Easy Pumpkin Yogurt Recipe – Indian Summer Cooler with Mustard Seeds

Last Updated on 4 months by Neha Deshmukh

Easy Pumpkin Yogurt Recipe – Indian Summer Cooler with Mustard Seeds

Hey everyone! If you’re anything like me, you’re always looking for ways to beat the heat, especially during those long Indian summers. And honestly? Sometimes a cool, comforting dish is exactly what you need. This easy pumpkin yogurt recipe is a total lifesaver. It’s refreshing, subtly sweet, and has this lovely little kick from mustard seeds that just wakes up your tastebuds. I first made this when I was craving something different from the usual lassi, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average yogurt dish. It’s a beautiful blend of flavors and textures – the creamy yogurt, the soft pumpkin, and the playful pop of mustard seeds. It’s incredibly easy to make, needing just a handful of ingredients and about 15 minutes of your time. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect as a light lunch, a cooling snack, or even a unique dessert.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 0.5 tablespoon oil (about 7.5ml)
• 0.25 teaspoon mustard seeds (about 1.25ml)
• 1 green chili, finely chopped
• 2 cups pumpkin, cubed (about 300g)
• 1 cup plain yogurt (about 240ml)
• 0.5 teaspoon sugar (about 2.5ml)
• 1 teaspoon kosher salt (about 5g)
• 2 tablespoons cilantro, chopped (about 10g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Pumpkin: Traditionally, in India, we use kashmiri pumpkin (also known as kumro or kaddu) for this recipe. It has a lovely sweetness and a beautiful orange color. But honestly, any sweet pumpkin variety will work beautifully! Butternut squash is a great substitute if you can’t find Indian pumpkin.
• Mustard Seeds: Don’t underestimate these little guys! They add such a unique flavor. Make sure they’re fresh – you want them to really pop when they hit the hot oil.
• Yogurt: I prefer using full-fat plain yogurt for the creamiest texture. But low-fat works too, if you prefer.
• Green Chili: Adjust the amount of green chili to your spice preference. I like a little heat, but you can definitely tone it down or leave it out altogether.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, heat the oil in a nonstick pan over medium heat. Once it’s shimmering, add the mustard seeds. Let them dance around for a few seconds until they start to pop and splutter – that’s when you know they’re ready!
2. Now, toss in the chopped green chili and cubed pumpkin. Add the salt and give everything a good mix.
3. Cover the pan and let it cook for about 2-3 minutes, stirring occasionally, until the pumpkin is tender but not mushy. You want it to be easily pierced with a fork.
4. Take the pan off the heat and let the cooked pumpkin cool completely to room temperature. This is important – you don’t want to warm up the yogurt!
5. While the pumpkin is cooling, whisk together the yogurt, sugar, and a pinch of salt in a bowl until smooth.
6. Once the pumpkin is cool, gently combine it with the yogurt mixture.
7. Finally, garnish with the chopped cilantro and serve chilled.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overcook the Pumpkin: You want it soft, but still holding its shape. Mushy pumpkin will make the yogurt mixture too watery.
• Cooling is Key: Seriously, let the pumpkin cool down! It makes a world of difference in the final texture.
• Taste as You Go: Adjust the sugar and salt to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like coconut or almond yogurt. It changes the flavor slightly, but it’s still delicious! My friend, Priya, swears by the coconut yogurt version.
• Spice Level Adjustment: If you’re not a fan of spice, simply omit the green chili. Or, for a bigger kick, add a pinch of red chili powder.
• Summer/Monsoon Adaptations: During the monsoon season, my grandmother used to add a tiny pinch of roasted cumin powder for extra warmth and flavor. It’s so comforting!

Serving Suggestions

This pumpkin yogurt is fantastic on its own, but here are a few ways to serve it:

• As a side dish: Pair it with your favorite Indian meal.
• As a snack: Perfect for a light and refreshing afternoon treat.
• For breakfast: A surprisingly satisfying and healthy way to start your day.
• Garnish: A sprinkle of pomegranate seeds adds a beautiful pop of color and flavor.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste great!

FAQs

Let’s answer some common questions:

• Is this recipe best with a specific type of pumpkin? While kashmiri pumpkin is traditional, butternut squash or any other sweet pumpkin variety works well.
• Can I make this ahead of time? Yes! You can cook the pumpkin a day in advance and store it in the fridge. Then, just combine it with the yogurt when you’re ready to serve.
• What if I don’t like spicy food – can I omit the green chili? Absolutely! Feel free to leave it out altogether.
• Can I use Greek yogurt instead of plain yogurt? Yes, you can! Greek yogurt will make the mixture thicker, so you might want to add a tablespoon or two of milk to thin it out.
• What is the best way to cool the pumpkin quickly? Spread the cooked pumpkin out on a plate or baking sheet to cool faster. You can also pop it in the fridge for a short time, but don’t leave it in there too long, or it might get too cold.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!