Step-by-Step Instructions

1. 1.Prepare the Wet Paste

   In a grinder, combine 1/2 cup grated fresh coconut, 1/2 cup coriander leaves, 3-4 green chillies, a lemon-sized ball of tamarind, 1 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp fenugreek seeds, 1/4 tsp asafoetida, and salt as per taste. Grind all ingredients into a fine paste.

2. 2.Prepare the Gram Flour Slurry

   In a bowl, take 2 tbsp gram flour. Add water gradually and whisk it well until it forms a lump-free slurry. Do not add all the water at once to prevent lumps.

3. 3.Start the Tempering

   Heat 2 tbsp of oil in a pan. Before the oil gets too hot, add 1 tbsp split Bengal gram (chana dal) and 1 tbsp split black gram (urad dal). Sauté them until they turn golden brown.

4. 4.Add Peanuts and Spices

   Add 1/2 cup raw peanuts to the pan and sauté until they are well roasted. Then, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp asafoetida, and a sprig of curry leaves. Sauté for a few more seconds until fragrant.

5. 5.Add Cucumber

   Add 2 peeled and grated cucumbers to the pan. Sauté on high flame for a couple of minutes, stirring intermittently, to ensure the cucumbers cook slightly and release some moisture.

6. 6.Incorporate the Wet Paste and Slurry

   Add the prepared wet paste from Step 1 to the pan and mix it well with the cucumber and tempering. Then, stir the gram flour slurry (from Step 2) again to ensure it's not settled at the base, and pour it into the pan. Stir well and cook for a few minutes to ensure the raw taste of the gram flour is cooked out and the curry thickens.

7. 7.Garnish and Serve

   Once the curry has cooked and thickened to your desired consistency, turn off the flame. Garnish with chopped fresh coriander leaves. Serve hot with steamed rice.