This is a family favourite! Passed on to Amma (my mother-in-law) from her mother (Nallamma), we all relish this yummy raita. The story goes that this is super digestive too and every time someone had a tummy ache, Nallamma would whip up this yummy curd item – paired with either roti or rice. Enjoy!
Skin and cut the yellow pumpkin into small pieces. Boil the pieces with little water and salt till soft. Mash and keep aside.
Grind half of the mustard, green chilies, and the coconut with 2 spoons of water. Mix the ground mixture, curd, and mashed pumpkin with the sugar.
Temper the remaining mustard seeds in some oil, add 1 green chilly if needed as per the spice level desired. Add to the pumpkin mixture. Ready to serve cold or at room temperature.
Refrigerate leftovers
