Ingredients

The following ingredients have 4 Servings
  • Greek Yogurt (Hung Curd) – 1 cup
  • Garlic – 2 cloves (finely chopped)
  • Cucumber – ¼ cup (grated)
  • Dill Leaves – 1 tbsp (finely chopped)
  • Lemon Juice – 1 tsp
  • Olive Oil – 1 tsp
  • Salt – ¼ tsp
  • Black Pepper – 1/4 tsp

Instruction

  • Take thick Greek Yogurt to prepare this sauce. If you do not have Greek yogurt, you can make with regular yogurt or homemade curd. All you have to do is, take the yogurt in a clean white cotton cloth (or quadrupled cheese cloth) and just let it rest in a strainer or hang it for a couple of hours. Keep a bowl in the bottom to collect the drained water. This way all the excess liquid from the yogurt drains out and you are left with a thicker, creamier yogurt.
  • Take an English Cucumber or the small variety of Indian Cucumber. Chop the ends, peel it, cut it into half and remove the seeds. Grate the cucumber and leave it in a sieve for 10 minutes. Squeeze out the excess moisture from it. This is important if you want a thick and creamy sauce.
  • Take the garlic cloves and grate it or chop it finely.
  • Chop the dill leaves finely. Dill laves are traditionally used in Greece. If you are not able to find dill leaves in India, you can substitute with any other herbs that are available like cilantro, spring onions or mint leaves.
  • Take a mixing bowl and add the yogurt, chopped dill leaves, garlic cloves and cucumber to this. Add salt, lemon juice, oil and black pepper. Mix everything together. Some people like to blend everything using a food processor but I usually do it with a spoon.
  • Leave it in the refrigerator for a couple of hours before serving so that all the flavors will blend well.
  • Garnish with few drops of fresh olive oil and serve.