Ingredients:
- 1 cup of grated squash (yellow squash or zucchini)
- 1 1/2 cups of plain yogurt (curd)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (black gram lentils)
- 1/2 teaspoon turmeric powder
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- A pinch of asafoetida (hing)
- 1 tablespoon oil (vegetable or canola)
- Salt to taste
- Fresh coriander leaves, chopped, for garnish (optional)
Instructions:
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Grate the squash: Grate the yellow squash or zucchini using a grater. You can use a coarse grater for a slightly chunky texture, or a fine grater for a smoother consistency. Squeeze out any excess water from the grated squash and set it aside.
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Whisk the yogurt: In a mixing bowl, whisk the plain yogurt until it's smooth and creamy.
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Mix the squash: Add the grated squash to the yogurt and stir to combine. Add salt to taste.
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Prepare the tempering: In a small pan, heat the oil over medium heat. Add cumin seeds, mustard seeds, urad dal, green chilies, and a pinch of asafoetida. Sauté until the seeds start to splutter and the lentils turn golden brown.
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Combine the tempering: Pour the tempering over the squash-yogurt mixture and give it a gentle stir.
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Garnish (optional): If you like, garnish the raita with freshly chopped coriander leaves.
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Serve: Your squash raita is ready to be served. You can serve it as a side dish with rice or any Indian meal.
Squash raita is a cooling and delicious accompaniment that balances the spiciness of Indian curries and dishes. Enjoy its creamy texture and mild, flavorful taste.
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