About the dish
A seasonal and much loved curry made of tender cashew nuts stewed in a very basic coconut gravy – made with very few spices. The trademark of Konkani cuisine is the red chilli lightly fried in coconut oil before being ground along with the coconut. This imparts a unique taste to the gravy. Simple, delicious and so very satisfying. Savour every drop of this curry with some freshly steamed and piping hot rice!
Bibble Sagle – Konkani Style Tender Cashew Nut Curry
Prep time: 15 mins | Cook time: 20 mins | Serves 2
- 2/3 cup (or a pack of 100) tender cashew nuts
- 3 long dry red chillies (preferably Bedgi/Byadge)
- 3/4th cup grated coconut
- 1/2 tsp fenugreek (methi) seeds
- 2 tsp coriander seeds
- a marble sized ball of tamarind
- salt to taste
- 1 teaspoon coconut oil
- 2 teaspoons coconut oil
- 1/4 teaspoon mustard
- 1 sprig of curry leaves (kadipatta)
1. Heat 2 teaspoons coconut oil in a small pan & roast the chillies, fenugreek and coriander. Remove and grind them along with the coconut and tamarind to a coarse paste of chutney-like texture. Do not grind too much or make a fine masala. Retain the masala water from the mixie.
2. Cook the tender cashew nuts in 2 cups water for about 5-8 mins or till tender. Ensure that they are not overcooked or they will break and dissolve in the curry. Drain off the water and keep the tender cashew nuts aside
3. In a separate pan add the ground masala and the water from the mixie and bring it to a boil. Add salt to taste and adjust the consistency of the gravy to medium thickness. Add the precooked cashew nuts and bring it to a boil. Turn off flame and cover the pan.
4. To season, heat coconut oil in a small pan and toss in the mustard, when they stop spluttering add the curry leaves, reduce the flame and add this seasoning to the gravy. Cover the pan immediately to retain the aroma of the seasoning.
5. Serve hot with piping hot rice.