Raita might be originally from North India, but each region has adopted and adapted it to their own taste. Check out the south Indian version… 🙂
White pumpkin – 1/4 kgs
Green chili – 1 no
Grated coconut – 1 cup
Cumin – 1/4 tsp
Mustard seeds – 2 tsps
Beaten thick curd / plain yogurt – 1and half cups
For tempering – 2 tsp oil, mustard, 1 dry red chili and curry leaves
- Chop pumpkin into small pieces to it add chopped green chili, little water and boil
- When soft add salt
- Grind fine coconut and cumin seeds and add to it crushed mustard seeds (about 1/4 tsp)
- Add the above to boiled pumpkin and give it another boil.
- Add curd and temper it with mustard, red chili and curry leaves
- Serve chilled
Till next time…happy cooking!