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You are here: Home / Dry Vegetarian Side Dishes / Pacha Andi Aviyal Recipe | Raw Cashewnuts Avial Kerala-Style Recipe

Pacha Andi Aviyal Recipe | Raw Cashewnuts Avial Kerala-Style Recipe

December 1, 2015 27 Comments

Aviyal is a very popular dish prepared in Kerala especially during the Onam festival. I have shared the authentic Kerala aviyal recipe already, a dish that’s known to have originated while trying to use up leftover vegetables that won’t suffice to make a dish of their own. Most food created in this manner are a personal favourite of mine, I feel, and avial is no exception. This cashew nut avial, however, is definitely not one born out of leftovers. Raw cashew nuts are expensive and treated with utmost care at home, and this dish is definitely a special one, not that shows up often on our dining table. 
Pacha andi, or raw cashewnuts are not easily available and from what I know, are seasonal, in addition to being quite expensive. We have a man who delivers this to all our relatives’ houses in Kerala, he has a thick moustache and a gruff voice. Last time I asked amma, she said he is getting old and obviously his son doesn’t want to get into the “family business”. When I was a kid, raw cashew nuts used to be 200 rupees for one kilo. Now they are more than double the price. 
They are quite nice to eat as is, crunchy and fresh. When cooked, they turn a bit mushy and pasty (in a good way).
The only thing we ever make with raw cashew nuts is this aviyal. The recipe is exactly same as amma’s Chakkakkuru Aviyal Recipe. The two changes you need to make are, since the cashew nuts cook quicker, you may only need about 5 mins boiling time. Also, add an extra 1/2 tsp red chilli powder since these are slightly sweet.
Oh and also, if you are unable to get your hands on some raw cashew nuts, soak some dried ones in water for at least 2 hours and follow the same recipe 🙂

Cashew Nut Aviyal Recipe

Cooking time: 30 mins
Serves: 4 as a side dish

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. 

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By nags Filed Under: Dry Vegetarian Side Dishes, Kerala Recipes, Uncategorized

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Reader Interactions

Comments

  1. nina

    April 1, 2010 at 1:07 pm

    wow! didn't even know cashewnuts could be raw!! aviyal sounds fabulous – will try and beseech friends in cochin to send me raw kajus – dying to try it out!

    btw thanks for your comments on my post…

    Reply
  2. SJ

    April 1, 2010 at 1:07 pm

    like what is the calorie count for this dish 😛

    Reply
  3. my kitchen

    April 1, 2010 at 1:07 pm

    Never heard about this before,Taste must be good.Want to try

    Reply
  4. my kitchen

    January 11, 2010 at 4:23 pm

    Never heard about this before,Taste must be good.Want to try

    Reply
  5. Soma

    January 9, 2010 at 4:35 pm

    Never had the luxury of seeing raw cashews sold. This is such a different kind a recipe.

    Reply
  6. Nags

    January 8, 2010 at 2:52 am

    Delhibelle – We can still do the soaking of the dry cashews business here in SG. This is not always available in Kerala either. There's a season and stuff 🙁

    Jayashree – I know what you mean! I used to do that with cousins in Mavelikara, as a kid.

    Reply
  7. Jayashree

    January 7, 2010 at 4:59 pm

    This post brought back so many memories, Nags. We had a cashew tree at home and used to roast the kernels directly over a flame and then eat the roasted nuts.

    Reply
  8. delhibelle

    January 7, 2010 at 3:25 pm

    must you post such tempting dishes for which we can't ingredients in Singapore lah..

    Reply
  9. DEESHA

    January 7, 2010 at 2:55 pm

    I love anything that has cashews in it. looks excellent. Its been ages since I cooked anything for the blog. I too somehow don't seem to be in the groove

    Reply
  10. ?

    January 7, 2010 at 1:19 pm

    Huge wave of nostalgia…. now to find some raw cashews! 🙂

    Reply
  11. meeso

    January 6, 2010 at 9:48 pm

    This is perfect for anyone who loves cashews!

    Reply
  12. Apoorva

    January 6, 2010 at 8:10 pm

    flooded with childhood memories of eating raw cashewnut curry. It is one of my favorite.Even now I soak the cashew and cook the curry.

    Reply
  13. Asha

    January 6, 2010 at 7:25 pm

    Mmmm..!!! Sounds and looks delicious. Not eaten raw Cashews in many years.

    Happy 2010.

    Reply
  14. Mriganayani

    January 6, 2010 at 5:58 pm

    This looks totally awesome – I love cashews but never had it in this form. I want to make this now and eat.

    Reply
  15. Seena

    January 6, 2010 at 5:29 pm

    have heard a lot about this.. 🙂

    Reply
  16. Mangala Bhat

    January 6, 2010 at 4:41 pm

    WOW! totally new recipe to me ! looks soo good! Thanks for sharing!

    Reply
  17. Home Cooked Oriya Food

    January 6, 2010 at 11:50 am

    wow thats an yummy dish… I haven't eaten raw cashews since I was a kid. I had an Uncle who owned a cashew farm, I think he sold it off ages ago…

    Reply
  18. Saee Koranne-Khandekar

    January 6, 2010 at 11:03 am

    Oooh, I love raw cashews! Have been craving them this past week, too! At my mum's, we make a simple story fry–in a little ghee, add green chilies and cumin seeds with a pinch of asafetoda and turmeric. Saute the cashews in this. Season with salt and add loads of fresh coconut and coriander. Eat piping hot!

    Reply
  19. Prathibha

    January 6, 2010 at 11:01 am

    Looks completely new to me..lovely cashew curry..

    Reply
  20. Anonymous

    January 6, 2010 at 9:39 am

    Hi Naga, I never had this, though we make the chakkakkuru aviyal very often at home. I remember eating the cashew fruit and the cashew nuts being roasted and the cashews taken out etc, but never raw cashew…I have to ask my mom about this:-) Nice pictures, hope there are more to come from the holiday folder..shreya

    Reply
  21. SJ

    January 6, 2010 at 9:06 am

    like what is the calorie count for this dish 😛

    Reply
  22. Priya

    January 6, 2010 at 8:47 am

    Its has been ages i had those raw cashewnuts, aviyal looks tremendous.feel like inviting myself to ur place..Delicious dish!!

    Reply
  23. nina

    January 6, 2010 at 7:58 am

    wow! didn't even know cashewnuts could be raw!! aviyal sounds fabulous – will try and beseech friends in cochin to send me raw kajus – dying to try it out!

    btw thanks for your comments on my post…

    Reply
  24. Hb

    January 6, 2010 at 7:20 am

    Nice, I am seeing them for the first time :O

    Reply
  25. Tina

    January 6, 2010 at 1:02 pm

    Never tried avial with raw cashews…Looks rich and mouthwatering….

    Reply
  26. Nags

    January 6, 2010 at 9:06 am

    Pfft!

    Reply
  27. RAKS KITCHEN

    January 6, 2010 at 8:00 am

    The looks resemble mushrooms 🙂 Never heard about raw cashews! Thanks for sharing the picture!

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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