Cooking time: 30 mins
Serves: 4 as a side dish
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
2 tbsp coconut oil
1/4 tsp mustard seeds
A few curry leaves
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.