Refreshing Zucchini Raita – Zucchini Dip is a delectable and nutritious yogurt-based side dish that perfectly complements a variety of Indian meals. Moreover, this recipe combines the mild and crisp flavors of grated zucchini with a medley of aromatic spices, resulting in a refreshing and creamy dip. Also, the zucchini’s natural juiciness and the tanginess of yogurt blend harmoniously, creating a delightful balance of flavors. Whether you serve it with fragrant rice or as a cooling accompaniment to spicy curries, this zucchini raita is sure to impress your taste buds. Let’s dive into the step-by-step process of creating this tantalizing dish! Zucchini has several health benefits

Ingredients needed to make Refreshing Zucchini Raita – Zucchini Dip:

Oil of choice – 1.5 tsp
Mustard Seeds – 1/4 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 1/2 tsp
Channa Dal – 1/4 tsp
Hing – 1/2 tsp
Curry Leaves – 5 to 6
Green Chilies – 1 small
1 large whole dried red chili
Grated Zucchini – 2 medium zucchinis (approximately 2 cups)
Black Salt – 1/2 tsp
Regular Salt – 1/2 tsp
Yogurt – 3/4 cup
Cilantro – 2 tbsp

Step-by-Step Instructions to make the raita:

First, rinse and shred/grade the zucchini. There is no need to peel it. Once done, set aside.

Second, heat a pan over medium heat and add the oil. Allow it to heat up.

Third, once the oil is hot, add the mustard seeds, cumin seeds, urad dal, channa dal, and the whole dried red chili. These spices will infuse the oil with their aromatic flavors.

Fourth, allow the mustard seeds to splutter and the dals to turn golden brown, releasing their nutty fragrance. Stir occasionally to prevent burning.

Further, add the hing (asafoetida) to the pan. Hing adds a unique and subtle flavor to the dish.

Furthermore, toss in the curry leaves and chopped green chilies. Sauté them for about 30 seconds, allowing their flavors to meld with the spices.

Now, it’s time to incorporate the star ingredient – the grated zucchini. Add the zucchini to the pan and stir well.

Sprinkle 1/2 tsp salt over the zucchini. The salt will help draw out the moisture from the zucchini, enhancing its tenderness and flavor.

Further, cook the zucchini mixture until it becomes soft and all the water is absorbed. The salt will help expedite the process by encouraging the zucchini to release its liquid. Stir occasionally to prevent sticking.

FINALLY –

Once the zucchini has softened and the water has evaporated, turn off the heat. Allow the mixture to cool for approximately 5 minutes.

Next, in a separate bowl, take 3/4 cup of yogurt. Whisk it gently to ensure a smooth and creamy texture.

Further, add the cooled zucchini mixture to the yogurt and mix well. The yogurt will lend its tanginess to the raita, creating a delightful contrast to the subtle sweetness of zucchini. Furthermore, add 1/2 tsp black salt and mix well. Finally, add the chopped cilantro to the raita. Try some of our other raita recipes

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Refreshing Zucchini Raita – Zucchini Dip

Shilpa

Zucchini raita is a delectable and nutritious yogurt-based side dish that perfectly complements a variety of Indian meals. This recipe combines the mild and crisp flavors of grated zucchini with a medley of aromatic spices, resulting in a refreshing and creamy dip. The zucchini's natural juiciness and the tanginess of yogurt blend harmoniously, creating a delightful balance of flavors.

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Prep Time 2

Cook Time 6

Total Time 8

Course Side Dish

Cuisine Indian

Servings 2

Ingredients

1.5 tsp oil of choice
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp black gram lentils (urad dal)
1/4 tsp split chickpeas (chana dal)
1/2 tsp asafoetida
5 to 6 curry leaves
1 green chilli (1/2 tsp chopped)
1 whole dried red chili peppers
2 zucchini, medium (2 cups grated)
1/2 tsp black salt
3/4 cup plain yogurt
2 tbsp cilantro (finely chopped)

Instructions

Rinse and grate the zucchini with the peel on.
Heat a pan over medium heat and add the oil. Once the oil is hot, add the mustard seeds, cumin seeds, urad dal, channa dal, and the whole dried red chili.
Allow the mustard seeds to splutter and add the hing (asafoetida) to the pan.
Toss in the curry leaves and chopped green chilies. Stir.
Add the zucchini to the pan and stir well.Add 1/2 tsp salt over the zucchini.
Cook the zucchini mixture until it becomes soft and all the water is absorbed.
Once the zucchini has softened and the water has evaporated, turn off the heat. Allow the mixture to cool for approximately 5 minutes.
In a separate bowl, take 3/4 cup of yogurt. Add the cooled zucchini mixture to the yogurt and mix well. Add 1/2 tsp black salt. Add the chopped cilantro to the raita.