Shahala Ani Kajuche Sukke

Tender coconut and cashewnuts cooked in coconut gravy.

New Update
Main Ingredients Tender coconut fresh, Cashewnut
Cuisine Maharashtrian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Shahala Ani Kajuche Sukke

  • 1 cup Tender coconut fresh cut into 2 inch pieces by 1/4 inch slices
  • 25-30 Cashewnut soaked for 1 hour
  • 1 tablespoon Oil
  • 1/2 teaspoon Cumin seeds
  • 3-4 cloves Garlic crushed
  • 1 large Onion chopped
  • 5-6 Curry leaves
  • 2 medium Tomatoes chopped
  • 1 teaspoon Red chilli powder
  • to taste Sea salt
  • 3 tablespoons Tomato puree
  • 2 tablespoons Fresh coconut grated
  • 1/2 cup Thick coconut milk
  • a few sprigs Fresh coriander leaves chopped


  1. Heat oil in a pan, add cumin seeds, crushed garlic and chopped onion; sauté till onion is lightly browned. Add curry leaves, chopped tomatoes, turmeric powder and red chilli powder and cook for a while.
  2. Add the soaked cashew nuts and a little water. Cook for a few minutes, and stir in the sea salt and tomato purée. Mix in the tender coconut and grated coconut.
  3. Stir in the coconut milk and cook till almost dry. Add chopped coriander leaves and mix well. Serve hot.

Nutrition Info

Calories 959
Carbohydrates 52.5
Protein 14.3
Fat 76.9
Other Fiber 11.2gm