The summer holidays was the highlight of our little lives as we could roam the garden and neighbourhood at will, stopping only to eat Rangoon Cherries, raw mangoes with salt and chilli powder or drink the sweet coconut water and devour its delicious white flesh. 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. We were always hungry and looked forward to our grandmother or Ajjamma as we fondly called her to announce that it was time to eat.
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 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. This 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:
250 gms cashew nuts (or tender cashew nuts available during April/May); 1 large onion, sliced; 1/2 cup gherkins, quartered; 3 dried red chillies, broken; 1/4 cup grated coconut; ½ tsp. chilli powder; 1/4 tsp haldi ( turmeric powder); salt to taste; 1/2 tsp. mustard seeds; 3 sprigs curry leaves.
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 dried chillies and onions. Fry to a golden brown. Add the chilli powder, turmeric powder, gherkins ( carrots/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 any Indian bread. Absolutely delicious. Served at weddings, feasts and special occasions.
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