Pacha Kashuvandi Muriga Kaaya Theeyal
A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.
Ingredientsfor 3 servings
- 10 nos Cashew nuts
- 2 nos Drumsticks Muringa kaaya
- 6 nos Red onion
- 1/2 cup Coconut roasted brown
- 3 nos Green chillies
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- Tamarind Lemon size
- 1 tsp Mustard
- Curry leaves, a few
Preparation
Step 1
For preparing pacha kashuvandi muriga kaaya theeyal, grind coconut, green chillies, coriander powder and turmeric well.
Step 2
Cook cashew nuts, drum sticks and onion in water.
Step 3
Add salt. Add the ground paste and Stir everything together thoroughly.
Step 4
After boiling, take it off the heat. Season with mustard and curry leaves.
Step 5
Pacha kashuvandi muringa kaaya theeyal is ready.
Tip
When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.
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