1 1/2 cup fresh, tender cashew nuts or soak unsalted dried cashew nuts in water for a couple of hours,

2 medium sized onions,

4 garlic cloves,

3 green chilies,

1 tsp garam masala powder,

1/2 tsp tamarind/2 kokam,

1/4 cup fresh coconut,

Chopped cilantro for garnishing,

Salt to taste,

Sugar/jaggery (optional),

2 tsp mustard seeds,

1 tsp turmeric powder,

1/4 tsp asafetida,

2 tbsp oil.

If using fresh tender cashews, soak them in hot water so that their skins come off easily. Skinning the cashew nuts can be hassle some. The outcome is worth the efforts though.

Skin the cashew nuts and wash them thoroughly rubbing with your hands under running water.

Finely chop onions. Crush garlic cloves. Chop chilis.

Heat oil in a pan and let mustard crackle. Add turmeric and asafetida.

Add crushed garlic and chilies. Before the garlic turns brown, quickly add chopped onions and keep frying until nice and brown.

Next put in cashew nuts and mix well. Add water for desired consistency. Cover and simmer the curry until the cashews turn soft.

Remove the lid; add garam masala, tamarind/kokam, salt and jaggery. Mix well.

Lastly add fresh coconut and mix.

Garnish with cilantro/coriander. Enjoy hot cashew nuts curry with chapati/bhakri or rice.