2 small sized cucumber (kheera)
1/2 inch ginger (adrak)
2-3 green chillies
2 tblsp coconut (narial) (scraped, optional)
1 1/2 cups yogurt
1 tsp oil (tel)
1/2 tsp mustard seeds (raai)
5-6 curry leaves (kari patta)
2 red chillies whole
salt (namak) to taste
Wash and scrub cucumbers thoroughly and then grate with the skin.
Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.
Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.
Grind together scraped coconut, green chillies and ginger to a fine paste.
Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.
Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.
Pour it on to the yogurt mixture. Stir it thoroughly.