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Main Course

Cashew Tomato Curry

Cooked low and slow until the masala melds into the gravy, this tomato curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 6 servings

4 Tomato
10 Cashew
1 cup Coconut — grated
1 tsp Chilli powder
1 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Salt
1 tsp Oil
2 Onion — chopped
4 Green chilli
1 cup Water

Preparation

Step 1
Pour oil into a kadai and heat it add Onions, chilli and cashews Let it cook for 2 minutes.
Step 2
Add tomatoes also cook for another 2 minutes.set aside.
Step 3
In a small kadai put grated coconut and fry for 2 minutes.
Step 4
Add chilli powder,coriander powder and turmeric powder Let it cook for 2 minutes.
Step 5
When coconut turns brown remove from fire.
Step 6
After 5 minutes we can grind this mix with a mixer.
Step 7
Add this ground mix to cashew tomato mix and let it bubble for 5 minutes.
Step 8
Add 1 cup water and let it bubble for 2 minutes.
Step 9
When gravy becomes thick we can switch of the gas.
Step 10
Now cashew tomato curry is ready to serve.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Cashew Tomato Curry

Ingredientsfor 6 servings

4 Tomato
10 Cashew
1 cup Coconut — grated
1 tsp Chilli powder
1 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Salt
1 tsp Oil
2 Onion — chopped
4 Green chilli
1 cup Water

Preparation

Step 1
Pour oil into a kadai and heat it add Onions, chilli and cashews Let it cook for 2 minutes.
Step 2
Add tomatoes also cook for another 2 minutes.set aside.
Step 3
In a small kadai put grated coconut and fry for 2 minutes.
Step 4
Add chilli powder,coriander powder and turmeric powder Let it cook for 2 minutes.
Step 5
When coconut turns brown remove from fire.
Step 6
After 5 minutes we can grind this mix with a mixer.
Step 7
Add this ground mix to cashew tomato mix and let it bubble for 5 minutes.
Step 8
Add 1 cup water and let it bubble for 2 minutes.
Step 9
When gravy becomes thick we can switch of the gas.
Step 10
Now cashew tomato curry is ready to serve.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.