Kajuchi Usal

Fresh Cashew Nuts in Coconut

SERVES 4

Konkan is the coastal region on the western coast of India and includes the coastlines of Maharashtra, Goa and a small part of Karnataka. Konkani food is characterized by the accentuated use of coconut, cashew nut and kokum. It is also well known for producing the best mangoes and jackfruits.

Here’s a dish that’s a must in any Konkani platter—cashew nuts cooked in coconut with just a hint of sweetness and sourness. Lovely, smooth and succulent.

The fresh cashews used here are seasonal. They are plucked fresh off the fruit and used immediately. They have a sweet, slightly astringent flavour and have a very pale green colour.

INGREDIENTS

1 cup fresh cashew nuts

4 cloves garlic

3 green chillies

2 tbsp clarified butter

¼ tsp asafoetida powder

1 tsp cumin seeds

1 (medium) onion, finely chopped

¾ cup fresh coconut, finely grated

1 tsp salt or to taste

1 tsp garam masala powder

METHOD

Soak cashew nuts in warm water for 2 hours. Drain and set aside. In a blender, combine garlic, green chillies and 2 tbsp of water and blend to make a smooth paste. Set aside. Melt clarified butter in a frying pan over medium heat. Add asafoetida powder and cumin seeds. When the spices crackle, add onion and garlic–chilli paste and sauté till onion turns translucent. Mix in coconut and sauté till golden. Remove into a grinder and grind to make a smooth paste. Return the ground paste to the same pan over medium heat. Mix in cashew nuts with salt and garam masala powder. Cook for 2–3 minutes. Stir in 1½ cups of water, cover and simmer till cashew nuts are cooked. Serve hot with roti.