Tender Coconut And Cashewnut Sukke

Ingredients 

• 1 sliced cup tender coconut flesh 
• 25-30 cashewnuts, soaked for an hour
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 3-4 garlic cloves, crushed
• 1 large onion, chopped
• 5-6 curry leaves
• 2 medium tomatoes, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Sea salt to taste
• 3 tablespoons tomato puree
• 2 tablespoons scraped fresh coconut 
• 1/2 cup thick coconut milk
• 2 tablespoons chopped fresh coriander leaves 

Method

1. Heat oil in a pan and add cumin seeds, garlic and onions and sauté. Add curry leaves and stir.
2. Add tomatoes, turmeric powder, red chilli powder and cook for a while. Add cashewnuts and a little water.
3. Cook for a while, then add sea salt, tomato puree and mix. Add tender coconut slices and scraped coconut and stir.
4. Add coconut milk and cook till almost dry. Add coriander leaves and mix well. Serve hot.