Cashewnut Pachadi
Ingredients
- Cashewnuts – ½ cup crush into small bits
- Yoghurt thick, good quality – 1 ½ cups, beaten well
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp
- Salt – to season
- Cumin powder – ¼ tsp
- Vegetable oil – ½ tsp
- Mustard seeds – ¼ tsp
- Curry leaves – 5 tear into small pieces
Instructions
- Beat the yoghurt well with a fork to avoid any lumps and get smooth consistency. If too thick, add a little water.
- Heat oil in a pan and crackle mustard seeds.
- Add curry leaves and crushed cashewnuts.
- Saute for a minute and add all the spices.
- Saute for another 2-3 minutes on low flame.
- Cool and add to the yoghurt.
- Refrigerate till just before serving. Also add salt just before serving.