Tender Coconut And Cashewnut Sukke

Tender coconut and cashewnuts in mildly spiced thick coconut milk This recipe has featured on the show Khanakhazana.

New Update
Main Ingredients Tender coconut flesh, Cashewnuts
Cuisine Konkani
Course Main Course Vegetarian
Prep Time 1.30-2 hour
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Tender Coconut And Cashewnut Sukke

  • 1 cup Tender coconut flesh sliced
  • 25-30 Cashewnuts soaked for an 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
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • to taste Sea salt
  • 3 tablespoons Tomato puree
  • 2 tablespoons Coconut scraped
  • 1/2 cup Thick coconut milk
  • 2 tablespoons Fresh coriander leaves chopped


  1. Heat oil in a pan and add cumin seeds, garlic and onions and sauté. Add curry leaves and stir.
  2. Add tomatoes, turmeric powder, red chilli powder and cook for a while. Add cashewnuts and a little water.
  3. Cook for a while, then add sea salt, tomato puree and mix. Add tender coconut slices and scraped coconut and stir.
  4. Add coconut milk and cook till almost dry. Add coriander leaves and mix well. Serve hot.