Zucchini raita | Zucchini thayir pachidi
Zucchini raita is a simple thayir pachidi recipe made with fresh flash-cooked Zucchini and thick curd.
Equipment
- Grater
- Mixing bowl
- Cooking pan
Ingredients
- 2 Zucchini 2 cups grated
- 2 tsp Coconut oil
- ½ tsp Mustard seeds
- 1 pinch Asafoetida
- 1 Green chilli
- 1 Sprig curry leaves
- 1 cup Curd Indian yogurt
- ½ tsp Salt
Instructions
Preparation:
- Clean Zucchini with running water and wipe it.
- Grate zucchini using the large slotted shredder. I would like to retain the water it releases. So I didn't squeeze it.
Recipe:
- Heat 1tbsp of coconut oil and season with a 1/2 tsp of mustard seeds.
- Add a pinch of asafoetida and let the mustard splutter for a few seconds.
- Also, add a few fresh curry leaves and a slit green chilli.
- Saute two seconds and add grated zucchini.
- Mix well and keep the heat to medium, cover with a lid.
- Cook for just two to three minutes. No need to add water as zucchini is a watery vegetable.
- Switch off and transfer into a bowl.
- Let this cooked zucchini cool down completely.
- Beat a cup of thick curd, add half a tsp of salt and mix well with the tempered zucchini.
- Our zucchini raita is ready to be served with biryanis and pulav.
Video
Notes
Tips:
1) You can modify the tempering as you wish. Gram or urad dal in the seasoning will give crunchy bits in between.
2) If you wish add 2 tbsp of chopped onions along with zucchini. Some add ons are cucumber and grated carrot.
1) You can modify the tempering as you wish. Gram or urad dal in the seasoning will give crunchy bits in between.
2) If you wish add 2 tbsp of chopped onions along with zucchini. Some add ons are cucumber and grated carrot.
Nutrition
Calories: 70kcal
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