Tzatziki, Ek Greek Koshimbir

Tzatziki is served as dip with almost anything Greek. I guess there is a recipe of curd and cucumber wherever cucumbers are grown. This Koshimbir is unique because the cucumbers are pureed along with herbs and topped with olive oil.

I did not know until I made this a whole meal that it is traditional to serve fresh triangles of bread along with Tzatziki! Mad angles can be used for snack time.

This bowl is a memento from Khushi for making it to her naming ceremony. Thank you Rashmi for inviting!

It is the first time I made something in large quantities so that we could enjoy it for longer time.

Ingredients

2 cups Hung curd

1 cucumber

1 handful Mint leaves/ Dill leaves

2 green chilies

2 cloves garlic

1 tablespoon Olive oil

salt to taste

Prepare the hung curd by tying one liter of thick curd in a muslin cloth. You will get 2 cups of thick creamy hung curd after 3 hrs.

In a chutney grinder puree the cucumber with mint leaves or dill leaves, green chili, garlic and salt to taste. I don't like dill so I used Mint instead.

In a large bowl remove the hung curd. Mix it with a wooden spatula to make it lump free. Pour the pureed cucumber on to it. Mix well. Drizzle Olive oil over it.

Tzatziki is a dip so goes with roasted veggies or if you are a meat eater with roasts. I served it with toasted bread triangles. This was a simple meal in itself for us when we thought we had feasted too much on the days prior to this. Consensus deliciously finger licking!