Note: This recipe is good, and just as authentic, without the curry leaves.
• 2 cups full-fat Greek yogurt
• 1 English cucumber
• 1/2 small onion
• 1 tablespoon olive oil
• 5-10 curry leaves
• 1 teaspoon black mustard seeds
• Salt, to taste
Heat the oil and fry the curry leaves and mustard seeds until they pop, then set aside.
Peel and chop the cucumber and onion (the cucumber into nice bite-sized cubes, and the onion a bit smaller), as if for salsa.
Fold the aromatic oil mixture, vegetables, and yogurt together and season with salt to taste. Keep cold.