Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry) is the nomero uno that comes to many people’s thought when it comes to a comfort meal. Today, we will tell you procedures on preparing a delicious Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry).
We hope you got insight from reading it, now let’s go back to olyaa kaajuchi bhaaji (tender cashewnuts curry) recipe. To cook olyaa kaajuchi bhaaji (tender cashewnuts curry) you need 17 ingredients and 16 steps. Here is how you do it.
Firstly, below are the ingridients that you should prepare to make Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry):
- You need 2 cups of Tender Cashewnuts (200 gm tender cashews).
- Use 1Small of Potato Cubed Optional.
- Get 1/2 cups of Finely Chopped Onions.
- Prepare 1/2 tsp of Turmeric Powder.
- Prepare 1/2 tsp of Bedgi Red Chilli Powder.
- Provide 1/2 tsp of Kashmiri Red Chilli Powder.
- Take 3/4 tsp of Garam Masala Powder.
- Take 1/2 tsp of Tamarind (seedless).
- Prepare To Taste of Salt.
- Prepare of To Be Roasted :.
- Get 1 tbsp of Oil.
- Get 1/3 cup of Sliced Onions.
- Prepare 1/2 cup of Fresh Grated Coconut.
- Prepare of For The Tempering :.
- Provide 1 1/2 tbsp of Oil.
- Get 1/2 tsp of Mustard Seeds.
- Get 1/4 tsp of Asafoetida.
After readying the ingridients, now we are ready to make our delightful Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry):
- To make Olyaa Kaaju Chi Bhaaji, soak the tender cashewnuts in sufficient clean water for about 2 hours..
- Apply some oil on your palms and peel the cashews as the peels can cause itchiness. Set aside till further use..
- For the coconut paste, heat a kadhai and add oil to it. Add the sliced onions and saute till translucent..
- Add to it the grated coconut and saute till it turns slightly brown in colour. Switch off the flame and let the mixture cool down..
- In the meantime, heat a pressure pan and add oil to it for tempering..
- Add the mustard seeds. As soon as they splutter, add the asafoetida..
- Add the chopped onions and saute till translucent..
- Add the turmeric powder and the red chilli powders and mix well..
- Add to it the peeled tender cashews and cubed potatoes and mix. Add water upto the level of the vegetable and bring to a boil..
- Close the lid and cook upto 3 whistles on high heat. Open the lid only when the pressure releases naturally..
- In the meantime grind the cooled coconut onion roasted mixture in a mixer grinder alongwith the tamarind, using sufficient water, to get a smooth paste..
- Add this to the cooked cashewnuts alongwith garam masala powder and salt to taste..
- Stir and adjust the consistency to get a medium thick gravy. Bring to a boil on high flame..
- Reduce the heat and simmer on low heat for about five to seven minutes..
- Switch off the heat and transfer the gravy to a serving bowl..
- Serve this delicious Olyaa Kaajuchi Usal with some phulkas and daal rice!.
Recipe : Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry)
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