For the salad
2 cucumbers, peeled, cored and chopped into 1 cm dice
1 tsp salt
1tsp sugar
75g roasted peanuts
75g freshly grated coconut
Juice of 1 lemon
1 tsp chopped coriander
1tsp chopped mint
1-2 green chillies, finely chopped
For tempering
1tsp vegetable oil
1/2 tsp black mustard seeds
10 curry leaves
Place the cucumber dice in a plate and sprinkle with half salt and sugar. Set aside for 15-20 minutes, then squeeze the water from the cucumber in a serving bowl.
Coarsely crush the roasted peanuts. Mix the peanuts, coconut, lemon juice, coriander and mint leaves with the cucumber and chopped green chillies.
Heat the oil in a pan, add mustard seeds and fry about 30 seconds or so until they pop, then add the curry leaves and fry for a few seconds. Pour this entire tempering mixture into the bowl of cucumber. Toss well, chill. Just before serving, add remaining sugar and salt. Mix well and serve cold.