Zucchini In Creamy Yogurt (Louki Raita) (India)

Recipe Ingredients

3		Zucchini (medium)
1 1/2 cups	355ml	Plain whole milk yogurt (preferably middle eastern)
1/2 cup	20g / 0.7oz	Packed fresh mint leaves
1/4 cup	4g / 0.1oz	Packed fresh coriander sprigs
1 teaspoon	5ml	Fresh lime juice - , or to taste
3/4 teaspoon	3.8ml	Ground cumin
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Whole milk - if necessary

Recipe Instructions

YIELD: Makes about 2 1/2 cups.

MAKE AHEAD: Ratta may be made 2 days ahead and chilled, covered.

Grate zucchini on largest holes of a four-sides grater. In a large saucepan of boiling salted water blanch zucchini 1 minutes. 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.

SERVE raita at cool room temperature.

Source:
Best of Gourmet 1998

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