Stylish Achari

1 cup cucumber, diced

1/2 cup freshly grated coconut

2–3 green chillies

1 inch ginger

2–3 garlic cloves

1/2 tsp black peppercorns

A handful of fresh coriander leaves

For mixing:

1/2 cup curd (yogurt)

Water (to adjust consistency)

Salt to taste

For tempering (tadka):

1 tbsp oil

1 tsp cumin seeds

2 dried red chillies

A few curry leaves

1. In a blender, combine cucumber, grated coconut, green chillies, ginger, garlic, black pepper, and coriander leaves. Blend into a fine paste.
Transfer the paste into a mixing bowl. Add curd, water (as needed), and salt. Mix well to form a smooth tamboli.
Heat oil in a small pan. Add cumin seeds, dried red chillies, and curry leaves. Let them crackle, then pour this tempering over the tamboli. Mix gently.
Enjoy cucumber tamboli with hot steamed rice, or sip it warm as a light and comforting soup.