This is not tzatziki. We know it looks like tzatziki. And before you ask, "How many cucumber-yogurt sauces does one really need, anyway?" Let us explain the difference...
When I was growing up, my grandmother used to serve sliced tomatoes from her garden topped with a creamy cucumber dressing. It was white, lumpy with fresh cucumbers, and full of mayonnaise, I'm sure. This is my attempt at recreating that dressing (without eating spoonfuls of mayonnaise).
The main differences between this recipe and classic tzatziki is that this contains no dill and no garlic. Those are two huge differences, so really, this is an entirely different animal. This sauce does have yogurt, plus some sour cream for added flavor, so the freshness of the cucumbers really shines through without being hidden behind raw garlic and herbs.
I use this sauce on greek chicken sandwiches (recipe for those coming soon) and, of course, to top big slices of summer tomatoes. But it would be great on a simple turkey sandwich, an ear of fresh corn, or even a burger.
One note on the yogurt in the recipe: I used regular, plain yogurt, because I had it on hand, but greek yogurt will give you a thicker sauce.
Quick, Cool Cucumber Sauce
makes about one cup3/4 cup of peeled, grated cucumber (about half of a long, English cucumber, 1 medium sized Kirby, or a small regular cucumber)
1/2 teaspoon of salt
1/4 cup plain yogurt (greek-style or regular)
3 tablespoons sour cream
squeeze of a lemon
salt and pepper
Place the grated cucumber in a mesh strainer set over a bowl. Sprinkle on the 1/2 teaspoon of salt, stir, and let the cucumber sit for about an hour, stirring and gently pressing once or twice to get out some of the moisture.
Combine the drained cucumber, yogurt, and sour cream in a bowl. Stir to combine. Squeeze a bit of lemon juice in and season with salt and pepper.
Related: Tip: Salt and Drain Cucumbers and Zucchini
(Image: Elizabeth Passarella)
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I love taziki, but I'm violently allergic to garlic. This may do the trick!
cchani, you should try shallots. it's amazing with shallots
I grew up eating very thinly sliced cucumbers, very cold, in sour cream (although now I usually use plain yogurt). I never liked lettuce salads, and so this was always my option when my mother made salad at home (my dad grew zillions of cukes)
This is a basic cucumber raita recipe, pretty much what I make. You can add a little cumin, or dress it up with cilantro or mint, but this is the basic recipe. It's lovely with any hot and spicy food, not just Indian.
As mentioned above, I follow these basic steps for Cucumber Raita. Before adding anything to the yogurt, I like to whisk it with a fork to remove lumps and make it creamy and smoothe then thin it out with a little water. Also, I don't drain the cucumber - I just add a little less water to thin it than I would otherwise.
A sprinkle of Chaat Masala is great in this too b/c it gives a little tart, tangy kick to the Raita. Try substituting carrots or mint too.
That's exactly how I make a fast yogurt sauce! I don't usually salt the grated cucumber, though; I just squeeze the heck out of it over the sink.
Also, I'll generally throw in a pinch or two of cayenne, or some other hot red pepper spice. A recent favorite of mine is an Ethiopian spice called berberé, recipe here: http://www.abreadaday.com/?p=1271
It'd be a superb addition, all flavorful and spicy.
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