Recipes : Kaddu Ka Raita

Kaddu ka Raita is a light, cooling yogurt-based dish made using pumpkin (kaddu), traditionally prepared during the Gangaur Festival in Rajasthan. Mildly sweet from pumpkin and balanced with gentle spices, this raita reflects the simplicity and sattvik (pure) nature of festive food prepared during religious observances. It is commonly served as part of a traditional Rajasthani meal alongside roti, puri, or plain rice.

Why Kaddu ka Raita Is Prepared

Kaddu ka Raita holds ritual as well as seasonal importance:

• Sattvik food tradition: During Gangaur, devotees—especially women observing fasts—prefer simple, non-spicy, and non-onion–garlic dishes. Kaddu ka Raita perfectly fits this requirement.

• Symbol of prosperity: Pumpkin is considered an auspicious vegetable in many Indian traditions and symbolizes abundance and nourishment.

• Cooling effect: Gangaur is celebrated in early summer (March–April), and curd-based dishes help cool the body and aid digestion.

• Balance in meals: Rajasthani festive meals often include fried or dry items; raita adds softness, moisture, and digestive balance.

When Kaddu ka Raita Is Prepared and Eaten

• Prepared during Gangaur Festival days, especially while observing vrats (fasts) or during community meals.

• Commonly made during daytime or before the main meal, as curd is avoided at night in many traditions.

• Served fresh, usually on the same day, as yogurt-based dishes are not stored long during fasting periods.

How It Is Traditionally Eaten

• Served as a side dish with roti, puri, or plain rice

• Often paired with other vrat-friendly dishes prepared without onion and garlic

• Eaten cold or at room temperature to enhance its refreshing quality

Kaddu ka Raita — Traditional Recipe

Ingredients

• Pumpkin (Kaddu) – ½ cup, grated/raw peeled

• Curd / Yogurt (Dahi) – 2 cups

• Salt – ¼ tsp

• Rock Salt – ¼ tsp (optional)

• Mustard (Rai) Powder – ½ tsp

• Cumin Powder (Jeera) – ½ tsp

Method

1. Prepare Pumpkin: Grate the pumpkin (kashiphal).

2. Cook Pumpkin: Place it in a small pan with about ¼ cup of water. Cook on low flame until the water evaporates and pumpkin is soft. Let it cool.

3. Mix Raita: Whisk the curd until smooth. Add salt, rock salt, mustard powder, cumin powder and the cooled pumpkin. Mix well.

4. Serve: Chill and serve cold with rice, roti, or as a side to your meal.

Variations & Enhancements

1. Basic Indian Style with Tempering

Add a warm tempering (tadka) for extra aroma:

• Heat 1 tsp oil

• Add mustard seeds and cumin seeds → let them splutter

• Optional: curry leaves or a pinch of asafoetida (hing)
  Pour this over the raita before serving. This gives a fragrant flavoured layer to the dish.

2. Spiced and Textured Pumpkin Raita

From general pumpkin raita methods (not festival-specific):

• Add chopped green chillies and fresh coriander leaves for freshness.

• Sprinkle a little red chili powder for spice.

• Black salt and dry mint add tang and aroma without overwhelming the pumpkin’s mild sweetness.

3. Pahadi Kaddu Raita (Hill Style)

A regional style:

• Boil pumpkin cubes and mash.

• Add garlic, green chillies, mustard, mint and coriander crushed together.

• Mix with yogurt and finish with a light tadka of garlic and jakhya seeds (optional).
  This has a more herb-forward, slightly spicy profile.

Serving Suggestions

• Great with roti, paratha, pulav, khichdi or biryani.

• Also refreshing alongside dal-rice or Indian breads on warm days.

Tips

• If your yogurt is thick, thin it slightly with a little water or milk for a smoother texture.

• For kids, you can blend the pumpkin into a smooth puree before mixing with curd.

• Adjust spices to taste — pumpkin is naturally a bit sweet, so the balance of salt and spice is key.