Ingredients for Cashewnut Theeyal (Kasuvandiparipp Theeyal):
1. Cashew nuts – 250 gm
2. Coconut oil – 4 small spoons
3. Coconut pieces (Thengaa Kothu) – 2 big spoons
4. Shallots cut lengthwise – 1 cup
5. Scrapped coconut – 2 cups
6. Turmeric powder – 1 big spoon
Chilli powder – 1 big spoon
Coriander powder – 2 small spoons
7. Water – 3 cups
8. Green chillies – 2, split into two
Curry leaves – 2 stalks
Salt – As required
9. Garam masala powder – 1.5 small spoons
10. Coconut oil – 1 small spoon
11. Mustard – ½ small spoon
Shallots – 1, chopped into round pieces
Red chillies – 2, cut into two
Curry leaves – 1 stalk
How to prepare Cashewnut Theeyal (Kasuvandiparipp Theeyal)?
1. Soak cashew nuts for 8 long hours.
2. Heat oil in a pan and fry ingredient no: 3 (thengaa kothu) till it turns golden brown and drain from oil.
3. Sauté shallots in the remaining oil and keep aside.
4. Add grated coconut to the pan and fry it. When it turns light brown colour, add ingredients no: 6, sauté for one minute and turn the flame off.
5. Once it gets completely cooled, grind well in a mixer, adding sufficient water.
6. Mix the gravy with water and boil the contents together in a pan.
7. When gravy starts boiling, add soaked cashews, sauteed shallots and fried coconut to it along with ingredients no: 8.
8. Cook the contents well, add garam masala powder and take your cashew nut theeyal from the flame.
9. Heat coconut oil, splutter mustard seeds and sauté the rest of the ingredients listed as 11, and pour into your cashew nut theeyal.
10. Mix well. Your cashew nut theeyal is ready to serve.
Courtesy: Vanitha Magazine April 1-14, 2017
Also read: Cashewnut Drumstick Curry
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