The first time I had a pumpkin raita, it was at a Maharashtrian friend’s place along with Masale Bhaath (Rice with spices). The mild sweetness of the pumpkin was a perfect pairing with the medley of spices in the rice dish.
While the idea is borrowed from the friend, I have stuck to the traditional Tambrahm style of preparing pachidi (raita) by omitting peanuts, coconut, cumin seeds etc, which my friend’s recipe had.
I have tried this same raita recipe same with most squashes, including bottle gourd and it seems to work well. Somehow, the addition of yogurt and a crunchy tempering (tadka) makes all boring vegetables fun!
For a low cal lunch, a big bowl of pumpkin or mixed vegetable raita is all you need to keep you filled up for 3 hours. It provides you with the necessary protein, fiber, antioxidants and it makes a really healthy accompaniment to most rice dishes – such as this Vaangi Baath or Capsicum Baath.