Cashew Recipes: Konkani Classics First, Then a Few Favourites

Olya Kaju Chi Amti (Malvani Cashew Curry)

For the dal base: ½ cup toor dal, ½ cup masoor dal, ½ tsp turmeric, salt, 1 cup water.
For the coconut paste: ¼ cup grated coconut, 1 tsp cumin seeds, 1 dry red chilli, 6 garlic cloves, 1 tsp jaggery.
Tempering: 1 tbsp ghee, ½ tsp mustard seeds, ½ tsp cumin seeds, ½ tsp asafoetida, 2 dry red chillies.
Cashews: ¼ cup Berdekar's cashews (soaked/boiled per the tip above).

1. Pressure cook the dals with turmeric, salt and water for 3–4 whistles. Let the pressure release naturally.
2. Dry roast the coconut, cumin, red chilli and garlic until the coconut turns light brown. Cool and grind into a coarse paste.
3. Soak or boil the cashews as noted above, then drain.
4. Heat ghee in a kadai. Add mustard and cumin seeds; let them splutter. Add the dry red chillies, asafoetida and cashews; sauté for 2 minutes.
5. Add the coconut paste, mix well, then stir in the cooked dal. Bring to a single boil and adjust water for consistency. Serve hot with rice.

Konkani Cashew Bhaji (Oly Kajuchi Bhaji)

Ingredients: 250g Berdekar's cashews, 2 tbsp oil, 2 medium onions (sliced), 3–4 garlic cloves, ½" ginger, 2 tbsp fresh coconut, 1 tbsp Malvani masala, 1½ cups water, salt to taste, coriander leaves.

1. Soak the dried cashews in hot water for 20–30 minutes until slightly softened.
2. Heat 1 tsp oil, fry the sliced onions 3–4 minutes until golden. Add garlic and ginger, cook 5–6 minutes more.
3. Add the fresh coconut and fry 3–4 minutes until evenly golden. Cool slightly and blend into a coarse paste.
4. Heat the remaining oil, add Malvani masala and fry for a minute. Add the softened cashews, mix, pour in ½ cup water, cover and cook 7–8 minutes.
5. Add the blended masala paste, fry 2 minutes, then add 1 cup hot water and salt. Cover and cook another 7–8 minutes. Garnish with coriander.

Serve with bhakri, ghavane, or plain rice.

Kaju Katli

Ingredients: 1 cup (160g) Berdekar's cashews, ½ cup (100g) sugar, 5 tbsp water, 1 tbsp ghee (optional), a few strands of saffron or rose water (optional).

1. Grind the cashews to a smooth powder in short pulses — don't over-grind, or the natural oils will turn it into a paste.
2. Combine sugar and water in a heavy-bottomed pan on low heat. Once the sugar fully dissolves, add the cashew powder.
3. Stir continuously for 7–9 minutes until the mixture comes together into a dough that pulls away from the sides of the pan.
4. Turn the dough out onto a work surface. Once cool enough to handle, knead in the ghee and saffron/rose water.
5. Roll to about 3–5mm thickness between sheets of parchment. Cool completely, then cut into diamonds or squares.

Stores well in an airtight container for up to two weeks at room temperature.

Masala Roasted Cashews (Snack)

Ingredients: 1 cup Berdekar's cashews, ¾ tsp oil, ⅛ tsp salt, ⅛ tsp red chilli powder, ⅛ tsp garlic powder, a pinch each of dried ginger, black pepper, and chaat masala.

1. Stovetop: Roast the cashews in a heavy pan on medium heat, stirring constantly, for 5–6 minutes until crunchy. Turn off the heat.
2. Mix the oil and all the spices in a small bowl, then pour over the hot cashews and toss to coat evenly.
3. Oven option: Spread on a tray and roast at 170°C for 13 minutes, stirring once at the 8-minute mark, then toss with the spice-oil mix.

Store in an airtight jar; keeps well for up to 2 months unseasoned, less once spiced and oiled.