6 November 2016

Raw cashew nut Theeyal

Raw cashew nut Theeyal  

1) Raw cashewnuts – 20 nos. ( Split into halves)- If raw cashew nuts are not available please use good quality nuts soaked in slight hot water for an hour.( don’t use roasted nuts)

2) Drum Stick- 2 nos.

3) Green Chilly – 3-4 nos.

4) Pearl onion – 1 handful.

5) Potato – 1 no ( optional)

6) Tamarind juice – big gooseberry size

7) Tomato – 1 no

8) Curry leaves – few

9) Salt – to taste

10) Chili Powder – 1 ½ table spoon

11) Coriander powder – ½ table spoon

12) Turmeric powder – ½ teaspoon

13) Roasted Coconut – 1 ½ cup

14) Water – as required

15) Oil – 2 table spoon

16) Mustard seeds- 1 teaspoon

Dry roast the grated coconut in a thick bottomed pan till it turns golden brown in color, then immediately add turmeric, chilly and coriander powder and sauté it for few seconds and remove it from the fire and keep aside for cooling.

Grind coconut mixture into fine and smooth paste adding enough water along with tamarind juice.

Take a pan and heat oil & splutter mustard seeds , then add pearl onion, green chilies and curry leaves till it become translucent , then add the drumstick pieces and tomato and sauté for 1-2 mints. Then add the coconut paste with enough water. Close the pan with a lid & cook it till boiling.

While boiling the mixture put the soaked cashew nuts to the gravy and cook in a medium low fire till the gravy thickens.

Finally add fresh curry leaves.

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