Prepare all ingredients.

Grind coconut, cumin seeds, and dry red chilies into a coarse, dry mixture.

Heat oil in a kadai/wok over medium heat.

Add mustard seeds and urad dal; allow seeds to crackle and dal to turn golden brown.

Stir in chopped garlic, onion, and curry leaves.

Saute until onions soften.

Add chopped cucumber, turmeric powder, salt, and the coconut mixture.

Stir well.

Sprinkle 2-3 tablespoons of water, cover, and cook until cucumber is soft.

Turn off heat and adjust salt to taste.

Transfer to a serving bowl and serve hot.