Pumpkin Sannata Raita — a simple and cooling side dish, this refreshing raita has a tadka made in a terracotta diya! With shredded pumpkin, dried mint, and roasted cumin powder for some depth of flavor with the tangy yogurt, this is my go-to summer condiment!

WATCH HOW TO MAKE PUMPKIN SANNATA RAITA:

With the weather finally getting hot, I love to have a cooling side dish to pair with my meals and this Pumpkin Sannata Raita is my absolute favorite!

We’ll start by peeling our pumpkin and grating it for the best texture in the raita. Then, we’ll blanch the pumpkin in some boiling water just for a minute or two. Strain this and wash it with cold water to stop the cooking.

For the raita we’ll add yogurt and water and give this a whisk until silky. To this, add pumpkin, all of your spices like roasted cumin powder and dried mint for some freshness. Mix this all together until it’s uniform and now it’s time for the tadka!

Heat a diya with regular or mustard oil and to this add cumin seeds, green chilies, and curry leaves. Let them crackle for a bit and add this to the raita. Let sit for a few minutes for that incredible earthy and smoky flavor to infuse.

Garnish with with walnuts and pomegranate seeds and this Pumpkin Sannata Raita is ready to pair with your favorite summer meals!

If you like this, please try my other recipes:

• Pahadi Raita – Cucumber Yogurt Raita
• Mango Panzanella Salad
• Green Chutney Trio (Mango-Guava-Amla)

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Pumpkin Sannata Raita

Prep Time

10 mins

Cook Time

5 mins

 

Pumpkin Sannata Raita — a simple and cooling side dish, this refreshing raita has a tadka made in a terracotta diya! With shredded pumpkin, dried mint, and roasted cumin powder for some depth of flavor with the tangy yogurt, this is my go-to summer condiment!

Course: Chutneys & Dips, Sides

Cuisine: Indian

Keyword: easy, fasting

Custom Category: Chutneys & Dips, Fasting Recipes, Sides

Servings: 4

Calories: 95 kcal

Author: Nidhi Bothra

Ingredients

Yogurt:

• 1 cup grated pumpkin
• 1 1/2 cup yogurt
• 1/4 cup water , or as needed
• 1/2 tsp salt
• 1/2 tsp black salt
• 1/4 tsp red chili powder , omit for fasting recipe
• 1 tsp roasted cumin powder
• 1/2 tsp dried mint
• 1 tsp sugar

Tadka:

• 2 tsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• 1 small green chilies , finely chopped
• 6-7 curry leaves
• pinch asafoetida powder (hing) , omit for fasting recipe

Garnish:

• walnuts , toasted
• pomegranate seeds
• cilantro , finely chopped

Instructions

1. We’ll start by blanching our grated pumpkin. Bring a pot of water to a rolling boil and add in the pumpkin for 1-2 minutes. Remove immediately and transfer to a strainer. Wash with cold water. Squeeze out any excess water from the pumpkin.

2. In a bowl, mix together the pumpkin, yogurt, water, salt, roasted cumin powder, dried mint, and sugar.
3. For the tadka, heat oil in a terracotta diya (or small pan) on medium heat. Add in cumin seeds, mustard seeds, a small green chili, and curry leaves. Let crackle for 1-2 minutes and add to the raita. If you’re using a diya, place the diya in the raita and let it sit for 1-2 minutes to let the smoky and earthy flavors infuse before removing.

4. Give this a gentle mix and garnish with cilantro, toasted walnuts and pomegranate seeds before serving. Enjoy!

Recipe Video

Nutrition Facts

Pumpkin Sannata Raita

Amount Per Serving

Calories 95 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 6mg2%

Sodium 688mg30%

Potassium 330mg9%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 9g10%

Protein 5g10%

Vitamin A 2624IU52%

Vitamin C 35mg42%

Calcium 189mg19%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.