Butternut Squash Raita
By Sam BlockPublished on September 22, 2021
Yield
Serves 4 to 6
Ingredients
Raita
1 pound butternut squash, peeled, seeded, and shredded2 cups plain whole-milk yogurt ¼ cup chopped fresh cilantro leaves and stems, divided1 shallot, minced2 tablespoons milk, plus extra as needed1 teaspoon ground cumin 1 teaspoon packed brown sugar ½ teaspoon table salt ¼ teaspoon cayenne pepperSpiced Seasoning Oil
1 tablespoon vegetable oil 1 teaspoon black mustard seed ¼ teaspoon ground turmeric ⅛ teaspoon ground asafetida 10 fresh curry leavesBefore You Begin
Mustard seeds jump out of the pan when added to hot oil; covering the pan with a splatter screen or lid can be helpful to keep them contained. This dish should be eaten within 24 hours of making it. The raita can be eaten as is or flavored further with a spice seasoning of black mustard seeds, turmeric, asafetida, and fresh curry leaves (available at Indian markets, spice purveyors, and online) bloomed in hot oil, a technique called phodni, tadka, chonk, or vagar. Curry leaves are best used fresh but can be refrigerated for longer storage. Blooming spices progresses very quickly so it's important to have ingredients measured out before you start.
Instructions
- For the Raita: Microwave squash in covered bowl until tender, about 6 minutes, stirring halfway through microwaving. Drain if necessary, then set aside to cool completely, about 30 minutes.
- Meanwhile, whisk yogurt, 2 tablespoons cilantro, shallot, milk, cumin, sugar, salt, and cayenne together in bowl. Stir in squash. (Raita can be refrigerated for up to 24 hours. Let come to room temperature and thin with extra milk as needed before serving; raita should have consistency of regular yogurt.)
- For the Spiced Seasoning Oil: Heat oil in small saucepan or seasoning wok over medium-high heat until just smoking. (Test temperature of oil by adding 1 mustard seed; mustard seed should sizzle and pop immediately; if it does not, continue to heat oil and repeat testing.) Carefully add mustard seeds, then reduce heat to low. Stir in turmeric and asafetida and cook until fragrant, about 5 seconds. Off heat, carefully stir in curry leaves and cook until leaves sizzle and are translucent in spots, 5 to 10 seconds.
- Pour hot oil mixture over raita and stir in until combined. Sprinkle with remaining 2 tablespoons cilantro and serve.
Yield
Serves 4 to 6Ingredients
Raita
Spiced Seasoning Oil
Ingredients
Raita
Spiced Seasoning Oil
Ingredients
Raita
Spiced Seasoning Oil
Why This Recipe Works
Many people think that raita, an Indian “salad” with a yogurt “dressing,” is always cucumbers in yogurt. Actually, raitas are made with various vegetables, raw or cooked (think spinach, beets, onion, bitter melon, potato, and okra), and served as part of a complete meal with lentils, vegetables, bread, and rice. They contribute a delicious cooling element (not necessarily cooling against heat but inwardly cooling in a holistic health sense). In western India, raita is sometimes made with pumpkin, similar in flavor to butternut squash, which we used. We grated the squash, using the large holes of a box grater, then microwaved it. We flavored yogurt with ground cumin, brown sugar, shallot, and cayenne and stirred in the cooled squash.
Before You Begin
Mustard seeds jump out of the pan when added to hot oil; covering the pan with a splatter screen or lid can be helpful to keep them contained. This dish should be eaten within 24 hours of making it. The raita can be eaten as is or flavored further with a spice seasoning of black mustard seeds, turmeric, asafetida, and fresh curry leaves (available at Indian markets, spice purveyors, and online) bloomed in hot oil, a technique called phodni, tadka, chonk, or vagar. Curry leaves are best used fresh but can be refrigerated for longer storage. Blooming spices progresses very quickly so it's important to have ingredients measured out before you start.
Instructions
- For the Raita: Microwave squash in covered bowl until tender, about 6 minutes, stirring halfway through microwaving. Drain if necessary, then set aside to cool completely, about 30 minutes.
- Meanwhile, whisk yogurt, 2 tablespoons cilantro, shallot, milk, cumin, sugar, salt, and cayenne together in bowl. Stir in squash. (Raita can be refrigerated for up to 24 hours. Let come to room temperature and thin with extra milk as needed before serving; raita should have consistency of regular yogurt.)
- For the Spiced Seasoning Oil: Heat oil in small saucepan or seasoning wok over medium-high heat until just smoking. (Test temperature of oil by adding 1 mustard seed; mustard seed should sizzle and pop immediately; if it does not, continue to heat oil and repeat testing.) Carefully add mustard seeds, then reduce heat to low. Stir in turmeric and asafetida and cook until fragrant, about 5 seconds. Off heat, carefully stir in curry leaves and cook until leaves sizzle and are translucent in spots, 5 to 10 seconds.
- Pour hot oil mixture over raita and stir in until combined. Sprinkle with remaining 2 tablespoons cilantro and serve.
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