Godambi Kadalekalu or Cashew Nuts Chickpeas curry |
ಗೋಡಂಬಿ ಕಡಲೇಕಾಳು ಕರ್ರಿ |
Freshly harvested tender cashew nuts are being used along with chickpeas in this south canara (Karnataka) style curry. I learnt this recipe long ago (almost 30 years back) from a good friend of mine Shankari, when we were in Manipal and making it since then
There they make this special curry in all kinds of big functions as well as at homes too on daily basis that too when they get fresh harvest. Both cashews and chickpeas goes very well with each other resulting in a delicious, tasty curry.
Cashews are packed with heart healthy monosaturated fats and essential minerals like copper, zinc, magnesium and can be consumed regularly in moderation
This godambi Kadalekalu or cashew nuts chickpeas curry can be paired along with roti, Paratha, rotti as well as can be eaten mixed with rice, tastes heavenly both the ways
Ingredients : measuring cup used – 250 ml
- Chickpeas – 1 cup (after soaking, the volume increases highly)
- Whole/broken cashew nuts – 1 cup
- Salt – to taste
- Coriander leaves – a fistful
To roast/fry :
- Butter – 2 tsp
- Cinnamon -1&1/2 inches
- Poppy seeds – 1 tsp
- Cardamom – 3
- Cloves – 4
- Black pepper corns – 1/2 tsp
- Sesame seeds – 1 tsp
- Onion – 1/2 cup
- Tomato – 1 cup
- Curry leaves – 2 sprigs
- Coriander leaves – 1/4 cup
- green chilli – 2
- Fresh coconut – 1/2 cup
For tempering :
- Ghee – 2 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Red chilli powder, deggi mirch for colour – 3/4 tsp
- Ginger – 1 tsp
- Curry leaves – 1 sprig
PROCEDURE :
- Soak one cup of chickpeas and cashew nuts separately in enough water for 10 to 12 hours or overnight
- Rinse well the chickpeas and drain all the water and pressure cook until soft by adding sufficient fresh water, once pressure is released but still very hot, put cashew nuts and cook it further for five minutes or cover and give it one more whistle
- Now heat butter in a pan, one by one put all the ingredients listed below the heading ‘To roast/fry’ and roast until soft, remove on to a mixie jar along with a fistful of cooked chickpeas and few (3 to 4) cashews and grind into smooth paste
- Heat ghee in the pan, put mustard seeds, cumin seeds when they splutter put turmeric powder, chilli powder, ginger and curry leaves and stir
- Now add the ground paste, cooked chickpeas, cashews along with its stock and (rock) salt, combine everything while stirring well, Remove from the heat once it rapidly boils
By the way, you must try my unique curry recipe – I created it myself! Click on the dish name to check out the full recipe on my blog –
Ridge gourd curry | Heerekayi Palya |
