Tzatziki: Greek Yogurt and Cucumber Dip

I love Yoghurt (Dahi in Hindi) and always enjoy any dish in which it is the star ingredient. So when I discovered Tzatziki in the early 2000s, I found another delicious way to enjoy yoghurt.

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This is what I had written in July 2013, when I first posted this recipe and it still holds true. 🙂

Well, I have Kakdi Raita or Cucumber Raita on a regular basis with roti, biryani, and pulao; and I just 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. 🙂

Traditional Tzatziki uses Dill or Mint as the fresh herb. I opted to use mint as I have loads of it at home. You can also use parsley or fresh coriander that is available in plenty in most Indian homes, though I would still recommend you try mint.

Note: To get the perfect creamy Tzatziki be sure to use hung curd and squeeze all the liquid out of the cucumber. If you use regular yogurt (especially the traditional Indian dahi) and grated cucumber “as is”, you will land up with a flavoured Raita with a pourable consistency.

I add both the whey collected from making the hung curd and the excess liquid squeezed out from the cucumber to my daily glass of chaas. Waste not, want not!

Recipe for Tzatziki, The Creamy Greek Yogurt and Cucumber Relish

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Tzatziki: The Creamy Greek Yogurt and Cucumber Relish

Aruna

Tzatziki is a creamy dip, relish or sauce made with hung curd and grated cucumber. Mint or dill along with garlic is used as flavouring. You can serve this cool Greek Yogurt and Cucumber Relish along with some Falafels, or use it as a spread in sandwiches.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Accompaniment, Breakfast, Lunch, Snack

Cuisine Greek

Servings 1 Cup

Equipment

• Grater
• Bowl
• Spoon

Ingredients

  

1x2x3x

• 1/2 Cup Grated Cucumber (1 Medium Cucumber, ~125 gms)
• 2/3 Cup Hung Curd (Drain whey from 1.25 Cups Plain Yogurt/Dahi)
• 1/3 tsp Minced Garlic
• 1 tsp Lemon Juice
• 2 tsp Finely Chopped Mint
• 1 tsp Olive Oil
• Salt to Taste

Instructions

 

Prep If You are Starting with Whole Cucumber and Plain Yogurt

• Peel and grate 1 medium cucumber (~125 gms in weight) to get 1/2 Cup grated cucumber. I used the Indian cucumber and so peeled it. If you use the green cucumber (Khira as it is called in Hindi), you don't have to peel it.
• Transfer the plain yogurt (dahi) into a strainer and let the whey drain from it. You could also transfer the yogurt to a thin cotton cloth/cheese cloth, make a bundle and hang it to let the whey drain. Tip: In either case, collect the whey and use it as a base for a soup. Indians can add it to chaas (buttermilk).

Making Tzatziki

• Squeeze the excess liquid from 1 cup grated cucumber. Tip:
• To a bowl, add 1/3 cup squeezed cucumber, 2/3 cup hung curd, 1/3 tsp minced garlic, 2 tsp chopped mint leaves, 1 tsp lemon juice, 1 tsp olive oil, and salt to taste.
• Mix well with a light hand.
• Refrigerate for at least 15 minutes before serving.

Keyword Dip, Relish, Tzatziki, Vegetarian, Yogurt and Cucumber Relish

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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How to Make Tzaziki

1. Getting Started
   1. If you are using Dahi or Plain Yogurt:
      • Place a soup strainer on an empty vessel. Transfer the yogurt/dahi to the  soup strainer and let the whey drain from it.
      • You could also tie the yogurt in a thin cotton cloth or cheese cloth, and hang it from a tap or handle to drain the whey.
      • Collect the whey and use it in soups, to make roti dough, or then use it when making chaas (Indian Buttermilk).
   2. Peel and grate 1 medium sized cucumber. You should get 1 cup grated cucumber. If you are using Khira or the cucumber with green skin, you need not peel it.
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2. Making Tzatziki
   1. Squeeze the excess liquid from the cucumber. Collect this liquid and drink it, use it in a soup, or then to make chaas (Indian Buttermilk). 
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   2. To a bowl, add 1/3 tsp minced garlic, 1/3 cup squeezed cucumber, 2/3 cup hung curd, 2 tsp finely chopped mint leaves, 1 tsp lemon juice, 1 tsp olive oil and salt as needed.
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   3. Mix the ingredients well with a light hand.
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   4. Refrigerate for at least 15 minutes before serving.
3. Serving Ideas
   1. Serve Tzatziki with Pita Bread and/or Falafel.
   2. Use Tzatziki as a spread to make yummy sandwiches. 

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