Kundapur Kashew Kernels/ Beejada Sukka

Kundapur Kashew Kernels/ Beejada Sukka

 Summer Holiday Feast

Cashew fruit trees grew in abundance in Kundapur and the surrounding areas and the green nuts, available only during summer were a gourmet’s delight. Local women would patiently crack the green shell and extract the creamy kernel. You had to be an expert at doing this as the juice from the outer covering was acidic and could burn the skin. We would watch in fascination as the women skillfully extracted the nuts and then went around to the various houses trying to find customers for these delectable morsels. This particular recipe Kundapur Kashew Kernels/ Beejada Sukka  brings back fond memories of raids on the larder where Ajjamma hid them from us. The summer holidays were never quite complete without this delicious dish and it is a traditional recipe handed down in the family for generations…from mother to daughter. I use cashew nuts for this recipe as the kernels are not available in Kuala Lumpur.  Kundapur Kashew Kernels/ Beejada Sukka  is a great favourite with family and friends and keeps alive the spirit of cooking. Though decadent, it is truly a connoisseur’s dream.

The Recipe For Kundapur Kashew Kernels/ Beejada Sukka 

Ingredients For Kundapur Kashew Kernels/ Beejada Sukka :

250 gms cashew nuts (or tender cashew nuts available during April/May)

1 large onion, sliced

1/2 cup frozen peas ( I add peas to increase the quantity. It’s usually made with just cashew nuts)

1/4 cup grated coconut

½ tsp. chilli powder

1/2 tsp coriander powder

1/2 tsp jeera ( cumin seed powder)

1/4 tsp haldi ( turmeric powder)  salt to taste

1/2 tsp. mustard seeds

3 sprigs curry leaves.

Make the Masala Powder: 

Take a small bowl and add the chilli powder, coriander powder, jeera powder ( cumin seed powder) and haldi ( turmeric powder). Mix together and keep ready for use.

Method For Making Kundapur Kashew Kernels/ Beejada Sukka :

Soak cashew nuts overnight.  Drain just before cooking and keep aside. Heat 1 tbsp. coconut oil in a deep pan and add the mustard. When it spurts, lower heat to medium and add the curry leaves, followed by the onions. Fry to a golden brown. Add the Masala Powder, peas and cashew nuts and stir fry a minute or till all the water evaporates.  Add salt to taste.  Stir in the grated coconut and mix well. Serve hot with rice or chappathis. Absolutely delicious. Served at weddings, feasts and special occasions.

NB:  1. You can leave out the peas and increase the quantity of cashew nuts to make this a decadent experience

2.  If Curry leaves are unavailable add some chopped coriander after you finish cooking the dish and serve hot.