Apple & Zucchini Raita (Apple & Zucchini Salad/Dip With Non-Dairy Dressing)

Apple & Zucchini Raita

 Apple & Zucchini Raita is a delicious new variation of the classic Non-dairy Zucchini Raita and  the original Pachadi/Raita. In Apple & Zucchini Raita, the mild, tender zucchinis shine and the apple adds sweet crunch - a fabulous combination, a match made in foodie heaven!

Apple & Zucchini Raita is a wonderful starter/appetizer by itself or paired with warm Roti, naan, parathas, etc (Indian flat breads), fried or roasted papadams, and/or your favorite crackers/chips. The raita makes a nice side for Upma, Cheela, Uthappam, Dosa, Adai, Idlis - both the traditional and the quick types. The raita is fabulous with any meal anytime!

NOTE:

Any non-dairy yogurt will work; use a plain unsweetened and unflavored non-dairy yogurt such as cashew, almond, soy, or coconut milk yogurt. We love the homemade cashew/tofu/soy yogurt too; the recipe is given below.

The tadka/thalippu is optional; while it adds a nutty and mild spicy touch, it is not absolutely necessary. Instead, a little minced ginger and chile maybe stirred into the raita along with the veggies.

4-6 Servings

Ingredients:

2 medium tender Zucchini

1 large crisp Apple, any color

1/2 small bunch Fresh Cilantro, finely chopped

1.5 cups Plain Unsweetened Non-Dairy Yogurt 

Salt to taste

Tadka/Thalippu:(optional)

1/4 tsp Brown Mustard Seeds

1 sprig Fresh Curry Leaves, minced

1 Tsp Fresh Ginger, finely grated (optional)

1 Serrano/Jalapeno or other green Chile, cored and minced

Apple & Zucchini Raita

Method:

Wash and grate the zucchinis; squeeze them and discard the juices or save it for additing to another dish or broth. The zucchinis need not be squeezed dry; just remove some of the excess moisture. Add zucchini to the bowl with the yogurt.

Wash, core, and grate/chop the apple. Add to the bowl along with the cilantro. Add a little salt to taste but not too much; raita should be sweet and not too salty.

Make the tadka/thalippu: heat a small pan and add the mustard and dal. When mustard seeds subside popping and dancing, add curry leaves, ginger and green chile with a spoonful of water; cover and cook for a minute to soften the ginger and chile, let cool a little and pour over the raita and mix well. Chill until ready to serve.

Serve as a salad, starter, or with any rice dish, Roti or Naan, curries/dal, Dosa, Adai and/or Upma, etc.

Enjoy!!

Non-Dairy Cashew/Tofu Yogurt:

1 cup raw Cashews soaked OR 1 block of soft/firm Tofu (14 oz)

Juice of 1/2 to 1 lime/lemon, or to taste

1 pinch Salt

1/4 - 1/2 cup Unflavored Almond/Soy/Coconut Milk/Water

Place the drained cashews/tofu in a blender along with as much of the milk/water as needed to blend easily(use a little at a time), lime/lemon juice, and salt to taste. Blend until smooth like yogurt. Remove the cashew/tofu yogurt to a clean container and reserve in the fridge until ready to use. Non-Dairy Cashew/Tofu Yogurt will stay fresh for about a week. Happy cooking!