Drumstick and Cashew Curry

by Tarla Dalal

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ड्रमस्टिक एण्ड कैश्यु करी - हिन्दी में पढ़ें (Drumstick and Cashew Curry in Hindi)

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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

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Soaking Time: 30 Minutes Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 2Makes 2 servings
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Ingredients

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)

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.

Nutrient values (Abbrv) per serving

Energy	407 cal
Protein	7.2 g
Carbohydrates	10 g
Fiber	2.6 g
Fat	38.6 g
Cholesterol	0 mg
Sodium	12.3 mg

Click here to view calories for Drumstick and Cashew Curry

RECIPE SOURCE : South Indian Recipes

Reviews

AshaPrakashPurohit

on 21 Mar 21 03:59 PM

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Tarla Dalal Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

23 Mar 21 01:48 AM

Foodie #641243

on 15 May 19 06:31 PM

Fantastic recipe, I used a red chili less, but added 2 tomatoes to improve the color and enhance the taste, even my husband asked how I made it.

meera

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!

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Drumstick and Cashew Curry

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

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