This Zucchini and Mint Raita is a cooling, healthy and delicious yogurt salad that acts as a perfect accompaniment to Veg Biryani or Pulao rice. The zucchini brings in some much needed crunch to the dish. In my case, it served as a easy replacement for cucumber since I didn’t have any stocked in the fridge. The addition of spices gives a zing to this delicious yogurt based dip. On that green note, wishing all the readers a Merry Christmas!
Recipe Details :
Serves: 2-3 pax
Time: 20 mins
- 1 zucchini, grated
- 10 mint leaves
- 1 cup Greek yogurt or homemade curd
- 1/2 – 1 tsp freshly grated pepper
- Salt to taste
Zucchini and mint raita
- Grate the zucchini on the largest grooves of the grater.
- Finely chop the mint leaves (without the stem).
- Whisk the yogurt until smooth.
- Add a little salt and pepper to season the yogurt.
- Now add the zucchini and mint to the whisked yogurt and mix well.
- Refrigerate it for at least 30 mins.
- Before serving, taste, and add salt and pepper according to your preference.
- This raita is amazing to serve with rice preparations or rotis.
- You can add some spice to the raita by adding red chilli flakes.
- Letting the raita sit in the fridge is important – preferably do not skip this step. It helps the flavours meld.
In my journey as a food blogger, this is my debut effort in a fun online food event – and it makes this recipe a little special. Dimple tagged me in this event and I decided to participate to celebrate the foodie spirit! Thank you Dimple 🙂 This event is being conducted on CAL (Chef at Large). The topic was accompaniments – more specifically to share a raita recipe of my choice. Raita is nothing but a yogurt based salad which contains vegetables or fruits of your choice. It works well with roti or rice and requires very little prep time. I could manage making it on a weekday :). Cucumbers are the most commonly used vegetables along with yogurt and I decided to stick with them. The fun came in choosing my other ingredients to match the cool cucumber and give it a nice spin. I chose spring onions to add more greens and spice. Finally, to play with the colours and natural sweetness, I added pomegranate seeds. If you try this combination, you are going to end up with a spoonful of healthy, crunchy and delicious meal accompaniment.
Recipe Details :
Serves: 3 pax
Time: 15 mins
- 3 small cucumbers, peeled and cubed (small)
- 2 spring onions, finely chopped
- 1 cup pomegranate seeds
- 1 cup Greek yogurt
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp sugar
- 1/4 tsp chaat masala (optional)
- Salt to taste
Cucumber and spring onion raita with pomegranate garnish
- Take the yogurt in a bowl and whisk it till smooth.
- Now add the red chilli powder, sugar, salt, coriander powder and chaat masala. Whisk it till the spices blend into the yogurt. Ensure that there are no lumps at the end of this stage.
- Add the cucumbers and spring onions and gently stir into the yogurt. Garnish it with pomegranate seeds.
- Refrigerate it for an hour before serving. Enjoy!
- Avoid using yogurt that is too sour in taste or extremely liquid in consistency.