Kaju Usal

Cuisines

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Recipe

Ingredients

	1 cup	Cashew , nuts
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	10	Curry Leaf
	2 medium	Onion , finely chopped
	1 teaspoon	Ginger-garlic paste
	2 medium	Tomato , chopped
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 tablespoon	Malvani masala
	1 cup	Coconut Milk , thick
	1 cup	Water
	1	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Soak the cashew nuts in warm water for 15 minutes, then drain and set aside.
2. 2 Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
3. 3 Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
4. 4 Add the chopped onions and sauté until they turn golden brown.
5. 5 Stir in the ginger-garlic paste and cook until the raw smell disappears.
6. 6 Add the chopped tomatoes and cook until they become soft and mushy.
7. 7 Mix in the red chili powder, turmeric powder, and Malvani masala. Cook for 2 minutes.
8. 8 Add the soaked cashew nuts and stir well to coat them with the spices.
9. 9 Pour in the coconut milk and water. Bring the mixture to a boil.
10. 10 Reduce the heat and let it simmer for 10-15 minutes, or until the cashews are cooked through.
11. 11 Season with salt to taste.
12. 12 Garnish with chopped coriander leaves before serving.