As we know, Raita is a condiment made with Yogurt (Curd) with vegetables like Cucumber, Onion etc. It is basically a recipe originated from the Indian subcontinent. Generally It is served as side dish with spicy food like Biriyani etc. It gives a cooling effect and helps to enjoy the main dish. And we can use Zucchini also as a vegetable for making this great Raita. As we have seen earlier, Zucchini is basically a fruit. It can grow to almost a meter long. But, it is considered as a vegetable for culinary purpose and harvested when it is immature and is around 15 to 20 Cms. It comes in deep green color as well as yellow color. Zucchini contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. Zucchini is generally confused with Cucumbers. Both are from the same gourd family, Cucumbers are more cold, waxy, and bumpy to touch while zucchini are rougher and dry. And so, the Raita becomes a little crunchy and gives its own taste to the Raita.
Yellow Zucchini (medium size) – ½
Green Zucchini (medium size) – ½
Onion – 1 (finely chopped)
Coriander Leaves (Cilantro) – 1
Yogurt (Curd) – 1 cup
Salt – to suit one’s taste
Oil – 1 tsp
Mustard Seeds – ½ tsp
Urad Dal – ½ tsp
Green Chillies – 2 (slitted)
Curry Leaves – from 1 sprig
Cut the Zucchini into very fine pieces. (You can do this in the food processor as well)
Take these pieces in a mixing bowl along with Onion, Cilantro and Salt. Mix them well.
Heat the Oil in a pan. Add the Mustard Seeds and Urad Dal. After a few seconds, add the Green Chillies and Curry Leaves. Stir fry for a minute in low flame. Switch off the flame.
Add Yogurt to the Zucchini Onion mix. Mix well. Adjust Salt, if required. Add the tempering and mix well again.
The very tasty and healthy Zucchini Raita is ready for serving