Put 1 cup curd in a bowl. Whisk it well until it turns smooth.

Set a small pan or ladle on the stove and add 2 tablespoons olive oil. When the oil is hot, add the chopped garlic and black sesame seeds. Let them sizzle for a few seconds, just until the garlic smells good and turns light golden. Do not let it burn.

Lower the heat and add the paprika. Stir for a few seconds, then turn off the gas. Paprika burns fast, so this quick step keeps it from going bitter.

Pour the warm garlic and sesame tadka into the whisked curd. Add salt to taste and mix everything well.

Add the long cucumber slices to the curd. Mix gently so the dressing coats every slice.

Your summer cucumber salad is ready. Serve it right away, or chill it in the fridge for a bit and serve cold.