4 cucumbers
handful of corriander
1/2 cup freshly grated coconut
1/4 tsp salt

Tempering:
1 tst Oil
asefotedia a pinch
mustard seeds and curry leaves

1. Peel and slice cucumbers into medium cubes, add salt, corriander and coconut to it and keep aside.
2. Heat oil and add the ingredients for the tempering and pour over the cucumber.
3. Refrigerate and serve.