Curryworld

Ingredients

Andiparippu curry

Raw Cashewnuts-200gms

Grated Coconut-1/2 of 1

Ginger -very small piece

Green chilli-1

Onion-1 small

Tomato-1/2 of 1 medium

Curry leaves-2 strings

Small onion-2

Turmeric powder-1/4tsp

Chilli Powder-1/4tsp

Coriander powder-1tsp

Coconut oil-2tbsp

Fennel seed powder- 2pinch

Small onion-1

Chopped Coconut-1tbsp

Water-2 cup

Salt-to taste

Andiparippu curry

Method

Soak cashew nuts for 1 hour in hot water …

Then wash in cold water and separate each cashew in to two portions ..

Cook this along with water and salt..

5-6 whistle is needed… When cool open the cooker and keep aside ..

In a pan heat 1 tsp of oil add chopped onion and tomato pieces..

Saute them and cook them well .. Remove from the fire and keep aside..

Now heat 1 tbsp of oil ,add grated coconut along with chilli slits,1 string of curry leaves,ginger and small onion ..

Roast till the coconut become light brown in colour ..

At this point add all the masala powders and roast in low flame stirring continuously until the raw smell goes ..

Remove from the fire and allow to cool ..

Then grind this roasted coconut along with tomato-onion to a fine paste ..

Add this ground masala to the cooked cashew nut and mix well…

Check the salt and allow to boil for 10 minutes in low flame …Or until the oil separates..

Now heat oil and roast coconut pieces and sliced small onions ,curry leaves separately . ..Pour over the curry and mix well and close the kadai for few minutes …

Serve this delicious curry with vishukatta .. U can have with rice too …

Andiparippu curry

Love

🙂

Veena