Ingredients:
Pumpkins (deseeded, cored and skin removed) - 250 gms
Dry red chillies - 2
Channa Dhaal - 1 tbsp
Mustard Seed - 1 tsp
Asafoetida - A pinch
Oil - 2 or 3 tbsp
Salt - to taste.
Curd / Yoghurt - 2 cups
Method:
1. Cube the pumpkins, add salt, add 1/4 cup of water, cover and cook in microwave for around 10 minutes.
2. Once cool, mash the pumpkins thorouoghly and let it cool
3. In a small kadai, heat oil.
4. Add mustard seeds and after it stops spluttering, add in the channa dhaal.
5. Once the channa daal is fried, add in the red chillies and asafoetida.
6. Saute for not more than 10 seconds, more like 5 seconds, and transfer this onto the mashed pumpkin.
7. Mix thoroughly and then add in the curd/yoghurt.
8. Check for salt and add more if needed.
9. Can be served with any sambar rice, vaangibath.
Pumpkins (deseeded, cored and skin removed) - 250 gms
Dry red chillies - 2
Channa Dhaal - 1 tbsp
Mustard Seed - 1 tsp
Asafoetida - A pinch
Oil - 2 or 3 tbsp
Salt - to taste.
Curd / Yoghurt - 2 cups
Method:
1. Cube the pumpkins, add salt, add 1/4 cup of water, cover and cook in microwave for around 10 minutes.
2. Once cool, mash the pumpkins thorouoghly and let it cool
3. In a small kadai, heat oil.
4. Add mustard seeds and after it stops spluttering, add in the channa dhaal.
5. Once the channa daal is fried, add in the red chillies and asafoetida.
6. Saute for not more than 10 seconds, more like 5 seconds, and transfer this onto the mashed pumpkin.
7. Mix thoroughly and then add in the curd/yoghurt.
8. Check for salt and add more if needed.
9. Can be served with any sambar rice, vaangibath.
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