Ingredients 

• 1/2 cup grated coconut
• 6-8 green chillies
• 1/4 cup coriander leaves
• 2 spoon chana dal, soaked for 1/2 hour or 2 spoon chick peas
• 1 spoon roasted jeera
• 1/2 spoon turmeric powder
• 1 cucumber
• 1 cup curd
• Salt to taste 

For Seasoning  

• 1/2 tbsp Mustard
• A pinch of asafoetida
• Oil for seasoning
• 2 red chillies
• Curry leaves

• Remove the skin of the cucumber. Cut it into 4 pieces vertically and remove the seeds. Then cut it into small cubes. 
• Cook cubes of cucumber for 10 minutes with a glass of water. 
• Grind all the items in set 1 into a smooth paste using little water. 
• Keep a pan on the stove add 2 spoon oil in a pan. Add mustard seeds allow it to splutter, then add asafoetida, red chilli and curry leaves. After few seconds pour the grated mixture into the pan. 
• Simmer it for 5 minutes. 
• Now add cucumber cubes into the pan, add salt and mix well. If the consistency of the curry is thick add some water and simmer it for 10-15 minutes. 
• Allow it to cool for 10 minutes then add curd to it and mix well.