A Tamil summer vegetarian feast: Cynthia Shanmugalingam’s cucumber yoghurt curry and gooseberry pickle

Serve this cold curry with a hot, fenugreek-flavoured preserve for a seasonal refresher This lovely summery “curry” is a cold, refreshing dish from Karnataka in India, and is eaten widely in Tamil Nadu, just 20 miles across the Palk Strait from my ancestral Tamil homeland in north and eastern Sri Lanka. Along with chefs Louis and Seb in our development kitchen, we decided that smacking the cucumbers helps give them a silky texture, and means the fragrant yoghurt base can get into all the nook...

By Cynthia Shanmugalingam