A classic South Indian salad, this combination of crisp cucumber and creamy, juicy, freshly-grated coconut makes it the perfect summer dish! Serve this alongside any grilled main course or even just by itself for a light, refreshing meal.
½ C fresh coconut, grated
1 small fresh green chili
Pinch of salt
1 t. coconut oil
½ t. mustard seeds
5-6 curry leaves
Finely chop the cucumber, leaving the skins on and combine with the freshly-grated coconut. Deseed the green chili, chop it, and add to the coconut and cucumber mix. Sprinkle with salt.
In a small pan, heat oil over medium heat and add the mustard seeds. When the seeds begin to make popping sounds, add the curry leaves. Turn off the heat, and pour mixture over the salad. Serve immediately.