Pumpkin Raita


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Raita

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

During the fall and winter months, I look forward to a bowl of this cooling spiced pumpkin raita. Serve it as a side with a warm stew or curry and some rice or flatbread. Make a big bowl because it disappears quickly.

  • Yield: 4 to 6 servings


For the Raita

2 cups/about 400 g grated pumpkin

2 cups/480 g plain unsweetened yogurt

1 cup/240 ml chilled water

2 Tbsp fresh lemon or lime juice

2 shallots/120 g, minced

¼ cup/15 g fresh cilantro both tender stems and leaves, chopped

2 Tbsp fresh mint, chopped

Fine sea salt

Ground black pepper

For the Tadka

2 Tbsp vegetable oil with a high smoke point such as grapeseed

1 tsp black mustard seeds

1 tsp cumin seeds

1 tsp Kashmiri chilli powder plus extra for garnishing

10 to 12 curry leaves, dried or fresh

1 tsp ground chaat masala (see Notes) homemade or store-bought


  • Place the grated pumpkin in a microwave-safe bowl, cover with a microwave-safe lid, and microwave for 3 to 4 minutes and 30-second intervals until the pumpkin is completely tender. Keep aside to cool.
  • In a large mixing bowl, whisk the yogurt, water, and lemon juice until smooth.
  • Fold in the cooked pumpkin, shallots, cilantro, and mint—taste and season with salt and pepper.
  • When ready to serve, prepare the tadka. Heat the oil in a small saucepan over medium heat. Add a single mustard or cumin seed to the oil; if it is hot, the seeds will sizzle. Add the mustard and cumin seeds, followed by the curry leaves, and cover with a lid. The oil will start to spurt. Swirl the oil in the saucepan for a minute and remove from the heat. Immediately, add 1 tsp of Kashmiri chilli powder. Swirl and pour the hot mixture over the yogurt in the serving bowl. Garnish with a sprinkling of chaat masala and Kashmiri chilli powder and serve immediately. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the Privacy Policy for more details.

Order your copy of the best-selling James Beard nominated cookbook, The Flavor Equation.