Raita/Tzatziki – Simple and So Yummy

We have quite a few curries and quite often I make something with yoghurt to accompany the meal. BTW, being British I say “YOGhurt” not “Yogurt”, I’m always getting chipped for it…

Anyway, yoghurt is a lovely cooling partner to curries and the perfect base for a dip to have with bread or vegetables. Sometimes we go all global and have curry, veggies and bread πŸ™‚ This raita/tzatziki combines full-cream plain yoghurt with very, very finely sliced cucumber, very, very finely chopped green chilli, very, very finely chopped garlic, chopped coriander, chopped mint and salt.

I think the trick to a good end result is to drain the yoghurt for an hour or so in a sieve lined with a clean cloth or paper towel. It makes for a fabulous, thick, creamy curd ready for the mixing πŸ™‚ I didn’t do it this time – it was a quick after-dinner meal, but if you get the chance try draining your yoghurt next time you make a raita or tzatziki type dip.


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