Zucchini Raita
photo by tigerduck
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 medium zucchini (about 12-14 oz, 340-400g)
- 3⁄4 teaspoon salt
- 1 medium onion
- 350 ml plain yogurt
- 3 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 1⁄16 teaspoon fresh ground black pepper
- 1⁄16 teaspoon cayenne pepper (use as much as you like)
directions
- Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour.
- Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.
- Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.
- Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.
- Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds), put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
- If you wish the to eat the dish cold, cover and refrigerate it.
- If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Thanks for posting this. It is excellent warm or cold. I also add some garlic. I've made it for many years and although I have Jaffrey's E Veg cookbook, I couldn't find the recipe. Today I served it warm with some chana dal, Jaffrey's cauliflower potato dish, and cilantro mint chutney (I know a rather odd assortment, but it was clean-out the fridge time!)
-
I found this to be an excellent version of raita. As I was making it for the Tour Vegetarian challenge, I used non-fat yogurt and a smaller amount of olive oil. I did add some garlic to the zucchini, putting it through the garlic press and I was generous with the pepper. Madhur Jaffrey is wonderful!
RECIPE SUBMITTED BY
Cooking is my passion!