Cashew Masala Kuzhambu:

Ingredients:

Cashew nuts 30-40 numbers
Onion thinly sliced 1 cup
Garlic 10 cloves finely chopped
Green chilies 3 slitted
Tomato 5 chopped
Tamarind paste 1/2 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Coriander powder 1 spoon
Coconut grated 1 cup
Oil 1 cup
Cloves 3-5
Mustard 1/2 spoon
Cumin seeds 1/2 spoon
Methi seeds/venthayam 1/2 spoon
Asafoetida 1/2 spoon
Whole pepper 1/2 spoon.

Method:

In a non-stick kadai/wok, heat ghee. Add mustard, cumin, methi seeds, asafoetida and pepper to this. Fry them for a while.

Add 20 cashews and fry them till golden color.

Add green chilies, garlic and onions to this. Fry them till they loose their raw smell.

Further add tomatoes to this and fry till they loose their water content.

Now add tamarind, salt, turmeric, chili powder and coriander powder to this.

Make a thick paste out of remaining cashew and coconut. Add this paste to the above gravy. Let it get cooked till oil shows up on sides.

Garnish them with crisply fried curry leaves just before serving.

Serve them as a side dish for mild pilaf or plain rice.