Ingredients: 4 cups cashew nuts 1 drumstick, cut into 3″ pieces 1 cup grated coconut 8-10 small onions/shallots sliced long 2 cloves garli, crushed 1 tsp red chilli powder (adjust if you like your food less spicy) 1/4 tsp turmeric powder 1/4 tsp jeera/cumin powder To temper: 2 tbsp coconut oil 1/4 tsp mustard seeds A few curry leaves Instructions:

  1. If using dried cashew nuts, soak in warm water (enough to cover it) for at least 2 hours.
  2. Place the drumsticks, half the sliced shallots, turmeric powder, chilli powder and jeera powder in a pan with 1 cup water. Cook on medium-low heat until the drumsticks turn soft (not mushy). Then add the cashew nuts and cook for another 5 mins or so. Add more water if needed.
  3. Once this gets cooked, add the coconut and garlic and cook on low heat for another 5 mins until well combined. Add salt. At this time, the aviyal should be quite dry. If not, cook longer.
  4. Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds pop, add to the aviyal, mix well and serve hot with rice and onion pulusu.