Tzatziki Sauce Cucumber And Yogurt Sauce

Jump to:How to make Tzatziki Sauce-Recipe Notes-📖 Recipe As I mentioned in my hummus post, I love all the condiments served along with the Meditteranean food, and this Tzatziki sauce is among them. This sauce or dip is quite popular in Greece, Turkey, the Middle East, and some other countries. Wikipedia has all the details, and I don’t want to repeat it! I just wanted to say that this sauce is so versatile. You can use it as a dip for your roasted vegetables, pita chips, and falafels. Serve it as a side for pilaf or rice bowl. Spread on bread and make a delicious sandwich as well. Great right? The sauce name might be a tongue-twister, but folks it is like our Indian cucumber raita. We add more herbs, though. I add dill and mint, and the addition of dill adds more flavor to it. In Tamil, we call it Sada Kuppi, but I had never used it back in India. I started using dill only after coming to the US. While you can make this without dill, I recommend you to try it with dill. It’s amazing, folks, trust me.

Like any other raita recipe, there is no set measure for this as well. You can adjust it according to your preference. Now without further ado, let see how to make this tzatziki sauce. It’s a no-cook or no stovetop recipe. All you need to do is peel, grate, chop, and mix.

How to make Tzatziki Sauce-

Wash the cucumber and trim the edges. You can either peel and grate, or if you like the skin, just leave it and grate the cucumber. I used 2 Persian cucumbers of this size, which was approx 170grams.

In a mixing bowl, add the grated cucumber, chopped mint leaves, dill (1.5 tsp) salt, ground black pepper, and lemon juice.

Then add the yogurt and mix it well. Check for seasonings and adjust accordingly. Chill it for 30 minutes and garnish it with the remaining ½ tsp of dill leaves and olive oil and serve.

Recipe Notes-

I usually don’t squeeze out the water from the cucumber. If you are planning to refrigerate it for a longer time, the sauce might thin down. You can add little extra yogurt and salt again. Instead of dill and mint, you can add parsley. Parsely is not a replacement for mint and dill but is optional. Adjust the herbs according to your choice. The same goes for seasonings and lemon juice. A generous drizzle of good quality olive oil intensifies the flavor of this sauce, but you can skip it to keep it oil-free. Persian cucumbers are best for this recipe. If you can’t source them, then try the available ones. But make sure to check the bitterness of the cucumbers. Some cucumber varieties are bitter. Taste a small piece for bitterness while chopping.

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