Tzatziki (Greek Yoghurt-Cucumber Dip - Fusion style)

 

          Tzatziki is a very easy and a simple Greek style Yoghurt-Cucumber dip that has few basic ingredients. It is both creamy and luscious. Hung yoghurt and grated cucumber are the two main ingredients, beside chopped fresh dill, grated garlic, Extra Virgin olive oil, lemon juice and crushed peppercorns. 

         However, do check my version of Tzatziki dip, where I substituted fresh dill with chopped coriander leaves. I also added some soaked Sabja (Basil) seeds to make it more healthy and nutritious. Greek yoghurt is typically used in this recipe. But, if not available, hung yoghurt is the best choice. You can enjoy it with pita bread, veg. crudités, French fries, Chips, Kebabs, any non-veg. dishes or as spread. So check out the step by step pictorial recipe to prepare this cool and creamy dip. 

• 1 cup yoghurt
• 1 medium size cucumber, grated
• 1/2 tsp. salt or to taste
• 2-3 garlic cloves, grated
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lemon juice
• 1/2 tsp. pepper, crushed
• 2 tbsp. soaked sabja / Basil seeds
• 1 tbsp. olive oil

   

          Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

          Transfer the hung yoghurt into a bowl and whisk till it is smooth and creamy in texture. 

          Meanwhile add 1/2 tsp. salt to the grated cucumber and set aside for 5-10 minutes. 

          Then squeeze out the water and add to the yoghurt, followed by grated garlic, pinch of salt if needed, chopped coriander leaves, crushed peppercorns and lemon juice. Then mix well.

          Finally add the soaked sabza seeds and olive oil. Give it a stir and serve it chilled or at room temperature with pita bread, veg. crudités, French fries, kebabs or any non-veg. dishes.

Pour the yoghurt in a cheese cloth & place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

Transfer the hung yoghurt into a bowl & whisk till it is smooth & creamy in texture.

Meanwhile add 1/2 tsp. salt to the grated cucumber & set aside for 5-10 minutes. 

Squeeze out the water & add to the yoghurt, followed by grated garlic, pinch of salt if needed, chopped coriander leaves, crushed peppercorns & lemon juice. Mix well.

             Finally add the soaked sabza seeds & olive oil. Give it a stir.

Serve it chilled or at room temperature with pita bread, veg. crudités, French fries, kebabs or any non-veg. dishes.