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Creamy Zucchini Yogurt Dip – A Refreshing Side Dish Recipe

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Ingredients

Adjust Servings:
2 medium zucchini (about 12-14 oz 340-400g)
3/4 teaspoon salt
1 medium onion
350 ml plain yogurt
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/16 teaspoon fresh ground black pepper
1/16 teaspoon cayenne pepper (use as much as you like)

Nutritional information

175
Calories
122 g
Calories From Fat
13.6 g
Total Fat
3.3 g
Saturated Fat
11.6 mg
Cholesterol
486.1 mg
Sodium
10 g
Carbs
1.5 g
Dietary Fiber
7.8 g
Sugars
4.7 g
Protein
151g
Serving Size

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Creamy Zucchini Yogurt Dip – A Refreshing Side Dish Recipe

Features:
    Cuisine:

    VERY flavoursome! I made if for a friends party .. and everyone loved it! I just used a red onion instead of the usual one, and it was a lovely sweet flavour.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Zucchini Raita,This raita is a lovely change from the more common cucumber raita. Madhur Jaffrey, the recipe author, writes in Eastern Vegetarian Cooking that she can eat it by the spoonful, all by herself. It can also be served warm, however, I’ve only tried it cold. Madhur Jaffrey calls this dish yogurt with courgettes, but I think it is a dish that we usually refer to as raita.,VERY flavoursome! I made if for a friends party .. and everyone loved it! I just used a red onion instead of the usual one, and it was a lovely sweet flavour.,Madhur Jafrey has a separate recipe for Courgette in a Yogurt Dressing (to serve hot or cold) in her ‘Spice Kitchen’ cookbook. It’s very much the same, but the zucchini?courgettes are parboiled and it has a little bit of sugar in it.


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    Steps

    1
    Done

    Trim Zucchini and Grate Them Coarsley. Put Them in a Bowl and Sprinkle With 1/2 Tsp Salt. Toss to Mix and Set Aside For Half an Hour.

    2
    Done

    Drain Zucchini and Press Out as Much Liquid as You Can. Separate the Shreds So You Do not Have Lumps.

    3
    Done

    Peel the Onion, Cut in Half Lenghtwise, and Then Cut Into Fine, Half-Moon-Shaped Slices.

    4
    Done

    Put Yogurt in Bowl. Beat It Lightly With a Fork or Whisk Until Smooth and Creamy.

    5
    Done

    Heat Oil in a 8-in/20-Cm Frying Pan Over a Medium Flame. When Hot, Put in the Mustard Seeds. as Soon as the Mustard Seeds Begin to Pop (just a Matter of Seconds), Put in the Onion. Stir and Fry For About 2 Minutes or Until Slices Are Translucent. Add the Zucchini. Stir and Fry For Another 3 Minutes. Turn Off the Heat and Let Zucchini Cool Slightly. When Cooled, Fold It Into the Yogurt. Add the Remaining 1/4 Tsp Salt, Pepper and Cayenne.

    6
    Done

    If You Wish the to Eat the Dish Cold, Cover and Refrigerate It.

    7
    Done

    If You Wish to Eat It Warm, Put the Yogurt-Zucchini Combination in a Double Boiler Over a Low Flame. Then Heat, Stirring in One Direction, Until Warm. Do not Let It Boil.

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