1/1 Photo of Zucchini Raita
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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- 1Trim 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.
- 2Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.
- 3Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.
- 4Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.
- 5Heat 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.
- 6If you wish the to eat the dish cold, cover and refrigerate it.
- 7If 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.
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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
- Total Fat 13.6 g
- Saturated Fat 3.3 g
- Cholesterol 11.6 mg
- Sodium 486.1 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 1.5 g
- Sugars 7.8 g
- Protein 4.7 g