Ingredients

• 400 g cucumber
• 100 ml coconut oil
• 1 tsp black mustard seeds
• 250 g shallots, chopped
• 5-10 spring curry leaves
• 1 tsp turmeric powder
• 300 g grated coconut
• 1 tsp roasted, grinded cumin seed
• Salt to taste
• 300 ml yoghurt

Preparation

1. Peel the cucumber, take out the seeds, boil it and dice it.
2. 2. Heat the oil and fry the mustard seeds until the start popping. Add chopped shallots and curry leaves and sauté well until soft.
3. Season with turmeric powder and add the boiled cucumber.
4. Mix the grated coconut with the grinded cumin seeds and add to the pan. Season with salt to taste.
5. Once the dish cooled down, add the yoghurt and serve cold with warm rice.