Ingredients:

• Curd – 1.5 cups
• Tender Cucumber – 1, medium size
• Oil – 2 tsp
• Dry red chillies- 2
• Fenugreek seeds – 1/2 tsp
• Mustard Seeds – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Grated Coconut – 3 tbsp
• salt to taste
• For Seasoning:
• Oil – 2 tsp
• Mustard Seeds – 1/2 tsp
• White Urad Dal – 1 tsp
• Coriander leaves to garnish

Method:

1. Peel the cucumber. Cut into half, scoop out and discard the seeds. Chop it into tiny pieces.
2. Heat 2 tsp of oil in a small pan. Roast red chillies, fenugreek and mustard seeds.
3. Once mustard seeds splutter, add grated coconut and turmeric powder and roast lightly.
4. Cool and grind to a coarse paste.
5. Beat the curd till it is smooth.
6. Mix in the ground paste, cucumber and salt.
7. Heat oil for seasoning.
8. Add mustard and roast. When it splutters, add curry leaves.
9. Pour the seasoning to the curd mixture.
10. This can be served as a raitha in a meal.