This is a
greek sauce served with grilled meats or as a dip. It is very simple to make
and can be made ahead of time. All the ingredients can be easily found in an
Indian kitchen. So what are you waiting for? Try it for your next party and let
me know.
Ingredients:
1 dark green cucumber
2 cups of curd
1 clove of garlic
1 tbsp of finely chopped fresh coriander
½ tsp ground black pepper (or to taste)
Pinch of red chili powder or paprika
1 tbsp of lemon juice
Salt to taste
Fresh pudina leaves for garnishing
Method:
1. Peel the cucumber and grate it. Let it sit
for about five minutes.
2. Squeeze the grated cucumber to remove as much liquid as possible. Don’t throw the liquid, it a cook’s treat.
3. In the meantime, drain the curd using a muslin cloth to drain some liquid. You can skip this step and use thick curd directly.
4. Mix the curd and cucumber. Grate a clove of garlic in it using a fine grater.
5. Add salt, lemon juice, fresh coriander, black pepper powder and chili powder and mix well.
6. Store in the fridge for at least 2 hours before serving. More the better.
7. Serve garnished with few pudina leaves.
Ingredients:
1 dark green cucumber
2 cups of curd
1 clove of garlic
1 tbsp of finely chopped fresh coriander
½ tsp ground black pepper (or to taste)
Pinch of red chili powder or paprika
1 tbsp of lemon juice
Salt to taste
Fresh pudina leaves for garnishing
Method:
1. Peel the cucumber and grate it. Let it sit
for about five minutes.2. Squeeze the grated cucumber to remove as much liquid as possible. Don’t throw the liquid, it a cook’s treat.
3. In the meantime, drain the curd using a muslin cloth to drain some liquid. You can skip this step and use thick curd directly.
4. Mix the curd and cucumber. Grate a clove of garlic in it using a fine grater.
5. Add salt, lemon juice, fresh coriander, black pepper powder and chili powder and mix well.
6. Store in the fridge for at least 2 hours before serving. More the better.
7. Serve garnished with few pudina leaves.
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