Coconut Cashew Curry Recipe – Authentic South Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Coconut Cashew Curry Recipe – Authentic South Indian Gravy

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a rich, flavourful Coconut Cashew Curry. This isn’t just any curry; it’s the kind my grandmother used to make, the one that filled the house with the most amazing aroma. It’s a little bit special, a little bit comforting, and totally worth the effort. Trust me, you’ll be hooked!

Why You’ll Love This Recipe

This Coconut Cashew Curry is a true taste of South India. It’s creamy, subtly sweet from the cashews, and packed with aromatic spices. It’s a fantastic vegetarian option that’s perfect with rice, roti, or even idli and dosa. Plus, it’s surprisingly versatile – you can easily adjust the spice level to your liking. I love making a big batch on the weekend and enjoying it throughout the week!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 Onions
• 2 Tomatoes
• 2 tablespoons Ginger garlic paste
• 3 tablespoons Mint leaves
• ¼ cup Coriander leaves
• 1 tablespoon Gram flour
• 1 teaspoon Lemon juice
• 7 cups Water
• ¼ teaspoon Turmeric
• 1 teaspoon Fennel seeds powder
• 1 tablespoon Kashmiri chilli powder
• 1 teaspoon Garam masala powder
• 2-3 tablespoons Sambar powder
• ½ cup Grated coconut
• 8 Cashews
• 1 tablespoon Fried gram dal
• 3-4 tablespoons Oil
• 2 Cardamom
• 1 inch Cinnamon
• 3 Cloves
• 1 Star anise
• 1 teaspoon Stone flower (Kalpasi)
• 1 Biryani leaf
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk about a few key ingredients that really make this curry sing.

• Stone Flower (Kalpasi): This is a unique ingredient that adds a fantastic earthy, smoky flavour. It can be found in Indian grocery stores, or online. Don’t skip it if you can help it!
• Biryani Leaf: Also known as Patta, this adds a beautiful aroma. It’s different from regular curry leaves, so make sure you get the right one.
• Spice Blend: The combination of Kashmiri chilli powder (for colour and mild heat), garam masala, fennel powder, and sambar powder is what gives this curry its authentic South Indian flavour. Feel free to adjust the sambar powder to your preference – different regions use slightly different blends! I personally prefer the Karnataka style sambar powder.
• Cashews: Using good quality, slightly roasted cashews really elevates the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. Grind the coconut, cashews, and fried gram dal into a smooth paste with about ½ cup of water. Set this aside – it’s the heart of our curry!
2. In a separate small bowl, dissolve the gram flour in 3-4 tablespoons of water to create a lump-free slurry. This will help thicken the gravy later.
3. Now, heat the oil in a large pan or pot over medium heat. Add the cardamom, cinnamon, cloves, star anise, stone flower, and biryani leaf. Let them sizzle for a minute until fragrant – this is where the magic begins!
4. Add the curry leaves and sauté the onions until they turn a beautiful golden brown. Patience is key here; well-browned onions are crucial for flavour.
5. Next, add the ginger garlic paste and fry for another minute until you can really smell its aroma.
6. Time for the tomatoes! Add them to the pan along with the salt, turmeric, fennel powder, chilli powder, garam masala, and sambar powder. Cook until the tomatoes soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
7. Pour in the coconut-cashew paste, along with the mint leaves and half of the coriander leaves. Mix everything well, ensuring it’s all combined.
8. Gradually add the 7 cups of water and the gram flour slurry. Stir continuously to prevent lumps from forming. Bring the mixture to a boil.
9. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes. Then, remove the lid and continue to simmer for another 7-10 minutes, or until the gravy has thickened to your desired consistency.
10. Finally, finish with a squeeze of lemon juice and the remaining coriander leaves. Garnish with a few fresh curry leaves. And that’s it!

Expert Tips

• Don’t be afraid to adjust the spices to your liking.
• For a smoother gravy, you can strain the coconut-cashew paste before adding it to the curry.
• Using a heavy-bottomed pot will prevent the curry from sticking and burning.

Variations

• Vegan Adaptation: Swap the cashews for sunflower seeds or blanched almonds for a plant-based version.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of Kashmiri chilli powder. For more heat, add a pinch of cayenne pepper.
• Regional Variations: Sambar powder varies across South India. Experiment with different brands to find your favourite flavour profile! My friend’s mom always uses a Tamil Nadu sambar powder, and it gives the curry a slightly different, equally delicious taste.

Serving Suggestions

This Coconut Cashew Curry is amazing served with:

• Steaming hot rice (Basmati or Sona Masoori are great choices)
• Roti or naan
• Idli or dosa for a South Indian breakfast feast!
• A side of papadums for extra crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to a month.

FAQs

• What is Stone Flower and where can I find it? Stone flower (Kalpasi) is a lichen used in South Indian cooking for its unique flavour. You can find it in Indian grocery stores or online.
• Can I use pre-made cashew paste? Yes, you can, but freshly made paste will always have a better flavour and texture.
• What is the best rice to serve with this curry? Basmati or Sona Masoori rice are both excellent choices.
• How can I adjust the thickness of the gravy? If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavours will develop even more over time.