• About Me
  • Coaching
  • Work with me
  • In media

Saffron Trail

healthy vegetarian cooking

  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
easy, Easy Cooking, Glutenfree, Tamil Brahmin Recipes, Vegetables, vegetarian, VegProtein, Yogurt Recipes

Yellow Pumpkin Raita / Parangikai Thayir Pachidi

October 8, 2015

41
Shares

 

 

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.

 

Yellow Pumpkin Raita / Parangikai Thayir Pachidi

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
Print Recipe Pin Recipe
Cook Time 10 minutes mins
Total Time 10 minutes mins
Servings: 4 serving
Course: Side Dish
Cuisine: south indian
Ingredients Method Notes

Ingredients
  

  • 2 - 3 cups Yellow pumpkin cubes
  • 1/4 cup water
  • 1/2 tsp salt
  • 1.5 cups yogurt
  • 1/4 tsp mustard seeds
  • 1 tsp dal udad
  • 1 sprig curry leaves
  • 1 - 2 red chilli dried

Method
 

  1. Place the cubed yellow pumpkin in a microwave safe glass bowl. Add 1/4 cup water. Cover and microwave on High for 3-4 minutes, until the pumpkin is soft and cooked through.
  2. In a large bowl, whisk the yogurt and salt.
  3. With the back of a ladle or a potato masher, mash the cooked pumpkin coarsely.
  4. Add this to the yogurt and mix well. Remove this mix into a serving bowl.
  5. In a tempering ladle or a small saucepan, heat the oil. Add the mustard seeds. Once they splutter, add udad dal. Allow this to turn golden. Add the curry leaves, red chilli broken into pieces, give it a stir and transfer the tempering over the raita.
  6. Keep in the refrigerator to chill for an hour or so before serving.

Notes

Try this with butternut squash if you don't have access to yellow pumpkins for equally delicious results.
To give it a flavour change, use your favourite spices in the tempering such as fennel seeds or Bishop's weed (ajwain) or even Nigella seeds (kalonji).
pumpkin Tamil Brahmin Recipes yogurt
by Nandita Iyer 
1 Comment

About Nandita Iyer

View all posts by Nandita Iyer

Related Posts

  • 21 pumpkin recipes to try this fall21 Vegetarian Pumpkin Recipes For You To Try
  • Mor Keerai | Spinach Yogurt Stew – Summer Recipes
  • use sour yogurt7 ways to use sour yogurt
  • tamil vegetarian menuA detailed guide to cook an elaborate Tamil Vegetarian Menu
previous post: Pumpkin Chaaru – A sweet sour spicy soup
next post: Weekly Menu Plan 12 Oct – 18 Oct

Comments

  1. Jyothi V says: April 15, 2016 at 12:27 pm

    Hi Nandita, Even I tried this and it tasted awesome. Everyone liked it and got good comments.

    Reply

Leave Your Comments Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Click for details

Buy my books

Amazon Storefront

Subscribe to my newsletter

Subscribe to My Channel

Archives

Categories

Featured Recipes

  • Salad Recipes
  • Tamil Vegetarian Recipes
  • Summer Recipes
  • Millet Recipes
  • Airfryer Recipes
  • Eggless Baking Recipes
  • Vegetable Recipes
  • Kerala Recipes

AS FEATURED IN

Copyright © 2025 · Saffron Trail by Nandita Iyer · Privacy & Disclosure Policy · Hosted & Managed by Host My Blog

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.