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JFI: Garlic - Tzatziki, Greek Yogurt Sauce

Posted by Mathy Kandasamy | Filed under Garlic, Dipping Sauce, Yoghurt, Jihva For Ingredients(JFI), Archives

Yogurt has been used as the base of a sauce everywhere. The flavoring differs from culture to culture. Its uses are very many. Dip, tongue coolant ;), base of a curry, condiment, salad dressing, side dish, traditional sandwich filler (eg. Shawarma).

The yoghurt sauce, I am going to present here today is quite a popular one. Most of you would have consumed it. Tzatziki. Quite a mouthful, I know. But the taste! Ooomf! Tzatziki is quite popular in the Mediteranian region. Almost all the cultures from that region has a variant of this delightful yogurt sauce, all the way from Bulgaria to Iran. Tzatziki is quite similar to the thayir pachadi prepared in South India.

Now what is the one ingredient in Tzatziki that lends the ‘oompf!’?

Yes! Garlic.

Recipe:

1-1/2 cups plain low-fat yogurt
1/2 cup finely chopped cucumber
2 clove garlic, minced
1 teaspoon lemon juice
salt, as per taste
black pepper, as per taste

Traditionally thick Greek yogurt would be used for Tzatziki. Or regular yogurt would be strained in a cheesecloth. But, I prefer to use plain low-fat yogurt without draining out the whey.

The same goes for cucumber. Usually finely chopped cucumber would be mixed with a little salt and would be placed in a colander to draw out the water. I don’t do this either.

If you want, you can follow the above steps.

In a bowl, add all the ingredients and mix nicely. It would not even take you more than 5 minutes to assemble this dish. But, do it atleast 30 minutes before serving. Keep it refrigerated and let the flavors mingle.

I usually use Tzatziki like ‘thayir pachadi’ or raita. In Shawarma. In a quick sandwich. As a salad dressing. As a dip with toasted pita bread. As a summer coolant with water. The possibilities are endless. I would love to know how you use it.

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