Ingredients:
1/4 cup unsalted cashew nuts
2 large drumsticks, cut into pieces
lemon sized tamarind
1 cup grated coconut
3 shallots, sliced
1 tbsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1/4 cup shallots, sliced
2 green chillies, slit
a pinch of fenugreek powder
1 tsp mustard seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
coconut oil, as required
Preparation:
- Soak tamarind in 1/2 cup of water, extract its juice and keep it aside.
- Soak cashew nuts in 1/4 cup of warm water for 10 minutes and keep it aside.
- Heat a pan and dry roast grated coconut and 3 shallots on low-medium flame until it becomes golden / light brown.
- Then reduce the flame to low and add chilli powder, coriander powder and turmeric powder and stir well without burning for another 3-4 minutes until roasted well.
- Switch off the flame and allow it to cool. Then grind well it to a smooth oily paste and keep it aside.
- Heat 1 1/2 tbsp oil in a pan on medium flame and add curry leaves, sliced shallots, slit green chillies and soaked cashew nuts and saute for 4-5 minutes until the shallots become translucent.
- Add drumstick pieces into this and saute for 2 minutes.
- Add the ground coconut paste , tamarind juice, fenugreek powder, salt and 2 cups of water, mix well and bring it to boil.
- Once it starts boiling, reduce the flame and cook it covered for 10 minutes or till oil clears on top and the gravy thickens. Adjust the salt and switch off the flame.
- Heat 2 tsp oil in another small pan and splutter mustard seeds and add dry red chillies and curry leaves.
- Add this to the curry and close the lid and let it rest for 10 minutes before serving. Serve with rice…
