I ever had pumpkin raita was in Pune. It has a good flavor and texture. It becomes an excellent accompaniment to any meal.

Serves 3-4

Preparation time : 5 min

Cooking time: 10 min

Ingredients

250 gm yellow pumpkin, boiled and mashed

500 gm curds

1 Tsp oil

½ Tsp cumin seeds

½ Tsp sugar

Rock salt to taste

1 Tsp Roasted cumin seeds powder

Boil and mash the pumpkin and let it cool down to room temperature. Add sugar, salt and cumin powder in the yogurt and whisk it lightly. Add the mashed pumpkin to the mixture. For the tempering, heat the oil and add the cumin seeds. Turn of the heat once the cumin seeds are brown. Add the tempering to the yoghurt, mix well. Chill and serve.