Fresh, bright, and straightforward to put together, Zucchini Raita recipe is a vegetarian Indian side dish made with yogurt (curd), shredded zucchini, and coconut oil in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: Indian
Ingredients
- 1 cup yogurt (curd)
- 1 cup shredded zucchini ((tightly packed))
- 1 teaspoon coconut oil (or olive oil)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 stalk curry leaves
- 1 green chilli (finely chopped)
- a pinch asafetida (hing)
- salt (to taste)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
