2 or 3 long and slim cucumbers, peeled, seeded, and
1/8 tsp. turmeric powder
1/4 tsp. salt or salt to taste
1/2 ~ 3/4 cup water
1/2 cup coconut
1/8 tsp. cumin seeds
1 black peppercorn
2 dried red chili peppers
1 tsp. vegetable oil
1/2 tsp. mustard seeds
1/2 tsp. washed urad dal
1 sprig curry leaves
1 tbs. shredded coconut
1 tsp. all purpose flour
Cook the cucumber with the salt and
turmeric in water until tender.
While cooking the cucumber, with
an electric blender or food processor, blend the cocnut,
cumin seed, peppercorn, and dried
red chili peppers in a little water to a fine paste.
When the cucumber is cooked (make
sure the water level in the pan is just covering the cucumber, throwing
away the excess water), add the blended paste and mix well and cook for
a few more minutes.
Heat oil in a small heavy pan,
add the mustard seeds and urad dal. When
the mustard seeds pop, add the curry leaves and stir well.
Add the mix to the cucumber.
In the same pan, saute 1
tsp. shredded coconut until it gets a little brown and the aroma
is in the air. Add the coconut to the cucumber.
Make a thick paste of the flour
with some water, and add it to the cucumber and mix everything well.
Add more curry leaves.
Note: This is good with rice