CASHEW FRUIT SAMBHAR

Cashew fruit is fleshy and sweet  when it is fully ripe.  It has got an astringent taste in it hence most of the people do not like to eat it  fresh as some might have an itchy feeling in the throat.  Normally, most of the time, it is thrown out after removing the nut from it.

It is found in Kerala, Maharashtra and Goa during the month of March / April.  I had prepared the mor kuzhambu with it and has already posted the recipe.

Now I am sharing with you all the sambhar recipe made out of it.  It goes well with the rice, chapati, phulka, dosa, pidi kozhukkattai etc.  I have given some brief about the fruit in the  morkuzhambu which you must read before preparing the dish.

 Cashew apples and cashew nuts are excellent sources of nutrition. The cashew apple contains five times more vitamin C than an orange and contains more calcium, iron and vitamin B1 than other fruit such as citrus, avocados and bananas.

Let us look at the recipe now:

 

Ingredients:
3 nos	Cashew apple/cashew fruit
1 tsp	jaggery
1 tbsp	Sambhar powder
½ tsp	Rice flour (optional if you are using dal)
pinch	turmeric powder
	salt to taste
Pinch	asafoetida
¼ cup	Boiled tuvar/masoor or moong dal
1	Green tomato or ripe tomato
3-4	Shallots or 1 medium size onion

Tempering:
1 tsp	oil
1 tsp	mustard seeds
2 pcs	broken red chilli
few	curry leaves

Method:

Step 1

Wash and cut both the ends of the fruit and cut into long pieces or medium size  pieces as you wish. Cut the tomato also and put them in one cup of water and cook with salt and turmeric powder.  When the fruit is cooked, mix the rice flour, sambhar powder with little water and add to the boiled fruit, add jaggery  and bring to boil.  Add the mashed dal, bring to boil and switch off gas.

Step 2

Peel the shallots and cut into small pieces.  heat oil in kadai.  put the mustard seeds, when it splutters, add the curry leaves, broken chilli.  add the shallots and fry till the onion is translucent.  Add this to sambar, mix well.

How to serve:

Serve hot with rice,dosa, chapati etc.

IF YOU WANT TO MAKE ARACHUVITTA SAMBHAR USE THE FOLLOWING INGREDIENTS BY FRYING THEM IN OIL, GRIND TO PASTE AND ADD IN PLACE OF THE SAMBHAR POWDER.

Paste
3 tbsp	grated coconut
½  no	green chilli
1	Red chilli
1 tsp	Coriander seeds
¼ tsp	Methi seeds
1/4tsp	Cumin seeds
¼ tsp	Mustard seeds
Few	Curry leaves
1 tsp	oil

ENJOY THE SEASONAL DISH.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.

Note:   Instead of tomato, you can add tamarind pulp.