Forktionary

Zucchini Raita Recipe

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.

Prep Time 20 mins
Cook Time 45 mins
Calories 175 kcal
Protein 9g
Rating 4.8 (4 Reviews)
Zucchini Raita 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini Raita

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How to Make 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