Cucumber sambol with salted spiced mor yoghurt

• porcje: Serves 2-4

Składniki

2 cups full-fat Greek yoghurt

1-2 tsp salt (it seems a lot but it should be salty)

Optional: 5 or 6 mor milagai (buttermilk-soaked chillies from a Sri Lankan food shop)

2 tbsp coconut or vegetable oil if you are using mor milagai

1 cucumber, cut into 1.5in wedges

1 lime - Zest and juice

.4 inch fresh root ginger, peeled and crushed

A handful of dill leaves, roughly chopped

For the temper

1 tbsp coconut or vegetable oil

10 fresh curry leaves

1 green chilli, finely sliced

1 tsp cumin seeds

1 tsp mustard seeds

Wskazówki

1. Place a piece of cheesecloth, muslin or a clean tea towel over a colander set inside a bowl. Pour the yoghurt and salt onto the cloth. Tie the ends of the cloth together, and put a couple of ins or another bowl on top of the cloth to weight it down. Then put the whole lot in the fridge overnight.

2. The next day, squeeze out any excess liquid, and mix the yoghurt well. Set aside.

3. If you have mor milagai, heat the oil in a medium-sized fiying pan or wok set over a medium heat. When the oil shimmers, gendy lower the mor milagai into the oil. Fry for 3 minutes, then turm over and cook for another minute or so. Use a slotted spoon to transfer them to a plate lined with kitchen roll to drain off excess oil. When cool, break and crush them lightly with your fingers.

4. In a bowl, mix the cucumber with the lime zest and juice, ginger and dill.

5. To make the temper, place a clean small frying pan over a high heat, and add the oil. When the oil is shimmering, add the curry leaves, green chilli, cumin seeds and mustard seeds. Stir rapidly to avoid burning for 1-2 minutes until fragrant. Switch off the heat. To assemble, spread the strained yoghurt onto a bowl or plate. Top with the cucumber: Pour the tempered spices and hor oil over the cucumber. Finish with crunchy mor milagai, if using.

Notatki

This isn't completely traditional, but is my thick version of mor, the cooling ancient Tamil drink traditionally made with salted buttermilk, water, spices and herbs. Stri Lankan food, especially in the north of the island, can be paralysingly spicy, and I have always found mor a welcome relief, particularly in the hot months of April and May. Rather than a drink, this is a crunchy, summery salad version of all the same ingredients. Straining the yoghurt - for the same tangy flavour as buttermilk - through a mushi sounds like a fuss but it is very easy and will make for a much creamier, more luxurious feel. If you can get your hands on mor milagai, lucky you, but if not, skip them and the dish works anyway.

Mor milagai are really special. Made in Sri Lanka, they are buttermilk-soaked

chillies that are then laid out to dry in the sun, and that crisp up when you chuck

them in hot oil. You end up with chillies that are salty, tart, smoky and fiery all

1 OnIC.