• Blend the ¾ cup grated coconut, 1 green chilli, crushed ½ teaspoon black mustard seeds, 6 curry leaves, and 3 to 4 tablespoon water in a blender or food processor until it's the consistency of smooth pesto. Set aside. Don't add too much water, or the coconut will not blend properly.
• In a medium saucepan, mix the 2 cups English cucumber, ¾ teaspoon salt, and 3 to 4 tablespoon water. Bring to a boil, reduce the heat and simmer over medium-low heat until the cucumber is cooked but not mushy, about 6 to 8 minutes.
• Stir in the reserved coconut mixture. Mix gently and cook until warmed through. Turn off the heat. Beat the 1 cup yogurt with a whisk and gently stir in.

Tempering

• Heat 1 T coconut oil in a frying pan and add ½ teaspoon black mustard seeds and cover. Once the mustard seeds have stopped popping, add 6 curry leaves, 2 whole Kashmiri chilies (if using), and ½ teaspoon cumin seeds. Pour the mixture over the cucumber curry and stir carefully.