Ingredients

• Coconut - 1 cup, grated
• Curd - 1 cup
• Cucumber - 1, medium size
• 1/2 inch - ginger (grated)
• 1 tbsp - channa dal (soaked in water for 30 minutes)
• 3-4 curry leaves
• 1/4th cup - coriander leaves/cilantro
• 1/4 tsp - fenugreek/methi seeds
• Oil - 1 tbsp
• 1 tsp - asafoetida
• 1 tsp - red chilli powder
• 1 tsp - mustard seeds
• salt to taste
• Green Chillies

How to Make Cucumber Majjige Huli

• Remove the skin of the cucumber. Cut it into 4 pieces vertically and remove the seeds (optional). Then cut it into small cubes.
• Cook cubes of cucumber for 10 minutes with a glass of water.
• Meanwhile, make a fine paste of coconut, green chilli, ginger, methi seeds, coriander leaves, and soaked channa dal.
• Keep a pan on the stove and add 2 teaspoons of oil in a pan. Add mustard seeds and allow them to splutter, and then add asafoetida, red chilli, and curry leaves.
• After a 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 (it shouldn't be too watery) and simmer it for 10 to 15 minutes.
• Allow it to cool for 10 minutes, and then add curd to it and mix well.
• This goes well with rice.