Drumstick and Cashew Curry
by Tarla Dalal
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.
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
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
How to proceed
For the paste
- 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
- 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 per serving
| Energy | 407 cal |
| Protein | 7.2 g |
| Carbohydrates | 10 g |
| Fiber | 2.6 g |
| Fat | 38.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 143.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 18.3 mg |
| Folic Acid | 31.3 mcg |
| Calcium | 26.8 mg |
| Iron | 2.6 mg |
| Magnesium | 118.8 mg |
| Phosphorus | 185.3 mg |
| Sodium | 12.3 mg |
| Potassium | 355.4 mg |
| Zinc | 1.9 mg |
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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.
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!