Video guide to making vegan Kerala-style pacha andiparippu curry or raw cashew nut curry
Preparation time: 20 minutes
Cooking time: 25 minutes
1 cup of raw cashew nuts
½ cup of grated coconut
1 cup of shallots (chopped)
1 small onion (chopped)
3 sprigs of curry leaves
1 tsp of sweet cumin
1 small piece of cinnamon stick
2 tbsp of coconut oil
¼ cup of coconut chunks
1 tbsp of ginger (chopped)
3 green chillies (slit)
Salt as required
½ tsp of turmeric powder
1 ½ tbsp Kashmiri red chilli powder
1 ½ tbsp of coriander powder
1 tbsp of coconut oil
½ tsp mustard seeds
1 shallot (chopped)
1 sprig of curry leaves
2 dried red chillies
Cut the outer layer of the cashew through the middle into two pieces, separate the cashew from the shell, and then soak it in water for a few minutes.
Peel the softened cashews, keep aside.
Heat a pan. Dry roast the grated coconut with one tablespoon of chopped shallots and one sprig of curry leaves. Roast over a low flame, stirring continuously till the grated coconut turns light brown. Then add the sweet cumin, cinnamon stick, and sauté for a minute more.
Take the pan off the heat and set it aside to cool. Then grind the roasted coconut mixture into a fine paste.
Heat 2 tablespoons of coconut oil in a pan. Add the coconut chunks and fry them till it becomes light brown. Add a bit of salt.
Add the remaining chopped shallots, onion, and sauté for a few seconds. Next, add the chopped ginger, slit green chillies and curry leaves. Sauté them well till the shallots and onion turn translucent. Add salt to make the sautéing faster.
Add turmeric powder, red chilli powder, and coriander powder, and sauté over a low flame until the raw smell dissipates.
Add the ground coconut mixture and combine them well. Add sufficient water and mix them. Bring the flame to medium and allow the mix to boil.
Then add the raw cashew nuts and combine them well. Cover and cook them well.
Finally, heat one tablespoon of coconut oil in a pan. Splutter the mustard seeds. Add chopped shallots, dried red chillies and a few curry leaves and fry until the shallots turn golden brown. Pour it over the cashew curry. The curry is ready to be served.
Note: For dry cashew nuts, soak for 2 to 3 hours in water before using it.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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