Soak the Cashews:

Begin by soaking the 150 gms of raw cashews in enough water to cover them for about an hour. After soaking, drain and set aside.

Prepare the Base:

In a pot or deep pan, heat some oil. Once hot, add the mustard seeds. When the seeds start to splutter, add the urad dal. Fry until the dal turns golden brown. Next, add the small onions and sauté until translucent.

Add Spices and Simmer:

To the pot, add the 2 tbsps of sambar powder and salt to taste. Mix well. Pour in some water (you can use a part of the 500 ml mentioned in the ingredients) to make a slightly thick mixture. Allow it to cook for about 15 minutes on a low to medium flame.

Add Cashews and Drumstick:

After 15 minutes, add the soaked and drained cashews and the cut drumstick pieces to the pot. Pour in the rest of the 500 ml water and add additional salt if required. Let it cook for another 15 minutes, or until the drumsticks are cooked through and soft.

Prepare Coconut Paste:

While the curry is cooking, take the 2 tbsps. of grated coconut and grind it in a blender with a little water to make a smooth paste.

Final Cooking:

Once the drumsticks and cashews are cooked, add the coconut paste to the pot. Mix well and let it simmer for an additional 5 minutes, allowing all flavours to blend together.

Serve the Murungkai Pacchee Mundri Oorpu hot with rice or as a side dish with other South Indian meals.

Note:

Adjust the amount of water, sambar powder, and salt according to your personal taste and the desired consistency of the curry.