This is a
recipe of tender cashew nuts (see in picture). As it was, a season of cashew
nut and mom prepared Kaju curry for us; while mom was busy in preparing this
dish, I was busy in clicking pictures for my blog.
The process of cutting this tender cashew nut is a big task ;because you
end up with back colour on your hand it
remains for 2 days so while cutting
apply oil.
Ingredients
1 ½-cup Tender cashew nuts
2 ½-cup Sprouted Green gram
1 ½
Onion chopped
1
Tomato chopped
3-4 Bimbli
chopped
2sp Coconut oil (optional)
1sp Mustard
1 Onion finely chopped
Few curry leaves
Salt
to taste
Ingredients for Masala
2 cups Fresh Coconut
grated
2 tbsp Coriander
¼ sp Fenugreek
½ sp Cumin
9 Kashmiri chillies
9 Guntur red chillies
½ Onion sliced
5-6 Garlic flakes
¼ sp Turmeric
Tamarind small marble
size
Procedure
Cut tender cashew nut in two and then remove nut from husk
Keep the nut
in warm water for ½ hr. After ½ hr, peel the skin from nuts easily.
Roast
coriander seed, cumin, fenugreek, kashmiri chillies and Guntur chillies separately.
Grind all the
above roasted ingredient with fresh coconut, turmeric, tamrind, onion sliced
and garlic flakes to a smooth paste my adding water (use less water) and keeps
aside.
Cook sprouted
green gram with onion, tomato, bimbli and little water.
Once green
gram is half cooked, add tender cashew nuts and cook.
Once green
gram and cashewnut are cooked add masala mix well, add little water to the
gravy consistency. Add salt, close the led and cook.
When it
starts boiling mix well with light hand. Bring to boil properly.
Heat oil add
mustard once it crackle add garlic crushed and onion finely chopped fry onion
until it turns red add curry leaves fry for a while and add to the gravy and
serve with dosa/roti /rice.
Tender Cashewnut
Bimbli a type of green fruit (Tamarind taste)
found in south India normally called Bimbli
in Tulu language
Bimbli
