💯✅ എന്റെ പൊന്നോ ഇതിന്റെ ടേസ്റ്റ് ഒരു രക്ഷയുമില്ല 😋 Kerala style Raw Cashew Curry - Tasty Recipe /

Ingredients Split raw cashew nuts – 25 to 30 nos Grated coconut – 1 cup Shallots – 10 to 15 nos Curry leaves – 3 to 4 sprigs Coriander powder – 2 tbsp Kashmiri chilli powder – 1½ tbsp Turmeric powder – ½ tsp Tamarind – the size of a large gooseberry Salt – as required Snake gourd (diced) – 1 cup Coconut oil – 3 tbsp Water – as required Mustard seeds – ½ tsp Dried red chillies – 2 to 3 nos Garlic – 4 to 5 cloves Sugar – 1 tsp (optional) garlic - 2 cloves Cooking Method To begin, remove the outer shell of the raw cashew nuts and separate them carefully. Remove the thin inner skin, wash the cashews well, and set them aside. Dice the snake gourd into small pieces and keep aside. Peel the shallots, wash them, and slice them into halves. Heat 1 tsp coconut oil in a pan. Add the grated coconut, garlic, shallots, and curry leaves. Sauté well until the mixture turns light golden brown. Add turmeric powder, Kashmiri chilli powder, coriander powder and tamarind. Continue sautéing until the raw smell disappears completely. Turn off the flame and allow the mixture to cool slightly. Grind the roasted coconut mixture into a fine paste without adding water. In another pan, heat the remaining coconut oil. Add mustard seeds and allow them to splutter. Add dried red chillies and curry leaves, and sauté for a few seconds. Add the sliced shallots and a little salt. Sauté until they turn light brown. Add the diced snake gourd and sauté for about 2 minutes. Now add the split raw cashews and sauté for another 5 minutes. Pour in enough hot water, cover the pan, and cook until the vegetables and cashews become soft. Once cooked, add the ground coconut paste along with additional water if required. Mix well and bring it to a gentle boil. Simmer on low flame until the curry thickens and oil begins to separate on the surface. Add 1 tsp sugar if desired to enhance the flavour. Finally, add a few fresh curry leaves, switch off the flame, and keep the curry covered for about 30 minutes for the flavours to develop fully. Serve hot with rice, chapathi, dosa, or appam and enjoy the traditional taste of Kerala-style Pacha Kashuvandi Theeyal. #theeyal #rawcadhewnuttheeyal #keralastylecurry #naadancurry #recipe #malayalamrecipe #kalhana #viralrecipe #culinary