Monday, January 13, 2014

Malvani Kaju Curry

In December we travelled to Malvan, a region in the Sindhudurg district of coastal Maharashtra or as it is locally known, the Kokan.

I need to be writing a lot on Swachchanda God promise, I will this week!

When you travel in the coastal region of Maharahstra you see the abundance of Cashews. The season for fresh Cashews is in summer but we get dried and toasted ones all over Malvan through the year. I source mine from Mhapan a village in Malvan and now you can buy from AnnaParabrahma's Eshop.

This curry tastes awesome with fresh cashews but don't worry even the dried ones work nicely for this curry. 

Malvani curries require a little bit of roasting, frying and grinding and some smart prep. So if you are in a rush divide the activity over time. If you are in the weekend mood of cooking leisurely then you bet this is a therapeutic recipe both for the mind and soul!

Lets get prepping.


1/2 cup soaked cashews or fresh
2 onions sliced
2 red chilies
2 teaspoons oil
salt to taste
chopped cilantro 

For the masala
2 onions sliced
1/2 fresh grated coconut 
4 red chilies
2 tablespoons oil
1/2 teaspoon Malvani masala or Garam Masala

Start of in the morning by soaking half cup of cashews in hot water. Let them rest over atleast 2 hours while you soak in the bath tub.

Once you are done with your bath and breakfast get the masala roasted.

Heat oil in a nonstick pan. Add the sliced onions and fry till pink. Then add the fresh grated coconut and roast till reddish. Throw in the red chilies. Fry till coated with oil.

Let the masala cool completely. Add the Malvani Masala or if you do not have it use regular garam masala.

Now grind to a paste with some texture. This masala can be made in advance and stored in an airtight container in the fridge for 3-4 days or freezer for a month.

When you are ready to make the curry, start by heating oil. Drop in the red chilies for tadka. Fry the onions till translucent. Add the ground masala followed by the soaked cashews. Top up with water, the consistency has to be thickish. Salt the curry as per taste. Boil till the masala is bubbling. Throw in the chopped cilantro in the hot curry so that it wilts in the curry and enhances the flavors.

Enjoy the delicious curry mixed with hot rice or dip your roti in it. Delicious!

Need Cashews? Order right here!

Note: This was the first post mentioning the AnnaParabrahma's Eshop. Though I launched with only Koli masala and a little later added Malvani Masala.


  1. Have you tried the oley cashews dried? They are not available as easily as regular dried cashews, but provide a lovely substitute for making kajuchi usal. It does take time to peel each one, but not as much as dalimbya! I have a stash of them, and will try them out Malvani style.

    1. Oley Cashews are in season only in summer. I get mine from the Dadar plaza guy when they are available. This Oley kaju and tondli usal is very popular in konkani cuisine. Here is the post by friend wrote for me

  2. Malvani Kaju Curry is the most famous Kaju Curry in konkani cuisine. You shoud test once at Hotels in Malvan.

  3. Now i know a recipe to make with the Malavani spice powder you send me. Thankyou so much .


Thank You for taking the time to leave your thoughts here.

Popular Posts

On Trail