Cucumber Coconut Ginger Pachidi

How to Prepare

1. Peel and grate 10 medium cucumbers into a large mixing bowl.
2. Grate 2.5 cups of fresh coconut and add it to the bowl with cucumbers.
3. Finely chop 5 green chilies and 5 inches of ginger, then add them to the mixture.
4. In a small pan, heat 5 tablespoons of coconut oil over medium heat.
5. Add 5 teaspoons of mustard seeds to the hot oil and let them splutter.
6. Add 10 dried red chilies and 5 sprigs of curry leaves to the pan, sauté for 30 seconds.
7. Pour the tempering over the cucumber-coconut mixture.
8. Add 5 cups of plain yogurt and salt to taste, mix well to combine all ingredients.
9. Garnish with 1.25 cups of chopped coriander leaves before serving.
10. Serve chilled or at room temperature as a side dish.