I know, fall is here, but I am still posting a zucchini recipe. I harvested my last batch of zucchini for this season a couple of weeks ago and made full use of it in rice, dal, curry, soup and zoodles, and this raita. Even though zucchini is a summer vegetable, they are available in the market throughout the year. So I didn’t want to wait till next summer to post this.
How to make Zucchini Raita?
Now coming to the recipe, it is effortless to prepare. All you need to do is the tempering and saute the grated zucchini and add it to the yogurt. Sounds very simple right? That’s it. I did not add any onion or tomato or coconut and went with minimal ingredients and served this along with the mushroom rice and oh boy it was so delicious, even if I say so myself. As you can see from the ingredients list, I prepared the tempering with mustard seeds, channa dal, urad dal, and green chili tempering. But you can also temper it with mustard seeds, cumin seeds, and red chilies. You can choose according to your preference.
Variety Rice Video Series:
It’s Friday, and it is the video day at VVK. As a part of the variety rice series, I am sharing the mushroom rice and zucchini raita recipe or as we say in Tamil zucchini thayir pachadi. You can put this meal together in less than 30 minutes, and that includes chopping as well. Here is the video. Please subscribe and share this video and stay tuned for a new set of video recipes every Friday. If you are interested in other variety-rice videos, please click this variety rice playlist link. Without any further ado, here is the zucchini raita recipe and the preparation video.
Ingredients:
Oil – 1 tsp Mustard Seeds – ½ tsp Urad Dal – ½ tsp Channa Dal – ½ tsp Hing – ½ tsp Curry Leaves – 5 Green Chilies – 2 Grated Zucchini – 2 cups Salt – 1 tsp Yogurt – ½ cup Cilantro – 2 tbsp
Steps:
Heat a pan and add the oil. Once the oil is hot, add the mustard seeds, urad dal, and channa dal and hing. Allow the mustard seeds to splutter and then add the curry leaves and chopped green chilies. Saute for 30 seconds and add the grated zucchini. Then add one tsp of salt and cook until the soft is soft and all water is absorbed. As we have added salt, the zucchini will ooze out the water. Once the water is all absorbed, turn off the heat and allow it to cool for 5 minutes. Then add this zucchini mix to the ½ cup of yogurt and mix well. Check for salt and if required add more. Finally, add the chopped cilantro and serve it with your favorite rice.
Notes:
I did not add any onion. But you can include onion or even a couple of shallots. If the yogurt is thick, add about 1 tbsp of water and whisk/beat it well before adding the zucchini mix. Adjust the salt and spice as per your preference.
📖 Recipe
