Food & everyday nutrition
Greek-style dahi & cucumber dip
Cool cucumber and thick dahi, with a small cumin tadka. Serve with vegetable sticks or as a spread.
Signature recipe · shared by Dr Tarang
Allergens to check: Milk. Check ingredient labels and any substitutions.
Make it
1 bowl
Ingredients
- 1 cup hung curd or Greek yogurt
- ½ cup cucumber, grated and squeezed
- 1 garlic clove, minced
- 1 tbsp chopped mint
- 1 tbsp chopped coriander
- 1 tbsp olive oil
- ½ tsp lemon juice
- Salt to taste
- For the tadka: 1 tsp olive oil or ghee, ½ tsp cumin seeds and a pinch of red chilli flakes
How to make it
- Mix the curd, cucumber, garlic, mint, coriander, olive oil, lemon juice and salt in a bowl.
- Warm the tadka oil or ghee in a small pan. Add cumin, let it crackle, then add chilli flakes.
- Pour the tadka over the dip and stir gently.
- Chill for 15–20 minutes before serving.
- Serve with vegetable sticks or use as a spread.
Kitchen notes
- Garlic, mint, lemon and chilli may not suit everyone with reflux; adapt to your own tolerance. Keep chilled until serving.
About this resource
Recipe supplied by Dr Tarang in Website Tarang on 24 September 2026. Ingredients and method transcribed from the accompanying card.