SRC - Tzatziki

This month for SRC, I was assigned Emily's blog, Nomnivorous. If you're wondering what SRC is, its a fun club called the Secret Recipe Club, started by Amanda of Amanda's Cooking. Each month we are assigned a blog that we need to pick a recipe from and recreate it, but here's the catch, its a secret, you cannot let out which blog you've been assigned till the reveal day, sorta like Secret Santa, but with great food. If you'd like to join in or see some of the previous reveals, check out Secret Recipe Club.

When I was going through Emily's blog, I came across a recipe for Tzatziki - a Greek meze or appetizer and it reminded me of our very own Indian Raita. I was amazed at the differences in the recipes despite the similarity in the look of both. I knew I had to try it to see the impact on flavors. I had previously seen an episode of Masterchef Australia - Season 2, where George Calombaris made a traditional Greek version and I've wanted to try it out since then. This was the perfect opportunity. I whipped up a version using a combination of both recipes and I really loved how it turned out. It had a creamy texture and at the same time tasted so fresh. I could finish a bowlful of this by itself. This would also be a wonderful accompaniment to grilled meats or some spicy tandoori chicken. It will be lovely as a dip to serve with a platter of chips and crudités as well. I know I'll be making this often. 

Tzatziki
Adapted from: Nomnivorous

1 cup hung curd (natural, unflavored yogurt or Greek yogurt)
1 spring onion, finely chopped (including a little of the tender greens)
1/2 mild green chilly, finely chopped
1/4 cup finely chopped cucumber
1 tsp fresh mint leaves, finely chopped
1 clove garlic, finely chopped
1 tsp olive oil
1 tsp honey
Salt, to taste
A few drops of lemon juice, or to taste

Combine all the ingredients together, making sure everything is well mixed.

Serve up.


Check out what the others have whipped up this month -