I love pumpkin – they are so versatile. Suitable for sweet or savoury dishes and lends well to all manner of cuisines and cooking methods. There are a few months during summer when pumpkins are in short supply and I do miss them. Pumpkins have become one of my staples that I buy each week.
This is one of my mum’s recipes.
INGREDIENTS
2 cups plain natural yoghurt (Greek style)
200g pumpkin, peeled and grated
1 tablespoons ghee
1 teaspoon cumin seeds
1-2 green chillies, chopped
2 tablespoons desiccated coconut threads
1 tablespoon vegetable oil
½ teaspoon mustard seeds
1 dried red chilli halved
½ teaspoon urad dhal (optional)
10-12 curry leaves (optional)
Salt to taste
METHOD
In a small fry pan, toast the cumin seeds. Place the toasted cumin seeds, green chillies and desiccated coconut in a spice grinder and blend to a fine powder. Mix this spice powder into the yoghurt, season with salt and whisk until smooth and creamy.
Heat the ghee in a fry pan and gently fry the grated pumpkin on medium heat for 8-10 minutes. Once cool, mix it in with the yoghurt.
Heat the oil in a small sauce pan. Add the urad dhal if using and let it become light brown. Now throw in the red chilli, followed by mustard seeds. Stir well with a spoon. When the mustard seeds start popping, add the curry leaves if using and remove from heat.
Pour the seasoning over the raita. Serve with rice and dhal as a side dish or to accompany parathas.
Serves 3-4
