• 2  coconuts, fresh tender
  • 3 1/2 oz. raw cashew nuts, soaked  
  • 2 onions, finely chopped
  • 1 tomato, finely chopped
  • 3 tsp. canola oil
  • 1 tsp red chili powder              “LONTANO”
  • ½ tsp turmeric powder            “LONTANO”
  • 4 – 6 curry leaves
  • ¼ tsp yellow mustard seeds   “LONTANO”
  • salt to taste


  • 2 coconuts, freshly shredded
  • 2 bunches of fresh coriander leaves


  1. Put cashews in a bowl of cold water for a few hours.
  2. Drain.
  3. Shred the fresh coconut,
  4. Finely chop the onions and tomato.
  5. Heat the canola oil in a pan.
  6. After the oil is heated,
  7. Add the yellow mustard seeds and curry leaves.
  8. Put the finely chopped onion and sauté till it turns light pink.
  9. Add the chopped tomatoes, red chili powder and salt and mix well.
  10. Add the shredded coconut and the soaked and coarsely ground cashew nuts
  11. Cook on high flame for a minute.
  12. Garnish with chopped coriander leaves and coconut
  13. Serve hot.

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