Red Pumpkin Curd Raita

Red Pumpkin Curd Raita

Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, dinner, lunch, Snack
Servings 4
Calories 160 kcal

Ingredients
  

Ingredients A

  • 1 ½ cup Red pumpkin – peel, grated
  • 2 cups Curds
  • ¼ cup Roasted peanuts – crushed, coarse
  • Salt to taste
  • 1 tsp Sugar
  • 1 tbsp Coriander leaves – chopped
  • 1 tbsp Coconut – crapped (optional)

B – Vagar

  • ¾ tbsp Oil
  • ¾ tsp Mustard seeds
  • ½ tsp Jeera
  • 1 tsp Urad dal
  • 1-2 Green Chili – slit
  • A few pinches Hing
  • Few Curry leaves

Instructions
 

  • Grate the pumpkin and coconut, roast and crushthe ground nuts and chop the coriander leaves finely.
  • Cook pumpkin in small amount of water addinglittle salt and let it cool thoroughly.
  • Whisk curds, add sugar, salt, and roasted crushed peanuts
  • Mix in pumpkin and scraped coconut.
  • Heat oil in a vagar spoon or a small pan addmustard seeds, cumin seeds, Urad dal, chilies (green), asafoetida and curryleaves.
  • Pour over the curd’s mixture. Adjust seasoning.
  • Serve garnished with coriander leaves, as anaccompaniment with pulav, masala bhat, thalipeeth, paratha, etc.
  • *You may use chopped cucumber or a mixture oftomato, cucumber and onion in place of the red pumpkin.

Notes

Highlights:
  • Pumpkins might be beneficial even for people with diabetes. It contains carbohydrates called polysaccharides and a compound called puerarin, which when paired, help in lowering blood sugar and preventing diabetes.
  • Curd is high in protein and low in carbs. This means that, unlike other carbohydrates, it will not induce blood sugar rises in diabetics.
  • Peanuts are high in unsaturated fat and other nutrients that help your body’s ability to regulate insulin.
 
NUTRIENT VALUES PER SERVING
Energy
160 kcal
Carbohydrate
8.19 g
Protein
5.06 g
Fat
8.06 g
Calcium
126.15mg
Iron
0.24 mg
Total Fiber
2.10 g
Soluble Fiber
0.54 g
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