Grated white pumpkin – 2 cups
Thick curd – 2 cups
To be grounded raw
Green chilli – 3
Grated coconut – 1/3 cup
Fresh coriander leaves – handful
For the seasoning
Mustard – 3/4 tsp
Hing/asafoetida – pinch
Curry leaves – few
Grind chilli, coconut and coriander leaves to a fine paste.
Beat curd lightly, then add grated pumpkin and the grounded paste. Mix well.
Heat a tsp of oil, add mustard seeds, when it splutters, add hing, curry leaves and pour it over the raita.
Pumpkin raita is ready to be served with rice or parathas.
More Raita/Pachadi recipes
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