Sunday, April 26, 2015

Cashew Masala

Cashew masala is one of my favorite summer time curry. This is usually made with fresh raw cashew, since I can't get fresh raw cashew here this is the alternate method I use to get the same taste here in US
Raw Cashewnut (Split)-1 cup
Green Chilli-2
Turmeric powder-1/4  tsp
Chilli  powder-1/4 tsp
Corriender powder-1/2 tsp
Curry leaves-few
Coconut oil- 2 to 3 tbs
Coconut milk ( thick cream)-1/2 cup
Salt to taste
Pressure cook  cashewnut with the first 4 ingredients along with 2 cups water, a sprig of curry leaves and salt. Open the the cooker once pressure is released. Now remove the lid and cook till the gravy thickens. Add the coconut milk and cook till the gravy comes to a boil. We love the gravy to be thick so I let it thicken a bit more by letting it come to a rolling boil.  Mean while in a non stick pan fry the sliced shallots and remaining curry leaves with the coconut oil. Once the shallots are brown add this  along with the oil to the cashew masala and mix thoroughly. The Cashew masala can be had with rice, Chapathi, Appam or even with some bread.

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