In a bowl add desiccated coconut and two tablespoons of hot water and set aside for it to soften.
In a blender add the peeled and roughly chopped ginger, roughly chopped chillies, mustard seeds, yogurt and soaked coconut and blend till you have a rough paste.
Cucumber
Wash and pat dry the cucumber.
Cut the cucumber in half length-wise and slice diagonally. The thickness should be about ¼ of an inch.
Heat a pan over a medium heat and cook the cucumber with the salt in a little water until it becomes soft.
Turn the heat to medium-low and stir in the coconut paste. Stir for a few minutes until the cucumber is coated in paste. Turn off the heat and set aside to cool.
Tadka or tempering
Heat the coconut oil in a small frying pan. Add the curry leaves and mustard seeds.
As soon as the mustard seeds start to pop, add the tadka to the pachadi and mix well.