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.;
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