Ingredients (Serves 5)
1. Drumstick / muringakka (fresh / frozen), cut into 1.5 – 2 inch pieces and split – 1.5 cups
Raw cashews – 1 cup
Thin coconut milk – 1.5 – 2 cups
Turmeric powder – 1/8 tsp
Salt –To taste
2. Coconut oil – 1 – 1.5 tbsp
3. Shallots – 10 – 15 (you can use big onion instead)
Onion – 1/2 cup, thinly sliced and chopped
Curry leaves – 1 sprig
Crushed red chilies – 3/4 tsp
Salt – As required
Method
1. Combine ingredients numbered 1 in a cheenachatti. Cook covered over medium-high or medium heat for about 15 – 20 minutes, stirring in between, until the moisture is almost evaporated and the drumstick pieces are soft and done . Switch off.
2. Heat 1.5 tbsp coconut oil and saute shallots, onion, curry leaves and little salt until light golden. Add crushed red chilies and continue to saute for a minute. Add cooked drumstick and cashews. Mix well. Cook for a minute or two and switch off. Serve with rice and other side-dishes.
Recipe Courtesy- Adapted from here
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