A traditional Indian dish made with tender cashew nuts ( a speciality in Mangalore, South India), spices, and coconut, often served at weddings and special occasions.
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Soak cashew nuts overnight. Drain just before cooking and set aside.
Heat 1 tbsp coconut oil in a deep pan and add the mustard seeds. When they start to spurt, lower the heat to medium.
Add the curry leaves, followed by the onions. Fry until golden brown.
Add the chilli powder, coriander powder, jeera (cumin seed) powder and turmeric , peas, and cashew nuts. Stir fry for a minute or until all the water evaporates.
Add salt to taste. Stir in the grated coconut and mix well.
Serve hot with rice or chapatis.
You can omit the peas and increase the quantity of cashew nuts for a richer dish.
If curry leaves are unavailable, add some chopped coriander after cooking.
Can I use fresh cashew nuts instead of tender ones?
Yes, you can use regular cashew nuts if tender ones are not available. Soak the regular cashew nuts in water overnight to get a similar texture.
What can I serve with Kundapur Kashew Kernels?
This dish is best served with rice or chapatis.
Can I make this dish without coconut?
Coconut adds a distinct flavor, but you can omit it if necessary.
Is it necessary to soak the cashew nuts overnight?
Yes, it's very important to soak the cashew nuts to get the original texture of the recipe made with tender cashew nuts.
What can I use as a substitute for curry leaves?
If curry leaves are unavailable, chopped coriander can be used as a substitute.
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