Grind grated coconut, cumin seeds, and a green chilli with a little water into a smooth paste using a mixer grinder. Set aside.

Heat a pan, add diced cucumber, raw mango, green chilli, turmeric powder, salt, and 1 cup water.

Cook the vegetables until they retain a firm texture or pressure cook for 1 whistle.

Add the coconut mix to the cooked vegetables and mix well.

Simmer for 2 minutes and switch off the flame.

Heat oil in a small tadka pan, add mustard seeds and urad dal and let them crackle.

Add the dried red chilli and curry leaves and let them splutter.

Pour this tadka over the Cucumber Mango Pulissery.

Serve hot with steamed rice.