Dudde/ Pumpkin/ Laal Bhopla Raita (Curd Salad).

“Dudde/ Pumpkin/ Laal Bhopla Raita (Curd Salad)” … though not a favourite veggie of many, pumpkin is actually nutritious having its own plus points on health benefits … here is a simple raita that tastes awesome served during lunchtime especially during summer time when the heat is unbearable and all one needs is a simple tummy cooling dish … try it, its excellent … Yummilicious ….

** Dudde/ Pumpkin/ Laal Bhopla is a veggie loved to be detested by many while there are some who use it extensively in variety of dishes. In my home I prepare simple upkari, podi, valval, add to sambar, raita and sometimes as a soup while there are plenty of more choices for usage of this versatile veggie. I myself would love to try out more options in using this veggie and will surely share as and when I try. For now, sharing a simple raita prepared with pumpkin which I would definitely love to refer as summer coolant, so the next time you wonder what to cook, try this one and enjoy with family.

** Here is my simple recipe for “Dudde/ Pumpkin/ Laal Bhopla Raita (Curd Salad)” … my style, tastes awesome served during meals…..

** Slice off the thick skin portion and the inner core seed part of 250 gms of yellow pumpkin/ dudde/ bhopla and cut it into small ½ inch sized cubes. Do not discard skin it can be used in preparation of chutney if desired.

** Rinse the pieces under running water and add into a vessel with just little bit of water and cook to till just done (90%). You can also add it into a glassware dish with little bit of water and microwave for 4-5 minutes. (I microwaved)

** Retain ¼ portion of the cooked pieces aside and mash the remaining cooked portion with a potato masher to a soft consistency.

** In a mixer grinder/ stone pestle crush 3-4 less spicy green chillies (tarni mirsanga/ hari mirchi), handful of fresh coriander leaves (dhania/ kottambari pallo), a few curry leaves (kadipatta/ karbevu), ¼ inch piece of ginger (alle’/ adrak) without adding water, remove and keep it aside ready.

** Beat 1-2 of curds (dahi) into a smooth consistency adding salt (namak/ meeta) to taste and 1 tsp of sugar (shakkar/ sakkara). Add mashed pumpkin, ground masala and beat all the ingredients together to mix well into a smooth texture.

** Note : I added fresh homemade skimmed cow's milk curds (dahi), you can add any of your choice as is available to you. 

** Add in the kept aside cooked pumpkin pieces and mix well. Add required amount of water to bring to a thick raita/ curd salad consistency. Cover and keep it aside while we go ahead to prepare the tempering for the raita.

** For Tempering/ Tadka/ Pannaka : Heat 1 stp coconut oil (nariyal tel/ nalele tela), when hot add 1 tsp of mustard seeds (rai/ sasam), when they begin to splutter add ½ tsp of urad dal (black gram dal) and when it changes slightly in color add in a large pinch of hing (asafoetida) powder, 8-10 fresh curry leaves (kadipatta/ Karbevu), 1-2 dry red chillies (sukki mirsanga/ sookhi michi) and fry for a second or two. Remove and add tempering to the raita, cover and keep it aside for 5-10 minutes for flavors to be infused and then its ready to served. Add more water if found too thick while serving.

** Note : Addition of coconut oil is optional, you may add any edible oil you generally use. Again dry red chillies too can be skipped if not desired.

** “Dudde/ Pumpkin/ Laal Bhopla Raita (Curd Salad)” is done and ready to be served during meals as a side dish. During summer raita (curd salad) makes a prominent place in serving list during lunchtime. The rising heat at times curtails the desire for a heavy meal and most of us prefer curd rice or dishes served with curds etc. Pumpkin is available all round the year and is very nutritious though not a loved veggie by many. Try this simple raita, especially during summer, it tastes awesome and cools the tummy.