Tender Cashew Upkari is a delicacy and is served traditionally at all the functions of the Konkani community. Since it is seasonal, Tender Cashew is also dried along with the peel and stored to be used as and when required.
250 gms Tender Cashew
2 tbsps Coconut oil
1tsp mustard seeds
1/2 tsp Hing/Asafoetida
4 dried Red chillies
3 tbsps grated coconut
Soak the tender Cashew in enough water for four to five hours. Peel them. Wash well and cook them with salt in an open pot till they are ninety percent done. Heat oil in a pan. Add the mustard and after it splutters drop in the Hing and broken Red chilly bits. Toss. Add the Cashew along with the water in which it is cooked. Cover and cook till done. Garnish with grated coconut. Mix well and serve hot with Poori or Dal Rice.
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