Not really. I find that Greek yoghurt is much less firm than dahi, which tends to be set rather than stringy. If you’re looking for a close substitute for dahi, I suggest you use “natural set” yoghurt, or something along those lines. I use this UK brand and have found it pretty acceptable, although of course not as good as my mother’s! Natural Set - Onken Onken
Mix five tablespoons of yoghurt with boiled chick peas, a tablespoon of mayo, salt and kumin.
Or eat it for brakfast with muesli.
Interesting. At Indian import stores in the US, it is sold as “black salt.” Which I understand, but may be confusing to somebody not familiar with it, as it’s pink when ground up. Wikipedia doesn’t even list “rock salt” as one of the names for kala namak: “also known as sulemani namak, black salt, kala loon or black Indian salt.” But it’s good to know if I here someone referring to “rock salt” in an Indian recipe context, they mean kala namak.
Like here is a typical package of black salt for the US (and UK) market or this one.
Heh, of course. Isn’t dahi ridiculously easy to make though? In India at least, the store dahi is twice as expensive as milk.
I on the other hand find it interesting that Wikipedia doesn’t mention rock salt for kala namak (although Wikipedia’s Indian entries always have been somewhat sparse). Growing up, I always thought the English name for kala namak was rock salt, so I can only presume that it was at least somewhat widespread usage.
What is sendha namak called in English? That’s the one I think of as “rock salt” in an Indian context. ETA: like here, for instance.
Wow. Dip taquitos or top tacos with Greek yogurt? Sorry, I just can’t see it…
I started to make tzatziki one time but I had a few zucchini and whatnot sitting there, so I decided to add those in.
I got a little carried away. But I ended up with a creamy raw veggie salad to die for.
I’ve never tried either, but I don’t see why not.