Tuesday, August 2, 2011


Cucumber - 2 Small

Ginger - ½ inch

Green chilies - 2-3

Coconut - 2 Table Spoon

Yogurt - 1½ Cups

Oil - 1 Tea Spoon

Mustard Seeds - ½ tsp

Curry Leaves - 5-6

Red chilies - 2

Salt to taste

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.

Ginger is to be chopped finely, wash green chilies, remove stem and finely chop. Grind together scraped coconut, green chilies 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, Red chilies broken into two, stir for a moment. Pour the above mixture to this and stir it thoroughly.