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- Prep Time:
- 30 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 10 min
- Level:
- Easy
- Serves:
- : 2 1/2 cups
Ingredients
3 medium zucchini1 1/2 cups plain whole-milk yogurt (preferably Middle Eastern)
1/2 cup packed fresh mint leaves
1/4 cup packed fresh coriander sprigs
1 teaspoon fresh lime juice, or to taste
3/4 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons whole milk, if necessary
Directions
Grate zucchini onlargest 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
Copyright 2008 Television Food Network G.P., All Rights Reserved
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.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/30/2008
© 2008 Scripps Networks, LLC. All Rights Reserved