Peel the cucumber and cut it into thick 2 pieces.

Grind coconut, green chillies and mustard seeds to make a smooth paste.

Beat the curd nicely so that there is no lumps and mix with coconut mixture. Add cucumber and salt too and give it a nice mix.

Heat coconut oil in a pan and temper with mustard, red chillies and curry leaves.

Pour this tempering onto the cucumber pacchadi and close with a lid immediately so that the aroma is trapped inside. Just before serving open and mix it nicely.

Enjoy!!