Louki raita (zucchini in creamy yogurt)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Zucchini |
| 1½ | cup | Plain whole-milk yogurt; (preferably Middle |
| ; Eastern) | ||
| ½ | cup | Packed fresh mint leaves |
| ¼ | cup | Packed fresh coriander sprigs |
| 1 | teaspoon | Fresh lime juice; or to taste |
| ¾ | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Whole milk; if necessary |
Directions
Grate zucchini on largest holes of a four-sided grater. In a large saucepan of boiling salted water blanch zucchini 1 minute. Immediately drain zucchini in a sieve and rinse under cold running water to stop cooking.
Squeeze zucchini dry by small handfuls and transfer to a bowl. Stir in remaining ingredients, adding enough milk to reach desired consistency.
Raita may be made 2 days ahead and chilled, covered. Serve raita at cool temperature.
Yield: 2½ cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9173 Converted by MM_Buster v2.0l.