Zucchini raita | Zucchini thayir pachidi

Zucchini raita is a simple thayir pachidi recipe made with fresh flash-cooked Zucchini and thick curd. It is a perfect combination with biryanis, pulav and rotis.

A raita is a wonderful way to incorporate vegetables into our food.

Serve this with Veg Biryani, Plain Kuska, Egg biryani, Pulav items and rotis. It’s actually a perfect fit for bisibelabath, Lemon rice and tomato rice too.

Health benefits of Zucchini:

• Zucchini known as summer squash is a water-based vegetable that contains many interesting nutrient benefits.
• First of all, this summer squash is very low in carbs and a wonderful choice for dieting.
• Zucchini is great for your skin as it is packed with vitamins A, C and E.
• Next, it also has potassium, folate and dietary fibers and contributes to a healthy cardio life.
• All in all, zucchini helps in reducing the risk of stroke, high blood pressure and cholesterol. Consuming this regularly in cooked form benefits our health in many great ways.

Zucchini – cooked or uncooked?

Both!!! Yes, you heard it right…cooked but not fully cooked. That means you have to do the fast cooking method.

If you are not aware of this, let me tell you. Flash or fast cooking involves cooking vegetables with its own water for a very short time on high heat.

For zucchini just keep the heat medium and cover with a lid for two to three minutes.

As zucchini is a watery veggie we don’t need more than two minutes of cooking.

Also, unlike cucumber zucchini needs a little bit of cooking before consumption.

You may like these popular side dishes for biryani or pulav or ghee rice:

Mirchi ka salan

Ennai kathirikai

Onion carrot raita

Watch the video inside the recipe card and do subscribe if you wish to see more recipes 🙂

Zucchini raita | Zucchini thayir pachidi

Zucchini raita is a simple thayir pachidi recipe made with fresh flash-cooked Zucchini and thick curd.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine Indian

Servings 2 cups

Calories 70 kcal

Equipment

• Grater
• Mixing bowl
• Cooking pan

Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 70kcal

Keyword biryani side, raita, thayir pachadi, zucchini

Tried this recipe?Let us know how it was!

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 for 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.

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.