Kaju Usal

Cuisines

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Recipe

Ingredients

1 cup	cashew nuts
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
10	curry leaves
2 medium	onions, finely chopped
1 teaspoon	ginger-garlic paste
2 medium	tomatoes, chopped
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 tablespoon	Malvani masala
1 cup	coconut milk
1 cup	water
1	salt to taste
2 tablespoons	coriander leaves, 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.