Quick and delicious cashew nut curry

I have already uploaded cashew nut curry long back in my recipes. This is a quick and more tastier version of it. Cashew nut curry is a special recipe prepared in Andhra usually with tender cashews available during summer period. But we can bring the same taste by the following procedure with dry cashew nuts available in all groceries shops.
Ingredients:
Cashew nuts splits – 200 Gms,
Onion – 2 medium, chopped fine,
Green chilli – 2, each sliced vertically into two,
Dhania powder – 1 Tablesp,
Jeera powder – 1/4Tsp,
Red chilli powder – 3/4 Tsp,
Haldi – 1/8 Tsp,
Salt,
Peeled and crushed garlic cloves – 4, ( You can add ginger garlic paste),
Chopped coriander leaves – 1/2 Tablesp,
Oil – 3 Tablesp,
Method:
1).Wash cashew once and boil them in just enough water for a minute along with a pinch of baking soda. Remove and let it soak in the same water for 1/2 hr.
2).Heat pressure cooker with oil, add onion, Green chilli, little salt and fry till onion becomes pink.
3).Add garlic, dhania powder, jeera powder, haldi, chilli powder and fry for a minute.
4).Add cashew along with water in which it is soaked. Add another 300 ml.of water along with little salt and pressure cook the curry for 6 whistles.
5).Allow the steam to escape and remove the lid. Check whether the cashews are tender or not. If not add some water and continue to pressure cook for another 2 whistles. Usually it is not necessary to do it.
6).Check gravy and if it is thick you can add 50 ml of hot water. Let it be under sim for 2 to 3 minutes. Sprinkle chopped coriander and mix well. Serve this extremely delicious curry with hot plain rice.
Tip:
During summer time we get cashew nuts from jeedi mamidi fruits ( Telugu )/ cashew apples . This fruit is edible and sweet. Cashews are enclosed in a kidney shaped shell and attached to these jeedi mamidi fruits. Removing cashew from their shells is a bit laborious process. The tender cashews are removed by cutting the shells. While cutting them our fingers usually get stained with a sticky oil like liquid from the cut ends and that causes staining. Usually those stains will disappear in a week. After all this tough preparation and process ultimately we get these very tasty tender cashew nuts.

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