Zucchini Raita

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Assemble Recipe
Difficulty: Easy

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  • 4 - small zucchini, cut into 1/4-inch pieces
  • 1 tsp - vegetable oil
  • 1 tsp - mustard seeds
  • 1 tsp - grated ginger
  • 1 tsp -red chilli flakes (or powder)
  • Salt to taste
  • 1/2 tetra pack - firm tofu blended with 1/2 cup non-dairy milk and juice of 1 lemon
  • 1 tsp - cumin seeds, toasted and then ground to a coarse powder

How to Make Zucchini Raita

  • Heat the oil and add the mustard seeds. When they crackle, add the red chilli flakes and ginger, stir to mix, then add the zucchini and salt to taste.
  • Cook the zucchini, stirring frequently, until it is fairly soft.
  • Turn off the heat and let the zucchini cool. Mix with the tofu yogurt.
  • Sprinkle the cumin powder and mix. Check salt.
  • Recipe courtesy: Holy Cow Vegan