Kaddu (Pumpkin) Raita

About this recipe

Pumpkin raita is the lesser-known cousin of cucumber and spinach raitas, a shame because cooked pumpkin against cool, tart yogurt creates something genuinely magical. Pumpkin turns silky and faintly sweet when steamed, lending body to yogurt without overwhelming it. The combination is unexpected enough to make people ask for the recipe. Steamed pumpkin cubes are mashed just enough to create soft pockets rather than purée, keeping texture alive. Roasted cumin powder and black salt bring warmth and depth, while black pepper and mint add brightness. Pumpkin seeds scattered on top add crunch and gentle, earthy nuttiness. The technique is steaming rather than boiling pumpkin to preserve flavor, then cooling completely before folding into yogurt so yogurt does not separate. Many home cooks either boil or fold in warm pumpkin. Lightly mashing some pumpkin while leaving pieces whole ensures texture. Shortcut: use frozen pumpkin cubes if fresh is not available. This is probiotic and genuinely cooling, making it perfect for summer meals. Serve chilled alongside spiced curries or rice. It keeps for three days but is best eaten within two.