Herbed Lauki Raita
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!
Ingredients
Yogurt:
- 1 cup grated lauki (bottle gourd / opo squash)
- 1 1/2 cup yogurt
- 2 tsp chia seeds , soaked with 1/4 cup water
- 1/4 cup water , or as needed
- 1/2 tsp salt
- 1/2 tsp black salt
- 1/4 tsp red chili powder
- 1 tsp roasted cumin powder
- 1 tsp sugar
- 1 tbsp cilantro , finely chopped
- 1 tbsp parsley , finely chopped
- 7-8 leaves fresh mint , torn
Tadka:
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1 small green chilies , julienned
- 7-8 strips mixed color bell peppers , julienned
- pinch turmeric powder
Garnish:
- pumpkin seeds
- roasted peanuts , crushed
- red chilli powder
- roasted cumin powder
Instructions
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We’ll start by blanching our grated lauki (opo squash). Bring a pot of water to a rolling boil and add in the lauki for 1-2 minutes. Remove immediately and transfer to a strainer. Wash with cold water. Squeeze out any excess water from the pumpkin.
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In a bowl, mix together the lauki, soaked chia seeds, yogurt, water, salt, black salt, roasted cumin powder, red chili powder, and sugar. Mix in all the herbs (cilantro, parsley, mint).
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For the tadka, heat oil in a tsmall pan on medium heat. Add in mustard seeds, turmeric powder, green chilies and bell peppers. Let crackle for 1-2 minutes and add to the raita.
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Give this a gentle mix and garnish with pumpkin seeds, roasted peanuts and spices before serving. Enjoy!