Cucumber and Dill dip

This is a very popular Greek dip , known as Tzatziki. I have been meaning to try it for a while now, turned out surprisingly creamy and delish. Omit the cheese and use low fat yoghurt - you have guilt free indulgence. Originally best with warm pita bread, this can be served with good ol' chips or veggies or as a side with any grilled dish.



Ingredients (makes a medium sized bowl)

2 cups hung curd (Read here how to make hung curd)
1 cucumber, grated
1/2 cup finely chopped dill (locally known as 'shepu' or 'soya')
1/2 teaspoon crushed garlic
1/2 teaspoon crushed black pepper
1 green chilli, finely chopped
1/4 cup grated cheese
Salt to taste
1 tablespoon olive oil

Whisk the curd till smooth and free of lumps. Then whisk in all the remaining ingredients till mixed together. Transfer to a bowl and serve chilled.

How to make ' hung curd '

To make hung curd, you need almost double curd of the actual quantity required. So if the recipe says '2 cups hung curd', you need about 3.5 to 4 cups to begin with

The quantity varies as different curd types have varying water content.

Next, take a large sieve and place it over a deep bowl . The diameter of the bowl should be the same as the sieve so that the sieve does not touch the bottom of the bowl.

Pour the curd into the sieve and place the sieve along with the bowl , into the fridge for 2-3 hours. The water will collect in the bowl and the thick 'hung' curd will remain in the sieve.

The water can be used for making buttermilk, so don't throw it away.