Ingredientes para Zucchini Raita
- 2 medium zucchini (about 500g)
- 3/4 teaspoon salt
- 1 small red onion (about 100g)
- Plain Yogurt
- Vegetable Oil
- Black Mustard Seeds
- Fresh Ground Black Pepper
- Cayenne Pepper
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Cómo preparar Zucchini Raita
- Trim 2 medium zucchini (about 500g) and coarsely grate them.
- Place grated zucchini in a bowl and sprinkle with 1/2 teaspoon salt.
- Gently toss to combine and set aside for 30 minutes to allow the zucchini to release excess moisture.
- Drain the zucchini thoroughly in a fine-mesh sieve, pressing out as much liquid as possible.
- Gently separate the zucchini shreds to prevent clumping.
- Peel and halve 1 small red onion (about 100g) lengthwise. Then thinly slice into half-moon shapes.
- In a large bowl, place 2 cups (475g) plain Greek yogurt.
- Beat the yogurt lightly with a fork or whisk until smooth and creamy.
- Heat 1 tablespoon of vegetable oil in an 8-inch/20-cm frying pan over medium heat.
- Add 1 teaspoon mustard seeds. Once they begin to pop (about 30 seconds), add the sliced red onion.
- Sauté the onion for 2 minutes, or until translucent.
- Add the drained zucchini to the pan.
- Stir and sauté for another 3 minutes.
- Remove from heat and let the zucchini mixture cool slightly.
- Once cooled, gently fold the zucchini mixture into the yogurt.
- Stir in 1/4 teaspoon salt, a pinch of freshly ground black pepper, and a pinch of cayenne pepper (or to taste).
- For a chilled raita, cover and refrigerate for at least 30 minutes before serving.
- 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
