Cucumber Yogurt Curry

This is a literal translation for the word Southekai majjige huli in Kannada which is a traditional recipe of Karnataka.
As far as i know this recipe has two versions.This one is from my mom's kitchen.
Let's see what you need for this


Cucumbers - 2 (You could also use okra,egg plant,ash gourd)
Coconut - 3 to 4 tbsp
Channa dal - 2 tbsp(soaked in water for 2 to 3 hrs)
Green chillies - 4 to 5
Coriander leaves - 1tbsp
Jeera - 1tsp
A pinch of turmeric
Ginger - 1 inch piece
Yogurt or butter milk - 2 cups(Curry tastes good if the yogurt/buttermilk is little sour)
Salt to your taste


For tempering
Oil - 1tbsp
A pinch of hing
Mustard seeds - 1tsp
Curry leaves - 4 to 5
Red chillies - 1


Method
Step 1 - Blend channa dal,coconut,jeera,turmeric,green chillies,coriander leaves,ginger into a smooth paste adding little water.Chop cucumber into cubes and cook them with little water.(Note - If you are using okra,do not cook it with water,fry the okra with a tsp of oil and then add it to the curry)
Step 2 - Now pour the ground paste into a heavy bottomed vessel and bring it to boil.When it is boiling turn the flame to low and add cooked cucumbers and the yogurt/buttermilk(if using yogurt,make sure you beat it well before adding to the curry).Also add water if required to get the desired consistency.Add salt to your taste.Now cook it for 5 minutes until it comes to boil and turn the heat off(Do not let the curry boil for too long).
Step 3 - Now do the tempering and mix well.
Serve hot with steamed rice !