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