Cashew Nut Curry Recipe – കശുവണ്ടി തേങ്ങാപാൽ കറി2017-03-10
- Yield : 1 bowl
- Servings : 3
- Prep Time : 60m
- Cook Time : 20m
- Ready In : 1:20 h
Cashew Nut Curry Recipe – കശുവണ്ടി തേങ്ങാപാൽ കറി
Cashew Nut Curry is a delicious Indian vegetarian recipe prepared using cashew nuts. This curry goes well with porotta, chappati. This is a very simple recipe which you can easily make at home.
Delicately sweet yet crunchy and delicious cashew nut packed with energy, antioxidants, minerals and vitamins that are essential for robust health. Cashews are high in calories. 100 g of nuts provide 553 calories. They packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting chemicals that help protect from diseases and cancers.
Cashew nuts are abundant sources of essential minerals. Manganese, potassium, copper, iron, magnesium, zinc, and selenium are especially concentrated in them. A handful of cashew nuts a day in the diet would provide enough of these minerals and may help prevent deficiency diseases.
Try out this yummy curry at your home.
- Cashew nuts - 250 gm
- Onion - 1 nos ( chopped )
- Ginger - 1 piece ( chopped )
- Green chilly - 3 nos ( chopped )
- Shallots - 5 nos ( chopped )
- Tomatoe – 1 no ( chopped )
- Red chilly powder - 1/2 tsp
- Coriander powder - 3/4 tsp
- Turmeric powder - 1/4 tsp
- Thick coconut milk - 300 ml
- Thin coconut milk - 200 ml
- Curry leaves - few
- Coconut oil - 4 tbsp
- Salt to taste
Soak the cashew nuts in a small bowl of water for 2 hours. Once softened, drain off the water and keep aside.
Chop the onion and tomatoes.
Heat 3 tbsp of coconut oil in a pressure cooker and add chopped onions, chopped green chilly and chopped ginger and fry till onion turns golden brown.
Add the chopped tomatoes into it and cook till tomatoes turn soft and pulpy.
Add salt, turmeric powder, red chilly powder, coriander powder, turmeric powder into it and fry for a minute.
Add the drained cashew nuts, salt, 200 ml of thin coconut milk and cook for around 5 whistles or till the cashew nuts becomes soft.
Open the lid and add 300 ml of thick coconut milk and cook for 3 minutes. Switch off the flame.
In a pan heat coconut oil and add chopped shallots and curry leaves. Saute well till it becomes golden in color. Add this to hot cashew nut curry and combine well.
Switch off the flame.
Tasty Cashew Nut Curry is ready.
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