Cashewnut theeyal

1. Dry roast coconut in a non stick pan till they turn golden brown. Remove from fire and immediately add chilli,corinader and turmeric powders.Mix well and let them cool.
Grind coconut mixture into fine and smooth paste adding enough water.

2. Heat oil in a pan and splutter mustard seeds.Add sliced shallots.green chillies and curry leaves.Saute well till shallots turn light brown.
Then add grinded paste.,mix well.Add 1/4 cup water,cover and let it boil.

3. Then add tamarind juice and soaked cashew nuts to the gravy.Sprinkle enough salt.Cover and cook in medium flame till oil starts appearing on the top

4. Serve with rice