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Zucchini Raita recipe

Zucchini Raita is an easy and healthy raita recipe made with yogurt (curd), sautéed grated zucchini and some spices.
Course dips, Side Dish
Cuisine Indian
Keyword curd, healthy, yogurt, zucchini
Diet Gluten-Free, Vegetarian
Method Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 115kcal
Author Bhavana Patil


Measuring cup used 1 cup = 250 ml


  • Heat 1 teaspoon of oil in a Kadai. Add mustard seeds and cumin (jeera) seeds. Let them splutter.
    Then add green chilies, curry leaves, asafetida (hing), and saute for a few seconds.
    step to prepare tempering collage
  • Add grated zucchini, salt, and saute for 2-3 minutes until the zucchini is cooked well and moisture evaporates. Cool the mixture before adding to the yogurt.
    step to cook shredded zucchini collage
  • Whisk the yogurt or curd in a large mixing bowl. Add sautéed zucchini mixture. Taste at this stage to ensure the amount of salt and spices is enough.
    step to add sautéed zucchini in yogurt collage
  • Zucchini Raita recipe is ready, serve chilled.


Tips & Variations:

  1. Adding milk to the yogurt prevents it from turning sour. If you are using fresh yogurt then skip it.
  2. You have to saute or steam zucchini, raw zucchini doesn’t taste great with this raita. Grated carrots also can be added to this recipe.
  3. You can either grate or finely chop zucchini for this raita recipe.
  4. If the raita becomes too thick add more milk.
  5. To Make this zucchini yogurt recipe Keto friendly, use Greek Yogurt or hung curd.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


Calories: 115kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 137mg | Potassium: 366mg | Fiber: 2g | Sugar: 8g | Vitamin A: 290IU | Vitamin C: 35mg | Calcium: 169mg | Iron: 1mg