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.
2 cups Hung curd
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!