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| Main ingredients | Cucumber, Yogurt, Scaped fresh coconut, Green chillies, Ginger, Mustard seeds, Curry leaves, Dried red chillies |
| Cuisine | South Indian |
| Course | Raita |
| Prep time | 10-15 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 small cucumbers, peeled
- 1 cup yogurt
- 2 tablespoons scraped fresh coconut
- 2-3 green chillies, finely chopped
- ½ inch ginger, finely chopped
- Salt to taste
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 5-6 curry leaves
- 2 dried red chillies, broken
Method
- Put scraped coconut into a mixer jar, add ginger, green chillies and 2 tablespoons water and grind to a fine paste.
- Grate the cucumber on a plate and transfer into a bowl.
- Add the ground paste, yogurt and salt and mix well.
- Heat oil in a small non-stick pan, add mustard seeds. When they start to splutter, add curry leaves and dried red chillies and sauté for a few seconds. Pour it over the yogurt mixture and mix till well combined.
- Transfer into a serving bowl and serve chilled.
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