Drumstick and Cashew Curry

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ड्रमस्टिक एण्ड कैश्यु करी - हिन्दी में पढ़ें 

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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.

Serve this delicious curry with rotis and rice.

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Drumstick and Cashew Curry recipe - How to make Drumstick and Cashew Curry

Soaking Time:  30 Minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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For The Paste
2 tsp coconut oil or any other refined oil
1/2 tsp cumin seeds (jeera)
1 tsp roughly chopped ginger (adrak)
1/2 tbsp roughly chopped green chillies
2 whole dry kashmiri red chillies , broken into pieces
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds
1 tbsp roughly chopped garlic (lehsun)

Other Ingredients
2 drumstick (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)
For the paste

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

How to proceed

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

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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Drumstick and Cashew Curry
 on 07 Apr 16 09:58 AM

Hi I loved this. Just made it and tasted it too, it is really good. But some questions: How did you get that green color? I fell for the color and decided to try. But the color I achieved was a peachish one, not green! Would like to upload an image but I don;t see any icon. But some changes I made: a. I boiled the cashews with the drumsticks. b. Then I added salt and the paste c. And finally the coconut milk and just only warmed it up, did not let the milk cook, as this in my opinion is not a good thing to do as the coconut milk releases the oils and we might end up taking up the levels of the saturated fats in the food. But what a brilliant recipe! Thanks to Tarlaben''s team!