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Ingredients:
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
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
Method:
·
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.
·
Serve
chilled.
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