Wednesday, March 24, 2010
½ cup Cucumber , diced medium fine
1 teaspoon ginger, minced (finely diced)
½ cup water
½ cup thick curd or live plain yogurt
For the paste:
2 tablespoons freshly grated coconut
½ teaspoon black mustard seeds
1 small green chilli
Grind the above to a paste
For the temper:
½ teaspoon coconut oil
Pinch black mustard seeds
1 small dries red chilli, torn roughly
A few curry leaves (if available, otherwise omit)
Put the cucumber , ginger and water into a pan and bring to the boil. Simmer until the cucumber is soft but still firm.
Remove from the heat and allow to cool completely.
Make the paste and mix it into the yogurt, then add to the cucumber /ginger mix.
To make the temper, heat the oil in a pan and add mustard seeds. Heat until the seeds pop (the oil should not smoke)
Add the chilli and curry leaves (if used) and cook for a few seconds, then pour everything over the paste and fold in. Serve at room temperature.