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.

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