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    You are in: Home / Recipes / Zucchini Raita Recipe
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    Zucchini Raita

    Zucchini Raita. Photo by tigerduck

    1/1 Photo of Zucchini Raita

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    tigerduck's Note:

    This raita is a lovely change from the more common cucumber raita. Madhur Jaffrey, the recipe author, writes in Eastern Vegetarian Cooking that she can eat it by the spoonful, all by herself. It can also be served warm, however, I've only tried it cold. Madhur Jaffrey calls this dish yogurt with courgettes, but I think it is a dish that we usually refer to as raita.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.
    3. 3
      Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.
    4. 4
      Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.
    5. 5
      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.
    6. 6
      If you wish the to eat the dish cold, cover and refrigerate it.
    7. 7
      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.

    Ratings & Reviews:

    • on April 11, 2011

      55

      VERY flavoursome! I made if for a friends party .. and everyone loved it! I just used a red onion instead of the usual one, and it was a lovely sweet flavour.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2009

      45

      Madhur Jafrey has a separate recipe for Courgette in a Yogurt Dressing (to serve hot or cold) in her 'Spice Kitchen' cookbook. It's very much the same, but the zucchini?courgettes are parboiled and it has a little bit of sugar in it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2009

      55

      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!)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Zucchini Raita

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 175.0
     
    Calories from Fat 122
    70%
    Total Fat 13.6 g
    20%
    Saturated Fat 3.3 g
    16%
    Cholesterol 11.6 mg
    3%
    Sodium 486.1 mg
    20%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 1.5 g
    6%
    Sugars 7.8 g
    31%
    Protein 4.7 g
    9%

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