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Zucchini In Creamy Yogurt (Louki Raita) (India)

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsC
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Zucchini (medium)

  2. 1 1/2 cups 355ml Plain whole milk yogurt (preferably middle eastern)

  3. 1/2 cup 20g / 0.7oz Packed fresh mint leaves

  4. 1/4 cup 4g / 0.1oz Packed fresh coriander sprigs

  5. 1 teaspoon 5ml Fresh lime juice - , or to taste

  6. 3/4 teaspoon 3.8ml Ground cumin

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 2 tablespoons 30ml Whole milk - if necessary

Instructions Jump to Ingredients ↑

  1. YIELD: Makes about 2 1/2 cups.

  2. MAKE AHEAD: Ratta may be made 2 days ahead and chilled, covered.

  3. Grate zucchini on largest holes of a four-sides grater. In a large saucepan of boiling salted water blanch zucchini 1 minutes. Immediately drain zucchini in a sieve and rinse under cold running water to stop cooking. Squeeze zucchini dry by small handfuls and transfer to a bowl. Stir in remaining ingredients, adding enough milk to reach desired consistency.

  4. SERVE raita at cool room temperature.

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