No reviews 2 cups/about 400 g grated pumpkin 2 cups/480 g plain unsweetened yogurt 1 cup/240 ml chilled water 2 Tbsp fresh lemon or lime juice 2 shallots/120 g, minced ¼ cup/15 g fresh cilantro both tender stems and leaves, chopped 2 Tbsp fresh mint, chopped Fine sea salt Ground black pepper For the Tadka 2 Tbsp vegetable oil with a high smoke point such as grapeseed 1 tsp black mustard seeds 1 tsp cumin seeds 1 tsp Kashmiri chilli powder plus extra for garnishing 10 to 12 curry leaves, dried or fresh 1 tsp ground chaat masala (see Notes) homemade or store-bought Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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