Servings- 4 

Ingredients: 

• 2 cups yoghurt 

• 2-2.5 cups water 

• 1-1.5 cups cucumber 

• 5-6 green chillies (or less, as per your taste) 

• 1-inch piece of ginger 

• 1/4 cup coriander stalks 

• 1/4 cup grated coconut 

• Salt to taste 

• Coriander leaves  

Ingredients for tempering: 

• 2 tsp cooking oil 

• 1/2 tsp mustard seeds 

• 1/2 tsp cumin seeds 

• 1/4 tsp hing (asafoetida) 

• Dried red chillies 

• Few curry leaves  

Method:  

1. In a large bowl, combine the yoghurt and water. Beat well until smooth. 

2. Deskin and deseed the cucumber, then chop it into small pieces. 

3. Add the cucumber, green chillies, ginger, coriander stalks, grated coconut, and salt to a blender. 

4. Add a little water and blend into a smooth paste. Set aside. 

5. Heat the oil in a pan over medium heat. 

6. Add the mustard seeds and let them splutter. 

7. Add the cumin seeds and let them splutter. 

8. Stir in the hing and dried red chillies. 

9. Add the curry leaves and stir briefly. 

10. Remove from heat and let the tempering cool down. 

11. Meanwhile, add the cucumber paste to the yoghurt mixture and adjust the consistency with additional water if needed. 

12. Add chopped coriander and mix well. 

13. Finally, mix the cooled tempering with the yoghurt mixture.

14. Serve with rice, pickle, papad, and sundried yoghurt chillies.