| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive09 | 1 | servings | |
INGREDIENTS
| 3 | md | Zucchini |
| 1 1/2 | c | Plain whole-milk yogurt; (preferably Middle |
| ; Eastern) | ||
| 1/2 | c | Packed fresh mint leaves |
| 1/4 | c | Packed fresh coriander sprigs |
| 1 | ts | Fresh lime juice; or to taste |
| 3/4 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 2 | tb | Whole milk; if necessary |
INSTRUCTIONS
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: 2 1/2 cups Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9173 Converted by MM_Buster v2.0l.
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