A crisp, flavorful Goan dry curry featuring tender ivy gourd and crunchy cashews, tossed with fresh coconut and a hint of jaggery. A perfect side dish that brings a taste of coastal India to your table.
Prep15 min
Cook20 min
Soak20 min
Servings4
Serving size: 1 cup
255cal
5gprotein
17gcarbs
Ingredients
400 g Tendli (Trimmed and sliced lengthwise into quarters)
Aromatic Basmati rice cooked in creamy coconut milk with whole spices and a hint of sweetness from cashews and raisins. This classic Goan dish is a fragrant and flavorful side that pairs perfectly with spicy curries.
A refreshing, no-cook Goan curry made with tangy kokum and creamy coconut milk. This instant sol kadi is tempered with classic Indian spices and is perfect for cooling down on a hot day, served alongside rice and fish curry.
About Tendli Cashew Sukhem, Goan Coconut Rice and Futi Kadi
Crispy, perfectly spiced tendli cashew sukhem with aromatic Goan rice and tangy futi kadi - a vibrant, energy-giving meal!
This goan dish is perfect for dinner. With 875.97 calories and 14.15g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
(Adjust to taste)
0.75 cup Grated Coconut (Fresh or thawed frozen)
1 tbsp Jaggery (Grated or powdered)
1 tsp Salt (Adjust to taste)
0.25 cup Water (For cooking)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare Vegetables and Cashews
Place the cashews in a small bowl and cover with 1 cup of hot water. Let them soak for at least 20 minutes, then drain completely.
While the cashews soak, wash the tendli thoroughly. Trim both ends and slice each one lengthwise into four long, thin pieces.
2
Temper the Spices
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.
Immediately add the cumin seeds, asafoetida, and slit green chillies. Sauté for another 30 seconds until the spices are fragrant.
3
Cook the Tendli
Add the sliced tendli to the pan, followed by the turmeric powder and salt. Stir well to ensure the tendli is evenly coated with the spices.
Sauté for 2-3 minutes, then add 1/4 cup of water.
Cover the pan with a lid, reduce the heat to low-medium, and cook for 10-12 minutes. Stir occasionally. The tendli should be tender but still have a slight bite (tender-crisp).
4
Add Cashews and Final Flavorings
Uncover the pan and add the drained, soaked cashews, red chili powder, and grated jaggery.
Mix everything gently and continue to cook, uncovered, for 3-4 minutes, allowing the jaggery to melt and the flavors to combine.
5
Finish with Coconut and Serve
Stir in the fresh grated coconut and cook for 2 more minutes until it's well incorporated and heated through.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
Servings
4
Serving size: 1 cup
525cal
8gprotein
71gcarbs
24gfat
Ingredients
1.5 cup Basmati Rice
1 cup Coconut Milk (full-fat, for best results)
2 cup Water
2 tbsp Coconut Oil
1 pcs Onion (medium, thinly sliced)
1 tsp Ginger-Garlic Paste
2 pcs Green Chilli (slit lengthwise)
1 pcs Cinnamon Stick (1-inch piece)
4 pcs Cloves
3 pcs Green Cardamom (pods, lightly crushed)
1 pcs Star Anise
2 tbsp Cashews (whole or halved)
2 tbsp Raisins
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.
2
Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.
3
Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.
4
Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.
5
Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.
6
Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not open the lid during this time.
8
Rest and Serve: Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, and garnish with the fried cashews, raisins, and chopped coriander leaves. Serve hot.
Immediately add the asafoetida and fresh curry leaves. Be careful as the leaves will sizzle. Sauté for another 10-15 seconds until the curry leaves turn crisp and aromatic.
4
Finish and Serve
Carefully pour the hot tempering over the kokum-coconut milk mixture. You will hear a satisfying sizzle.
Stir gently to incorporate the flavors of the tempering throughout the kadi.
Garnish with freshly chopped coriander leaves.
Serve immediately at room temperature or chill for 30 minutes for a more refreshing experience. It pairs wonderfully with steamed rice and spicy Goan fish curry.
