ALMOND COCONUT GRAVY

About the dish

A seasonal and much loved curry made of tender cashew nuts stewed in a very basic coconut gravy . With the same recipe I tried with almonds which will be even more healthy , this imparts a unique taste to the gravy. Simple, delicious and so very satisfying. Savour every drop of this curry with some freshly steamed and hot rice. 

Ingredients:

• 1/2 cup almonds 
• 2 long dry red chillies 
• 3/4th cup grated coconut
• 1/2 tsp fenugreek seeds
• 2 tsp coriander seeds
• salt to taste
• 1 teaspoon coconut oil

For seasoning

• 2 teaspoons coconut oil
• 1/4 teaspoon mustard
• 1 sprig of curry leaves 

Method:

1. Heat 2 teaspoons coconut oil in a small pan & roast the chillies, fenugreek  and coriander. Remove and grind them along with the coconut to a coarse paste of chutney-like texture. Do not grind too much or make a fine masala. Retain the masala water from the mixie.

2. Cook the soaked and pealed almonds in 2 cups water for about 10 mins or till tender. Ensure that they are not overcooked or they will break and dissolve in the curry. Drain off the water and keep the tender cashew nuts aside

3. In a separate pan add the ground masala and the water from the mixie and bring it to a boil. Add salt to taste and adjust the consistency of the gravy to medium thickness. Add the precooked cashew nuts and bring it to a boil. Turn off flame and cover the pan.

4. To season, heat coconut oil in a small pan and toss in the mustard, when they stop spluttering add the curry leaves, reduce the flame and add this seasoning to the gravy. Cover the pan immediately to retain the aroma of the seasoning.

5. Serve hot with hot steaming rice.