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:

1. 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.

2. Whisk the yogurt: In a mixing bowl, whisk the plain yogurt until it's smooth and creamy.

3. Mix the squash: Add the grated squash to the yogurt and stir to combine. Add salt to taste.

4. 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.

5. Combine the tempering: Pour the tempering over the squash-yogurt mixture and give it a gentle stir.

6. Garnish (optional): If you like, garnish the raita with freshly chopped coriander leaves.

7. 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.