Well, I have Kakdi Raita or Cucumber Raita on a regular basis with roti, biryani, and pulao; and I love it. The other day I was browsing through the many food blogs when I follow when I saw one of my fellow bloggers, thebrookcook, post a recipe for Tzatziki. Since I was craving for a taste of “something different” and this recipe seemed so simple, I tried it immediately.
And what a find it was! I will be making this often now. 🙂
I had fresh coriander at home and so used it instead of parsley or dill and the tzaziki tasted just great. Next time, I will use fresh dill or parsley.
The recipe call for the extra liquid to be squeezed out of the cucumber and the whey to be drained from the yoghurt. However, I did not do either because I thought I would be losing a lot of the nutrients.
- Grated Cucumber – 1 Cup
- Thick Dahi or Yoghurt – 1 Cup
- Garlic Cloves – 2
- Lemon Juice – 1 tbsp
- Finely Chopped Coriander – 3 tbsp
- Fresh Pepper Powder – 1/4 tsp or To Taste
- Salt to Taste
- Add some salt to the grated cucumber and set aside for 10 minutes.
- Hang the yoghurt in a fine cotton cloth for 10 minutes to drain out the whey.
- Squeeze the excess liquid from the cucumber.
- Finely chop the garlic cloves and crush.
- In a bowl, mix the crushed garlic, drained cucumber, hung yoghurt, chopped coriander, pepper powder, and chopped coriander.
- Add salt, if necessary.
- Mix well with a light hand.
- Refrigerate for about 1 hour before serving.
- You could add about 2 tbsp of Olive Oil to the relish.
- I prefer to use Khira or green cucumber.
- Using yoghurt made from full fat milk gives a thick consistency without draining the whey.