Tender Coconut Cashew nut Sukke, How to make Tender Coconut Cashew nut Sukke

A vegetarian classic dish tender coconut cashew nut sukke from region of Goa! Mostly people know Goa only for coastal and non vegetarian food but very few know there are many such vegetarian dishes from Goa which are mouth watering. Tender Coconut and Cashewnut Sukke is one of them. The two core ingredients are cashews and tender coconut. I have sliced the tender coconut in long shapes for better presentation. But you could chop them into smaller cubes.

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Tender Coconut and Cashewnut Sukke is simple, easy recipe. It’s made in lot of ways have slightly modified the recipe by adding coconut milk. We all loved the vegetable with steamed rice and chapatis. It’s yummy, healthy and a rich treat 🙂 to our stomach!

Let’s make Tender Coconut and Cashewnut Sukke

1. Firstly soak cashewnuts in hot water for 5 mins. Slice tender coconut into long thin strips Or chop them into small cubes.

2. Take a pan add coconut oil. Once oil is hot add chopped onion. Saute until it changes color and green chilies and asofoetida. Mix all nicely.

3. Now add tomato puree Or chopped tomatoes. Mix all nicely and cook for 4 mins on low heat.

4. Add ginger-garlic paste. Saute until raw smell of ginger-garlic disappears.

5. Put few chopped coriander leaves.

6. Add in chopped tender coconut along with soaked cashewnuts.

7. Give all a nice mix and add all powdered spices. Add water and cook until vegetable dries out.

8. Lastly add salt and coconut milk. Switch off the gas. Garnish with coriander leaves serve hot with chapati Or rice.

Tender Coconut and Cashewnut Sukke recipe details listed below:

Tender Coconut and Cashewnut Sukke

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

A vegetarian classic dish Tender Coconut and Cashewnut Sukke from region of Goa!

Author: [email protected]

Recipe type: meals, side starter

RecipeCuisine: Goan Cuisine, India Cuisine

Serves: 4 to 5 servings

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 2 tbsp coconut oil Or vegetable oil
• 2.5 cups of tender coconut flesh chopped into long strips Or small
• cubes
• 25 to 30 cashewnuts soaked in hot water for 5 mins
• 2 medium sized onion chopped finely
• 1 t/s turmeric powder
• 1 tbsp red chili powder
• a pinch of asofoetida (hing)
• 1 tbsp cumin seed powder
• 1 tbsp coriander seed powder
• 1 tbsp garam masala powder
• 2 to 3 green chilies vertically slit from center
• 1 cup tomato puree Or tomatoes chopped finely
• 1 tbsp ginger-garlic paste
• ½ cup water
• 1.5 tbsp fresh coconut milk Or canned coconut milk
• few chopped coriander leaves

How to make the recipe?

1. Firstly soak cashewnuts in hot water for 5 mins. Slice the tender coconut into long thin strips Or chop them into small cubes.
2. Take a pan add coconut oil. Once oil is hot add chopped onion. Saute until it changes color and green chilies and asofoetida. Mix all nicely.
3. Now add tomato puree Or chopped tomatoes. Mix all nicely and cook for 4 mins on low heat.
4. Add ginger-garlic paste. Saute until raw smell of ginger-garlic disappears.
5. Put few chopped coriander leaves.
6. Add in chopped tender coconut along with soaked cashewnuts.
7. Give all a nice mix add all powdered spices. Add water and cook until water evaporates Or the vegetable dries out.
8. Lastly add salt and coconut milk. Switch off the gas. Garnish with coriander leaves serve hot with chapati Or rice.

Notes

1. It's important to soak cashews in hot water before cooking them.
2. If you like spice add more green chilies Or red chili powder.
3. You could use canned coconut milk instead of fresh coconut milk.
4. It's important you add coconut milk towards the end else it might cuddle up.
5. If you don't like it dry then add more water Or coconut milk whatever you like.

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