Zucchini Raita is an easy and healthy raita recipe made with yogurt (curd), sautéed grated zucchini, and spices. Serve with Vegetable Pulao, Veg Biryani, or eaten as it is. This Zucchini Yogurt dip is Keto or Low Carb and Kids friendly.
CHECKOUT OTHER INDIAN ZUCCHINI RECIPES Zucchini Carrot Paratha, Zucchini Besan Sabzi, Zucchini Dal, Zucchini Poriyal and Zucchini Fritters. Check the Indian Zucchini recipes collection from my blog for more Zucchini recipes.
If you are on a Keto or Low Carb Diet. Check out Keto Indian Food Recipes Collection.
How to make Zucchini Raita
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.
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.
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.
The healthy Zucchini Raita recipe is ready, serve chilled.
Tips & Variations
- Adding milk to the yogurt helps it from turning sour. If you are using fresh yogurt then skip it.
- You have to saute or steam zucchini, raw zucchini doesn’t taste great with this raita. Grated carrots also can be added in this recipe.
- You can either grate or finely chop zucchini for this raita recipe.
- If the raita becomes too thick add more milk.
- To Make this zucchini yogurt recipe Keto friendly, use Greek Yogurt or hung curd.
More Raita recipes
Zucchini Raita recipe
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup yogurt (curd)
- 1 cup shredded zucchini (tightly packed)
- 1 teaspoon coconut oil or olive oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 stalk curry leaves
- 1 green chilli finely chopped
- a pinch asafetida (hing)
- salt to taste
Instructions
- 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.
- 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.
- 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.
- Zucchini Raita recipe is ready, serve chilled.
Notes
Tips & Variations:
- Adding milk to the yogurt helps it from turning sour. If you are using fresh yogurt then skip it.
- 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.
- You can either grate or finely chop zucchini for this raita recipe.
- If the raita becomes too thick add more milk.
- To Make this zucchini yogurt recipe Keto friendly, use Greek Yogurt or hung curd.
Nutrition
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