Kitchen Tantra

Cashew Nuts Gravy:

Mundhiri Kuzhambu. Raja-Bojana Kuzhambu. Kaju Gravy. Jidi Pappu Gravy.

Ingredients:

Cashewnuts whole - 20
Ghee 1 cup
Whole pepper 1/2 spoon
Cumin seeds 1- spoons
Curry leaves few
Turmeric powder 1/4 spoon
Pepper powder 1 spoon
Salt
Onion paste - 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Cashwnuts paste/puree 2 spoons
Almonds paste/puree 2 spoons
Pistachios nuts paste/puree 2 spoons
Coconut milk - 1 cup
Crisply fried curry leaves 1 cup.

Method:

In a deep non-stck pan, heat ghee. Fry curry leaves till crisp and set aside.

In the same ghee, fry whole cashewnuts till golden to reddish brown and set them aside too.

Now again in the same ghee, add whole pepper and cumin seeds. Let them pop and splutter well.

Then add onion paste to it. Fry till raw smell of onion leaves.

Now stir in ginger + garlic paste. Fry them real good. Maybe again till its raw smell leaves.

Further add salt, turmeric and pepper powder to this. Fry them for few more minutes....till fragrant.

Now add cashew + pista +almonds paste to this. Fry them well. Add 1 cup of water to this. Cover and cook over medium heat. Maybe till it thickens and oil shows up on sides.

Add coconut milk and allow to boil for 3 times.

Finally add fried cashewnuts to this. Cover and cook till the whole-fried nuts are soft/cooked.

Garnish with crisply fried curry leaves.

Its an extreamly rich gravy/curry dish. Its also rich in cholesterol too. So limit your intake. Serve just 1-2 spoons as a side dish. Definetely it tastes good! Try this with pooris or kashmiri pulavs.


Serve them warm along with pooris, pilaf, biriyani, pulkas, chappathi or even plain steam-cooked rice.