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

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 nooks and crannies. It’s wonderful with plain rice and a side of fenugreek-heavy hot Tamil pickle, made with English gooseberries rather than superfood nelli, both of which are said to make your skin shine and hair bouncy.Hot gooseberry pickleWant to save this recipe? Download the Guardian Feast app to add this to your collection.Cynthia Shanmugalingam’s hot gooseberry pickle.Prep 10 minCook 10 minPickle 10 minChill 2 hr+Serves 4250g gooseberries

250ml apple cider vinegar

1 tbsp caster sugar

1 tsp salt

1 tsp fenugreek seeds