Ingredients (for around 8 servings):

  • 500 gram curd
  • olive oil
  • vinegar
  • 3 medium sized cucumbers
  • at least 5 big cloves of garlic
  • salt
  • pepper


The Greeks use their extra fat yoghurt (10 per cent) for this dish. Unfortunately curd as rich and creamy as Greek stuff is unknown in India. Here you have to reduce the water content of curd when you want to make a decent Tsatsiki. For this purpose place dry bread slices on top of the curd and wait for some hours, until the bread is soaked full of liquid. Repeat this procedure at least 2 times. You can also put the curd in a piece of cloth, hang it over a basin and strain it for some hours.

Once the curd has reached a thick consistency, you can grate the cucumbers, slightly salt them and strain them for at least half an hour. Clean and press the garlic. You can use as much garlic as you want. Please never stick to the amounts that I am giving in the recipes. Trust your feeling when you cook. Mix the curd with the cucumbers, the garlic, a bit of olive oil and vinegar. Be careful with the liquids. The Tsatsiki should have a creamy texture. Add salt and pepper according to taste and serve chilled. Some people like some chopped dill in Tsatsiki.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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