Chop the cucumber finely and keep it aside.

Grind coconut, mustard seeds, green chilly, salt and tamarind together to a fine paste adding little water.

Add this ground masala to the chopped cucumber and mix well.

Heat a seasoning pan add cooking oil, urad dal, mustard seeds, broken red chilly and curry leaves. When the mustard seeds splutter add the seasoning to the saasmi. Cucumber saasmi is ready to be served. It is good combo with hot rice. Relish it with your family......

Green chillies can be replaced by red chilly. It gives good color to cucumber-saasmi.

As we are not heating the saasmi, it's shelf life is limited to just a day.

But you can refrigerate and store.