Cooking time: 30 mins
Serves: 4 as a side dish
Ingredients:
4 cups cashew nuts
1 drumstick, cut into 3″ pieces
1 cup grated coconut
8-10 small onions/shallots sliced long
2 cloves garli, crushed
1 tsp red chilli powder (adjust if you like your food less spicy)
1/4 tsp turmeric powder
1/4 tsp jeera/cumin powder
To temper:
2 tbsp coconut oil
1/4 tsp mustard seeds
A few curry leaves
Instructions:
1. If using dried cashew nuts, soak in warm water (enough to cover it) for at least 2 hours.
2. Place the drumsticks, half the sliced shallots, turmeric powder, chilli powder and jeera powder in a pan with 1 cup water. Cook on medium-low heat until the drumsticks turn soft (not mushy). Then add the cashew nuts and cook for another 5 mins or so. Add more water if needed.
3. Once this gets cooked, add the coconut and garlic and cook on low heat for another 5 mins until well combined. Add salt. At this time, the aviyal should be quite dry. If not, cook longer.
4. Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds pop, add to the aviyal, mix well and serve hot with rice and onion pulusu.
wow! didn't even know cashewnuts could be raw!! aviyal sounds fabulous – will try and beseech friends in cochin to send me raw kajus – dying to try it out!
btw thanks for your comments on my post…
like what is the calorie count for this dish 😛
Never heard about this before,Taste must be good.Want to try
Never heard about this before,Taste must be good.Want to try
Never had the luxury of seeing raw cashews sold. This is such a different kind a recipe.
Delhibelle – We can still do the soaking of the dry cashews business here in SG. This is not always available in Kerala either. There's a season and stuff 🙁
Jayashree – I know what you mean! I used to do that with cousins in Mavelikara, as a kid.
This post brought back so many memories, Nags. We had a cashew tree at home and used to roast the kernels directly over a flame and then eat the roasted nuts.