This is Day 6.
Today it is Tzatziki. An authentic Greek Dip. This tangy refreshing summer dip compliments grilled meats beautifully. Serve it with the main course or just as a dip with appetizers for a party, it is a winner. Binge on it guilt free as it is not rude to your waistline.
This complex sounding dip is actually made with really simple ingredients, all readily available in our kitchen cabinets.
1 cup Hung Curd
1 small cucumber or 1/2 a large cucumber (preferably seedless)
2 cloves Garlic finely minced.
2 tbsp Olive Oil
1 tsp Lemon Juice
1 tbsp minced fresh Dill
1/2 tsp Salt
1. Whisk the hung curd nicely till no lumps are visible and the curd has a smooth flowy consistency.
2. Grate the cucumber, and drain through a muslin cloth. There should be no water in the grated cucumber.
3. Combine, hung curd, cucumber, garlic, olive oil, lemon juice and salt in a big bowl. Whisk well and refrigerate for 2 hours. This needs resting time. The flavours mature and it tastes a lot better. Try not to have it instantly. (If this get a tad too tangy for you, add 1’2 teaspoon of honey or powdered sugar).
4. Transfer in serving bowl and garnish with dill leaves. Serve chilled.