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Zucchini Dip with Coconut Yoghurt

Course: Condiments, Side Dish
Cuisine: Dips, Modern Indian


  • 1 medium zucchini; finely chopped
  • 400 ml No Udder coconut yoghurt
  • 2 shallots; finely chopped
  • 1 tbsp crushed cashewnuts optional
  • 1 tbsp vegetable oil
  • ½ tsp mustard seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • 2 sprigs coriander leaves; finely chopped
  • Salt to season


  • Whisk the coconut yoghurt till smooth and without any lumps.
  • Heat oil in a pan and crackle mustard seeds.
  • Then add the shallots and zucchini; sauté for about 2 minutes on medium to high heat stirring constantly.
  • Next lower the heat and add the turmeric and chilli powder. Mix and also add the crushed cashews.
  • Sauté for another few seconds, remove from heat and mix through half of the coriander leaves.
  • Allow to cool.
  • Once cooled, add most of the mixture to the beaten yoghurt and season with salt. Mix well to combine.
  • Garnish with the remaining mixture and coriander leaves. Refrigerate till serving time.


Again, a very flexible recipe; substitute zucchini with baby aubergines, squash, beets or just nuts.
• Use cow’s milk yoghurt if you wish to.