Lal Bhoplyacha Bharit Recipe | Creamy Pumpkin Dip | Kaddu Ka Raita | कद्दू का रायता

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Lal bhoplyacha bharit in English translates to Red Pumpkin Dip and in Hindi is popularly known as Kaddu Ka Raita.

This is a creamy dip made with steamed pumpkin mixed with yogurt and tempered with flavourful tadka.

This is a no onion no garlic, beginner-friendly, diabetic-friendly, fiber-rich easy vegetarian side dish/accompaniment.

About Lal Bhoplyacha Bharit / Kaddu Raita (Pumpkin Dip)

Lal bhoplyacha bharit is a simple, delicious, nutritious easy-to-make accompaniment made with steamed pumpkin (bhopla), yogurt, peanut powder along with spices & herbs.

This is a popular Maharashtrian delicacy and is often served as a side dish with meals or as a one-dish salad.

This is a no-fuss, no dressing refreshing salad. The taste of this raita is on a sweeter side hence it pairs very well with spicy curries, biryani and pulao.

The sweetness from the pumpkin and mild sourness from the curd balances the taste of this raita/ bharit/ dip beautifully and the addition of peanut powder adds a nice crunch.

This light accompaniment is very easy, quick and simple to make, making it a beginner-friendly recipe.

Not only as a side dish but this raita (dip) can be relished as a mid-day snack by itself. It is light on the stomach and filling.

This dish come together in under 30 minutes. If you have cooked pumpkin at hand, you can whip this dip/ raita in just under 10 minutes.

This raita can also be consumed during Hindu fasting periods.

At our home, we enjoy this crunchy and tasty raita / bharit with varan bhat (plain dal rice), chapati or sometimes even with biryani or pulao.

Pumpkin is loaded with vitamin A and good source of minerals, and amino acids and is rich in diety fiber.

This raita can also be made vegan by skipping yogurt. It tastes delicious.

To make this lal bhopla bharit (pumpkin dip), simple pantry staples are used. Here we will use roasted peanut powder which gives a super crunch and texture to this raita and enhances the flavour of this dip.

In case you are allergic to nuts, please avoid adding them. Also instead of using peanuts, you can add roasted cashews, walnuts or almonds.

To add some healthy fats, you can also add some fresh scrapped coconut which will enhance the taste more.

You can serve this bharit/ dip/ raiata at room temperature or chilled.

At home, we also often make Lal Bhopla Bhaji (Bhandarewale Kaddu Ki Khatti Meethi Sabji), Lal Bhoplyache Gharge (Sweet Pumpkin Poori), Pumpkin Soup and Kaddu Masala Poori

So to sum it up, this lal bhoplyacha bharit / kaddu ka raita (pumpkin dip) is

• Nutritious

• Diabetic-Friendly

• No Onion No Garlic (Satvik)

• Easy & Quick To Make

• Yummy Side Dish

Video Recipe

lngredients

Pumpkin / Lal Bhopla (Kaddu) – To make this raita, we need to peel the cover of the pumpkin and cut it into pieces. Cook them in a pressure cooker, or pan or you can bake them in an oven at 180 degrees Celcius for 20 – 25 minutes till they are soft.

Peanut Powder – Adding peanut powder takes this raita/dip to another level. I would highly recommend not to skip adding peanut powder. Not only does it give crunch to the raita but enhances the flavour and also gives a beautiful texture to the dip.

I have shared How to make peanut powder at home, do check it here if interested.

Yogurt – You can use homemade yogurt or store-bought yogurt. Make sure that the yoghurt is not too sour. If you do not like yoghurt you can totally skip it altogether.

For Tadka – We will temper this dip/raita with cumin seeds, green chillies, hing (asafoetida) and a few curry leaves.

Seasoning – We will need salt to season this dip and half a teaspoon of sugar. If your pumpkin is too sweet then you can skip adding sugar.

Oil – I have used sunflower oil for tadka. You can use ghee too, which enhances the taste of this dip.

Variations

You can skip adding yogurt to this dip making it vegan.

You can add other nuts like walnuts, almonds or cashews instead of peanuts.

You can use steamed sweet potatoes or regular steamed potatoes instead of pumpkin.

You can skip adding tadka altogether.

Serving Suggestions

This raita / barit makes a perfect accompaniment to any meal.

This can be served with chapati, paratha, as a side dish with biryani, pulao, dal rice or can be eaten by itself.

Storage Options

Raita / bharit / dip of any kind is best served immediately. But if you are left with extra, store it in the refrigerator. It stays good for 2 days. Thaw or serve chilled.

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Step-by-Step Lal Bhoplyacha Bharit / Kaddu Ka Raita (Pumpkin Dip)

How to make Pumpkin Raita

• Peel the skin of the pumpkin and cut it into pieces.

• In a pan, add the chopped pumpkin pieces and a cup of water. Cook on medium heat till the pumpkin is soft.

• Let the pumpkin cool down a bit before we start making the bharit/raita/dip. Discard the water if any.

Meanwhile, let’s make the tadka.

• Heat 1 tablespoon oil, add cumin seeds, hing (asafoetida), green chillies, curry leaves. Mix and keep the takda aside to cool

• Transfer the cooked pumpkin into a mixing bowl and using a fork mash it roughly.

• Add roasted peanut powder, salt to taste, sugar, yogurt and coriander leaves.

• Mix everything well.

• Add the tadka over the raita / dip and mix.

• Delicious & nutritious Lal Bhoplyacha Bharit / Kaddu Raita (Pumpkin Dip) is ready.

• Transfer the bharit/ dip into a serving bowl.

• Garnish with some tadka and fresh coriander leaves.

• Serve at room temperature or chilled.

Note:

You can skip adding yogurt to make it vegan.

To make it gluten-free, avoid adding hing (asafoetida)

If you are allergic to nuts, avoid adding them.

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