Tzatziki – Greek Yoghurt and Cucumber Relish

Tzatziki or Greek Yoghurt and Cucumber Relish
Tzatziki or Greek Yoghurt and Cucumber Relish

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.

Ingredients

  1. Grated Cucumber – 1 Cup
  2. Thick Dahi or Yoghurt – 1 Cup
  3. Garlic Cloves – 2
  4. Lemon Juice – 1 tbsp
  5. Finely Chopped Coriander – 3 tbsp
  6. Fresh Pepper Powder – 1/4 tsp or To Taste
  7. Salt to Taste

Method

  1. Add some salt to the grated cucumber and set aside for 10 minutes.
  2. Hang the yoghurt in a fine cotton cloth for 10 minutes to drain out the whey.
  3. Squeeze the excess liquid from the cucumber.
  4. Finely chop the garlic cloves and crush.
  5. In a bowl, mix the crushed garlic, drained cucumber, hung yoghurt, chopped coriander, pepper powder, and chopped coriander.
  6. Add salt, if necessary.
  7. Mix well with a light hand.
  8. Refrigerate for about 1 hour before serving.

Tips

  • 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.