Cashewnut Theeyal (Kasuvandiparipp Theeyal)

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 length wise – 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 spoon

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 scrapped coconut to the pan and fry it. When it turns light brown colour, add ingredients no: 6, sauté for one minute and put the flame off.

5. Once it gets completely cooled, grind well in a mixer adding sufficient water.

6. Mix gravy with water and boil the contents together in a pan.

7. When gravy starts boiling, add soaked cashews, sauted 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 flame.

9. Heat coconut oil, splutter mustard seeds and sauté the rest ingredients listed as 11, and pour to your cashew nut theeyal.

10. Mix well. Your cashew nut theeyal is ready to serve.  

Courtesy: Vanitha Magazine April 1-14, 2017