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Cashew Theeyal
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Cashews, Pearl Onions and Drumsticks Simmered in an Aromatic Roasted Coconut Gravy…!

Course: Side Dish
Cuisine: Indian
Keyword: kerala theeyal, theeyal
Servings: 4
Author: Akhila
Ingredients
For Roasting Coconut
  • 1 cup grated coconut
  • 3 small onions
  • 1 tbsp chili powder (add more if you like it hot)
  • 1 tbsp coriander powder
  • ½ tsp turmeric powder
For the Curry
  • 15-20 pearl onions (sliced)
  • 2 green chilies (split)
  • 2 large drumsticks (slit and cut into pieces, frozen also works)
  • ¼ cup unsalted cashews
  • Pinch of fenugreek powder
  • Tamarind (lemon sized, soaked in water)
  • 2 cups water
  • 2 sprigs of curry leaves
  • 2 dry red chilies
  • 1 tsp mustard seeds
  • 2 tbsp diced coconut bites (optional)
  • Salt (as required)
  • Oil (as required)
Instructions
For Roasting Coconut
  1. Heat a pan and dry roast grated coconut and pearl onions on a low to medium flame until it starts turning lightly golden brown.
  2. When you start seeing a golden / light brown color, add the spices; chili, coriander and turmeric powder. Stir on a low flame for another 2-3 minutes until roasted well, be careful not to overdo nor turn dark brown. Turn off the flame and allow it to cool. If you are using whole spices, you need to roast them from the beginning along with the coconut at step 1.
  3. Once cooled, grind all the roasted ingredients into a smooth oily paste. While grinding, the roasted coconut will release its oil as shown in the picture above, indicating that you roasted it perfectly.
For the Curry

  1. Soak cashews in warm water for 10 mins. Keep aside.

  2. Heat a pan with oil on a medium flame. Sauté the curry leaves, pearl onions, green chilies, and soaked cashews for 4-5 minutes until the onions become translucent. Add drumsticks and saute for 2 minutes.

  3. Meanwhile, squeeze the juice of the tamarind and keep aside.

  4. To the pan, add the grounded coconut paste, tamarind juice, fenugreek powder, salt, and water, bring it to a boil.

  5. Once it starts boiling, reduce the flame and let it simmer for 10 minutes or until your desired consistency is reached. Check for the seasoning of the curry and adjust salt according to your taste.

  6. Prepare the tempering by heating oil in a separate pan and splutter mustard seeds. Add curry leaves and dry red chilies.

  7. Add the tempering into the curry, close the lid and switch off the flame. Let it rest for 10 minutes before serving. Serve hot with steamed rice.
Notes
  • You can choose from a variety of vegetables for this dish; Potato, Ivy gourd, Yam, Eggplant, Okra etc.
  • For the sourness, tomatoes can also be used in addition to / instead of tamarind.
  • Coconut oil is recommended for all authentic Kerala recipes.