Cashew Curry Recipe – Authentic Coconut & Kokum Flavors

Last Updated on 2 months by Neha Deshmukh

Cashew Curry Recipe – Authentic Coconut & Kokum Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a creamy, flavourful Cashew Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. This isn’t your typical cashew curry; the combination of fresh coconut, kokum, and a perfectly tempered spice blend makes it truly special. It’s surprisingly easy to make, and I promise, it’s worth the effort!

Why You’ll Love This Recipe

This cashew curry is a delightful blend of textures and tastes. The cashews are wonderfully tender, the gravy is rich and subtly sweet, and the kokum adds a lovely tang. It’s a comforting dish that’s perfect for a weeknight dinner or a special occasion. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free!

Ingredients

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

• 40-45 Fresh Cashews
• ½ cup Scraped Coconut
• 3-4 Green Chilies (slit)
• 2 teaspoon Chopped Coriander
• 2 Kokum
• ¼ teaspoon Amchur (Dry Mango Powder)
• ¼ teaspoon Cumin Powder
• 1 teaspoon Oil
• ¼ teaspoon Mustard Seeds
• ¼ teaspoon Cumin Seeds
• ½ teaspoon Turmeric Powder
• 2 pinch Asafoetida
• 4-5 Curry Leaves
• ¼ cup Milk
• Salt to taste
• Sugar to taste

Ingredient Notes

Let’s talk about a few key ingredients to ensure your curry turns out just right!

Cashews: Selecting and Preparing Fresh Cashews
Using fresh cashews makes a huge difference. They have a naturally sweeter flavour and a better texture. Soak them in water for at least 8 hours, or even overnight. This softens them beautifully for the curry. Don’t skip the peeling step after soaking – it removes the outer shell and gives the curry a smoother consistency.

Coconut: The Importance of Freshly Scraped Coconut
Freshly scraped coconut is the star here! It adds a beautiful aroma and a creamy texture that’s hard to replicate with store-bought coconut. Reserve about 2 teaspoons for garnish – it looks lovely and adds a little extra coconutty goodness.

Kokum & Amchur: Understanding the Souring Agents
Kokum and amchur are traditional Indian souring agents. Kokum has a fruity, tangy flavour, while amchur (dry mango powder) is a bit more tart. They balance the sweetness of the cashews and coconut perfectly.

Spices: Regional Variations in Spice Blends
The spice blend is fairly simple, but feel free to adjust it to your liking. Some families add a pinch of red chilli powder for extra heat. The key is to bloom the spices in oil – this releases their flavours and creates a fragrant base for the curry.

Oil: Choosing the Right Oil for Tempering
I prefer using a neutral oil like sunflower or vegetable oil for tempering the spices. You could also use coconut oil for a subtle coconut flavour, but be careful not to burn it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking your cashews in water for 8 hours. Once softened, peel them.
2. In a pan, bring 2 cups of water and ¼ cup of milk to a boil. Add the peeled cashews and simmer until they’re slightly soft – about 5-7 minutes. Drain and set aside.
3. Now, take your scraped coconut. Reserve 2 teaspoons for garnish, and grind the rest into a coarse paste with a minimal amount of water. You don’t want it too runny!
4. Heat 1 teaspoon of oil in a pan. Add ¼ teaspoon of mustard seeds and ¼ teaspoon of cumin seeds. Let them splutter and dance in the oil.
5. Add ½ teaspoon of turmeric powder, 2 pinches of asafoetida, 4-5 curry leaves, and 3-4 slit green chilies. Sauté for a few seconds until fragrant.
6. Add the boiled cashews and sauté for about 2 minutes, allowing them to absorb the flavours of the tempering.
7. Pour in the coconut paste and ½ cup of water. Bring the mixture to a boil, stirring constantly to prevent sticking.
8. Season with salt and sugar to taste. Add ¼ teaspoon of cumin powder and 2 pieces of kokum (or ¼ teaspoon of amchur if you don’t have kokum).
9. Simmer the curry until the gravy thickens to your desired consistency – about 10-15 minutes.
10. Garnish with the reserved coconut and 2 teaspoons of chopped coriander. Serve hot with roti or enjoy it as is!

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Perfect Gravy Consistency
The gravy should be thick enough to coat the back of a spoon. If it’s too thin, simmer for a few more minutes. If it’s too thick, add a splash of hot water.

How to Tell When Cashews are Properly Soaked
The cashews should be soft enough to easily pierce with a fork. If they’re still hard, soak them for a bit longer.

Tempering Techniques for Maximum Flavor
Don’t rush the tempering process! Let the spices bloom in the oil – this is where all the flavour comes from. Keep a close eye on them to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

Vegan Cashew Curry
Simply substitute the ¼ cup of milk with plant-based milk like almond or coconut milk.

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just ensure any roti you serve with it is also gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the number of green chilies to control the heat. For a milder curry, remove the seeds from the chilies. For a spicier curry, add a pinch of red chilli powder.

Festival Adaptations (e.g., Onam, Diwali)
During Onam, this curry is often served as part of the sadya (feast). For Diwali, you can add a touch of sweetness with a little jaggery.

Serving Suggestions

This cashew curry is incredibly versatile!

• It’s fantastic with roti, paratha, or even plain rice.
• My family loves it with appam, a Kerala-style pancake.
• A side of simple raita (yogurt dip) complements the flavours beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

Can I use pre-soaked cashews? What’s the adjustment to cooking time?
Yes, you can! If using pre-soaked cashews, reduce the simmering time by about 5 minutes, as they’ll be softer.

What can I substitute for Kokum/Amchur?
If you can’t find kokum, you can use amchur as a substitute, but use a little more (about ½ teaspoon). Lemon juice can also work in a pinch, but it will alter the flavour slightly.

Can this curry be made ahead of time?
Yes, you can make it a day ahead. The flavours actually develop even more overnight!

How do I adjust the sweetness in this curry?
Start with a small amount of sugar and add more to taste. Remember, the coconut also adds some natural sweetness.

What is the best type of roti to serve with this cashew curry?
Whole wheat roti or paratha are excellent choices. They have a lovely texture and complement the creamy curry perfectly.

Can I use coconut milk instead of scraped coconut?
While you can use coconut milk, it won’t have the same depth of flavour as freshly scraped coconut. If using coconut milk, use about 1 cup and reduce the amount of water accordingly.

Enjoy making this delicious cashew curry! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!