pennews
www.pennews.net
Cashew nut Curries
Esgee's Kitchen

Cashew nut Curries

Cashew nuts are good for health and are packed with energy, vitamins, minerals and anti oxidants. Like everything else, too much is not good. These curries are delicious and are often served on special occasions.

1. Simple Kerala Cashew Curry

Prep Time: 10 minutes Cooking time: 25 minutes

Cashew nut Curries
  • 250 grams cashew nuts
  • 1 ½ tbsps coriander seeds
  • 8 red dry chilies
  • ¼ tsp cumin seeds
  • ¼ tsp pepper corns
  • ½ tsp turmeric powder
  • 1 small piece of cinnamon
  • 3 cloves
  • 2 cardamoms
  • 2-3 tbsps of veg oil [coconut preferably]
  • ¼ tsp mustard seeds
  • 2-3 small onions sliced thin
  • ½ piece ginger cut long into juliennes
  • 1 stalk curry leaves
  • Salt and a tsp of vinegar

Wash and cook the cashew nuts in water till they turn soft. Fry the coriander seeds and red chilies in a little oil. Remove from flame and add cumin and pepper. Grind them together with the other spices.

Heat oil in a pan and splutter mustard. Add sliced onion, ginger and curry leaves and sauté. To this add the ground items. Next put in the cooked nuts along with a cup of water. Add salt to taste and a little vinegar. When gravy thickens remove and serve hot.

PS. This traditional curry is excellent with any type of rice, roti, appam and dosa. You may like to dunk bread into it and enjoy!

2. Goan Cashew Curry/ Kaju Tonak

This is a delicious dish from the west coast of India.

Prep time: 15 minutes Cooking time 40 minutes

Cashew nut Curries
  • 1 cup grated coconut
  • 1 cup cashew nuts in halves
  • 1 onion chopped
  • 2 tomatoes chopped
  • 1 capsicum cut into small squares
  • 5-6 flakes garlic chopped fine
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin
  • 3-4 red chilies
  • 4 peppercorns
  • 2 cloves
  • ½ teaspoon turmeric powder
  • A small ball of tamarind- juice extracted
  • 2-3 teaspoons veg oil [coconut oil preferably]

Soak cashew nuts in hot, salt water for about half an hour. In the mean time prepare the gravy.

In a pan heat oil and fry ¾ the quantity of the onions. Fry till they turn pinkish. Add garlic and continue frying. Add coriander, chilies, pepper, cloves and cumin. Mix together and fry for another two minutes. Next put in the grated coconut and fry for a minute or so. Add turmeric powder and tamarind. Switch off the fire. Stir and allow it to cool. Grind to a fine paste.

In the same pan add oil and fry the rest of the onions and chopped tomatoes for 2-3 minutes. Next put in the capsicum and fry for approximately 10 minutes so that the vegetables are well cooked. Add the ground gravy with a little water and put in the soaked cashew nuts also. Stir and simmer the curry for 8-10 minutes adding salt. Garnish with green coriander.

Serve this with bread, rotis or rice. Jeera rice and Peas pulao are especially served with this Kaju Tonak.

3. Shahi Kaju Curry [Cuisine: Punjabi]

In this recipe cashew nuts are cooked in the onion- tomato silky, smooth gravy.

Prep time: 10 minutes Cooking time: 40 minutes

Cashew nut Curries
  • 1 cup cashew nuts
  • 2 onions chopped
  • 2 tomatoes chopped
  • 2-3 garlic flakes chopped fine
  • 1 small piece of cinnamon
  • ½ inch piece of ginger chopped
  • 1 green chili chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin-coriander powder
  • A pinch of turmeric powder
  • ½ cup milk
  • ½ cup water
  • 2 tablespoons vegetable oil
  • ½ tablespoon Kasuri Methi or Coriander leaves for garnishing

In a pan add the cashew nuts and roast for 2-3 minutes. Stir continuously to roast evenly. They will turn light brown in colour. Transfer the roasted nuts into a plate. In the same pan add oil and fry cinnamon, onions garlic, ginger and green chili. Keep sautéing till onions turn translucent. Then turn off flame and allow it to cool. In the meantime put 6-8 cashew nuts in a grinder/mixer and powder it. Add the chopped tomatoes and grind well to get a smooth gravy. Next put in the onion mixture and grind well.

Heat oil in a pan and fry the ground paste and fry till oil separates. Add all the powders-turmeric, chili and coriander mix. Fry well for about 3-4 minutes on medium flame. Add the cashew nuts into the gravy. Add water and milk and cook covered till gravy thickens. It should take around 3-4 minutes more. Switch off flame. Add crushed Kasuri methi to enhance the flavor. This is optional. Alternately garnish with coriander leaves. Add a dollop of butter to enrich the gravy.