Peel, deseed and dice the cucumber into small bite sized pieces. In a pan, cook cucumber with a little water (just enough to cover it) and salt, until it is cooked well and turns soft.

In the meantime, grind grated coconut with cumin seeds, green chilies, and 2-4 tbsp of water, into a smooth paste. Keep aside.

Once the cucumber is cooked, add the ground paste into the pan, mix well and allow it to cook for another 2-3 minutes until the raw smell of the paste subsides. Turn of the flame and allow it to cool slightly.

Crush ½ tsp mustard seeds into a paste using a mortar pestle.

Once the cucumber mix turn mildly hot, add the beaten yogurt and crushed mustard seeds, mix well. Check for the seasoning.

In a separate pan, prepare the tempering by heating a little oil, splutter mustard seeds. Add curry leaves and dry red chilies. Top it over the curry and enjoy!