This refreshing raita is perfect for summers, to be served as a side for your rice dishes or grilled items.

Come summer and I am all about raitas. I love having them as a side to my main dishes or sometimes just have it with a spoon. It’s refreshing, light and so easy on the stomach. This one, made with zucchini is creamy and garlicy. One of my absolute favourite.

Back in India, my mother used to make lauki (bottle guard) raita. Since lauki isn’t easily available in Germany, I tried using zucchini and the results were equally delicious. So this raita is a result of improvisation, which has now become a summer regular for us.

Recipe suggestions for pairing: Turmeric rice (tehri), Shahi Pulao, Shahi Zeera Pulao

Zucchini Raita

The best things you can make using a Zucchini is a creamy and garlicky Zucchini Raita.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Fusion

Ingredients Method

Ingredients

  

• 1 medium (100g) zucchini (roughly diced)
• 2 garlic cloves (1 peeled and 1 sliced)
• ½ tsp red chili powder
• ½ tsp roasted cumin powder
• 1 tsp black salt
• 500g yogurt (beaten)
• 1 Tbsp olive oil
• ½ tsp cumin seeds

Method

 

1. Add the diced zucchini to a saucepan and add about 50 ml (1/4 cup) of water. Put a lid on and cook on low heat for about 15-20 minutes until the zucchini is completely tender.
2. Add the whole (peeled) garlic, red chili powder, roasted cumin powder and black salt to the cooked zucchini. Blend it into a smooth paste either using a hand blender or a blender. Let the mixture cool down.
3. Add yogurt to a bowl, along with the pureed mixture. Mix well.
4. For the tadka, heat the olive oil on medium heat. Add the sliced garlic and keep stirring. Once the garlic turns golden, add the cumin seeds and fry for a minute.
5.  Pour the tarka over the yogurt and mix. Enjoy!!