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| Main ingredients | Cashewnuts, Semolina, Cumin seeds, Green chillies, Fresh coriander leaves, Crushed black peppercorns, Curry leaves, Yogurt, Ghee, Mustard seeds, Jackfruit leaves |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 25-30 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 8-10 Pro V Select Whole Natural Cashews (kaju)
- 4-5 Pro V Select Whole Natural Cashews, halved
- 1½ cups semolina (rawa)
- 1 teaspoon cumin seeds
- 2 green chillies, chopped
- 2-3 tablespoons chopped fresh coriander leaves
- Salt to taste
- Crushed black peppercorns to taste
- 10-15 curry leaves, roughly shredded
- 1 cup yogurt
- 4 tablespoons ghee
- 1 teaspoon mustard seeds
- Jackfruit leaves
- Tomato coconut chutney for serving
Method
- Take semolina in a bowl, add cumin seeds, green chillies, coriander leaves, salt, crushed peppercorns, curry leaves, yogurt and 2 cups water and mix well.
- Roughly chop Pro V Select Whole Natural Cashews.
- Heat 2 tablespoons ghee in a small pan, add mustard seeds and once they start to splutter, add chopped cashewnuts and saute till golden brown.
- Add this tempering to the semolina mixture and mix well. Set aside for 10-15 minutes.
- Heat remaining ghee in a small pan. Add halved cashews and saute till golden brown.
- Heat sufficient water in the base half steamer.
- Pour the prepared batter in jackfruit leaves cups and place one cashew half in each cup. Place the cups in the steamer and steam for 10-15 minutes.
- Remove the leaves cups from the steamer, arrange them on a serving plate and serve hot with tomato-coconut chutney.
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