Wash cucumber and peel off the skin.

Cut it to 2 large pieces. Remove the seeds and discard. Check if the cucumber is bitter.

Fry green chilies in 1 tsp oil for 1 to 2 min. Cool them. If using chana dal and urad dal, fry them too until golden & aromatic in the same pan. Cool completely.

Add green chilies, dal, cumin, salt and garlic to a grinder jar and make a fine powder.

Then add 2 tbsp of the chopped cucumber pieces and tamarind paste to the same grinder jar. Grind them to a fine chutney.

Add the blended mix with the rest of the cucumber pieces. Then add salt and chopped coriander leaves. Mix well.

Heat the same pan with the remaining oil.

Add mustard seeds, cumin seeds and red chili.

When the seeds pop, add chana dal and urad dal. Fry till the dals turn golden.

Next add the curry leaves and hing.

Pour this to the dosakaya chutney, check salt and spice. If needed you can add lemon juice or more tamarind paste.

Serve cucumber chutney as a side with rice, roti or dosa.