Tender cashew mezhukkupuratti

Cashews have a lower fat content than most other nuts.  Approximately 82% of their fat is unsaturated fatty acids, and about 66% of this unsaturated fatty acid content is heart-healthy monounsaturated fats, similar to those found in olive oil. Nuts' high antioxidant content helps explain results seen in the Iowa Women's Health Study in which risk of death from cardiovascular and coronary heart diseases showed strong and consistent reductions with increasing nut/peanut butter consumption. 

Raw cashews provide beneficial iron, zinc and copper. Zinc activates hundreds of proteins within your body, including proteins needed for healthy cell growth and a robust immune system. The copper in raw cashews helps your body process iron, aids in the production of energy and strengthens your blood vessels. 

Raw cashews also offer health benefits from manganese. Manganese supports your metabolism -- it helps you process cholesterol, proteins and fats, and helps you make proteins needed for wound healing.

Ingredients:

Tender cashew nuts (available only during the season)     - 2 cups.

Put cashews in salted boiling water; let it simmer till the cashews are cooked. (Alternately, you can microwave the cashews in salted water for 5 minutes.)

Drain, pour cold water over the cashews, drain water again and skin the cashews. 

Oil       - 1 tbsp

Mustard          - ½ tsp

Finely cut onion         -1 tbsp

Finely cut ginger        - ½ tsp

Green chilli     - 1 small cut fine

Curry leaves   - 1 sprig

Salt to taste

Coconut scrapings    - 1 tbsp

Method:

Heat oil in a pan, add mustard. When they splutter, add the finely cut onion, ginger, green chilli and the curry leaves. When the onion becomes transparent, add the cashews, salt and coconut scrapings. Stir well and remove from fire.

It is a good snack, can also be served with rice or roti as a side dish.