Cashew Curry or Olya Kajuchi Curry is Traditional Maharashtrian recipe made with fresh and scrumptious cashew nuts and coconuts available plentifully in the kokan coastal belt area. Tender Cashew nuts arrive in summer, mostly in march in India. This curry is very famous in kokan.
The wet cashews just melt in your mouth and gives such an amazing taste. Tender Cashew are called OLE KAJU in marathi.
Ingredients:
- Tender cashew nuts 3 bowl
- Dry coconut 1/2 bowl
- Ginger-Garlic 2 tsp
- Chopped Onion 2 nos.
- Chopped Tomato 1 no.
- Turmeric 1/2 tsp
- Red chilly masala\ 3 tsp (as per your taste)
- Garam masala 1 tsp
- Salt as per taste
- Chopped Coriander leaves for garnishing.
Method:
- Soak cashews in warm water for 1hr or 30 minutes. hence easy to peel them. Peel and wash cashew nuts properly. Apply some oil on palms, their peels are itchy.
- Take Dry grated coconut, Ginger, Garlic and make finely paste by grinder.
- Heat oil in pot
- Add in mustard seeds and cumin seeds and let them splutter then add asafoetida.
- Add chopped onion and saute till it turn golden brown then add chopped tomato and saute them.
- Then add tender cashew, add in turmeric
- Add kokum, add red chilly masala
- Then add Paste of Dry coconut, ginger, garlic.
- Add Salt as per Taste and add homemade Garam masala, Coriander-cumin seeds paste
- Add hot water in this mixture and mix well.
- Cover and cook on medium flame for 10-15 mins or till it cooked well. Stir Occasionally, In between, check consistency of curry, Adjust consistency as per personal choice by adding some water.
- Garnish with Coriender leaves and serve
- Serve hot with Roti/Bhakari, Chapati or dal-rice. and enjoy Olya Kajuchi Curry or Wet Cashew Curry.
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Nice amruta
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