Zucchini Raita Rezept

Tired of the same old cucumber raita? This vibrant Zucchini Raita, inspired by Madhur Jaffrey's Eastern Vegetarian Cooking, is a game-changer! Imagine creamy yogurt infused with subtly spiced sautéed zucchini – so delicious, Madhur Jaffrey herself admits to eating it by the spoonful. Enjoy it chilled for a refreshing side or warm it gently for a comforting treat. This recipe elevates the classic raita to new heights of flavor and texture.

Vorbereitung 20 Min.
Kochzeit 45 Min.
Kalorien 175 kcal
Eiweiß 9g
Bewertung Sei der Erste
Zucchini Raita 77

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Forktionary-Redaktionsküchenteam

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Zucchini Raita

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Zucchini Raita? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Zucchini Raita

  1. Trim 2 medium zucchini (about 500g) and coarsely grate them.
  2. Place grated zucchini in a bowl and sprinkle with 1/2 teaspoon salt.
  3. Gently toss to combine and set aside for 30 minutes to allow the zucchini to release excess moisture.
  4. Drain the zucchini thoroughly in a fine-mesh sieve, pressing out as much liquid as possible.
  5. Gently separate the zucchini shreds to prevent clumping.
  6. Peel and halve 1 small red onion (about 100g) lengthwise. Then thinly slice into half-moon shapes.
  7. In a large bowl, place 2 cups (475g) plain Greek yogurt.
  8. Beat the yogurt lightly with a fork or whisk until smooth and creamy.
  9. Heat 1 tablespoon of vegetable oil in an 8-inch/20-cm frying pan over medium heat.
  10. Add 1 teaspoon mustard seeds. Once they begin to pop (about 30 seconds), add the sliced red onion.
  11. Sauté the onion for 2 minutes, or until translucent.
  12. Add the drained zucchini to the pan.
  13. Stir and sauté for another 3 minutes.
  14. Remove from heat and let the zucchini mixture cool slightly.
  15. Once cooled, gently fold the zucchini mixture into the yogurt.
  16. Stir in 1/4 teaspoon salt, a pinch of freshly ground black pepper, and a pinch of cayenne pepper (or to taste).
  17. For a chilled raita, cover and refrigerate for at least 30 minutes before serving.
  18. For a warm raita, transfer the yogurt and zucchini mixture to a double boiler over low heat. Heat, stirring constantly in one direction, until warm. Do not boil.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

31g

Fat

16g

Carbs

3g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Salads Condiments Etc Vegetables Asian Indian Easy Dinner Party Vegetarian Stove Top Dietary Low Cholesterol Low Calorie Low Carb Inexpensive Healthy 2 Low In Something Squash Taste Mood Savory Equipment

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Zucchini Raita?

Zucchini Raita dauert insgesamt etwa 65 Minuten – ungefähr 20 Minuten Vorbereitung und 45 Minuten Kochzeit.

Wie viele Kalorien hat Zucchini Raita?

Zucchini Raita hat etwa 175 Kalorien pro Portion, mit ungefähr 9 g Eiweiß, 3 g Kohlenhydraten und 20 g Fett.

Welche Zutaten brauche ich für Zucchini Raita?

Die wichtigsten Zutaten für Zucchini Raita sind Zucchini, Salt, Onion, Plain Yogurt, Vegetable Oil, Black Mustard Seeds. Die vollständige Liste mit Mengenangaben findest du oben.

Bewertungen

Noch keine Bewertungen – sei der Erste, der seine Meinung zu diesem Rezept teilt!

Bewertung schreiben