Recently my daughter brought some cashew nuts from Goa. These cashew nuts were required to be peeled before use. It took almost three hours to peel half kg of cashew nuts. Though cashew is costly, we can prepare some dishes on special occasions or for special guests.
Here I have prepared Kaju (Cashew Nut) Curry/Munthiri Paruppu Masala Kuzhambu. This curry is very rich in taste and suits well with Chappati and Naan. The creamy texture in this curry is different from other curries. With very few ingredients this dish can prepared and relished at home.
Cashew nut is known as kaju in Hindi and as munthiri paruppu in Tamil.
Here are the photographs of cashew nuts before and after peeling.
- Cashew nuts – one cup
- Garlic chopped – one teaspoon
- Ginger chopped – half teaspoon
- Green chilli – 2 no (chopped)
- Onion chopped – half cup
- Tomato chopped – half cup
- Salt – as per taste
- Butter/cooking oil – 2 tablespoon
- To grind
- Cinnamon – 3 to 4 small pieces
- Cloves – 4 no
- Cardamom – 2 no
- Bay leaves – 2 no
- Grind the ingredients given for grinding to a smooth fine paste.
- Heat a heavy bottom pan with oil and do the seasoning; then add chopped onion, green chillies and salt; stir for few seconds.
- Add chopped ginger and garlic; when all these turn to golden colour, add chopped tomato and fry.
- When the tomato is soft, add cashew nuts and stir frequently in low flame for 5 minutes.
- Now add the ground paste; cook in low flame by stirring in between till the paste is well roasted (this can be easily felt by the nice aroma coming out) and turns into golden brown in colour.
- Now add three cups of water (or as per your need to adjust the consistency); mix well and boil in low flame for 5 more minutes.
- Now cashew curry is ready; garnish with coriander leaves and serve hot.
- Suits well with chappati/naan.
- I enjoyed it with plain dosa.
View an interesting video clip from YouTube: The Story of the Cashew