Last
week just happened to drop in one of the Mangalore stores in the city. They
usually store and sell goodies which
are popular in the Konkan belt. This store serves buns, goli bajji, pathrode
etc. So while we were browsing through the snacks, sweets and savouries we spotted
a pack of raw cashews. I have heard about raw cashew curry from a class mate of
mine during my college years. Asked few tips from the store keeper as to how to
wash and clean those cashews. Further I checked with my friend for the recipe. She
was delighted to know that I still remember the curry after so many years. I
happened to find a recipe on the internet too. But thought of going ahead with
my friend’s recipe.
Hence the recipe follows
Ingredients
Raw cashew – 200 gm
Shallots – 1 cup (3/4 cup +1/4 cup)
Ginger – 1 inch
Grated coconut – 1 cup
Curry leaves
Turmeric powder – ½ tsp.
Coriander powder – 3 tsp.
Chilli powder – 1 tsp.
Fenugreek seeds – ¼ tsp.
Cumin seeds – ¼ tsp.
Fennel seeds – ¼ tsp.
For seasoning
Shallots
Mustard
Red chillies
Curry eaves
Method
- The raw cashews will have a brown outer skin, so soak these cashews in hot water and after sometime peel off the skin, wash it thoroughly a couple of times and keep aside.
- Now take a kadai or a thick bottom vessel, add few spoons of oil. When the oil is hot add chopped ginger, ¾ cup ofshallots and curry leaves and sauté until the shallots turns to a pale colour. Add the grated coconut and all the spices and keep stirring until the mixture turns dark brown in colour. Please be careful not to burn the mixture at this stage.
- Transfer this mixture into a grinder and once cooled grind the mixture to a fine paste adding required amount of water.
- Now take a thick bottom vessel and pour this mixture into it and add sufficient water to adjust the consistency of the gravy. Add the washed raw cashews at this stage and also add salt.
- Let it come to boil and let the cashews cook for about 15- 20 mins.
- Once done remove from the stove.
- Now take another pan and keep it on the stove and add oil, splutter mustard seeds, dried red chillies, curry leaves and ¼ cup of finely chopped shallots. Pour it over the curry and it’s done.
- This curry can be served with rice, chappathi, appams etc
Note: you could also do the seasoning first as then pour the gravy paste and cashews and cook.
