Drumstick And Cashew Curry

by Tarla Dalal

Added to 3 cookbooks
This recipe has been viewed 3675 times

Cashews being abundant in regions across the west coast of india, it is usually used to complement vegetables in various curries. They are commonly combines with drumstick, long beans etc. A horde of spices is usually used to balance the blandness of cashews.

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Soaking Time: 30 Minutes
Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

For The Paste (makes Approx. 2 Tbsp)
2 tsp coconut oil or any other refined oil
1/2 tsp cumin seeds (jeera)
25 mm (1") piece ginger , roughly chopped
2 small green chillies , roughly chopped
2 whole dry kashmiri red chillies ,broken into pieces
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds
5 to 6 cloves garlic

Other Ingredients
1 drumstick drumsticks (saijan ki phalli / saragavo) , cut into 100 mm(4") pieces.
1/2 cup broken cashewnuts (kaju)
1/2 cup thick coconut milk
salt to taste
1 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)

Method
For the paste

Heat the oil in a kadhai, add all the ingredients and sauté on a medium flame for 2 to 3 minutes. Keep aside.
When cool blend in a mixer to a smooth paste, adding little water if required.

How to proceed

Boil a vesselful of water, add the drumstick pieces and cook on a medium flame till they turn soft. Drain and keep aside.
Soak the cashewnuts in ¾ cup of water for half an hour and drain.
Combine the cashewnuts and coconut milk in a deep pan and simmer for 5 to 7 minutes or till the cashewnuts turn soft.
Add the drumstick pieces, prepared paste and salt, mix well and cook for 7 to 8 minutes. Keep aside.
For the tempering, heat the oil in a small pan and add the mustard seeds.
When they crackle, pour the tempering over the curry. Serve hot.

RECIPE SOURCE : South Indian Recipes