How to make Bibbya Upkari -
Piquant tender cashewnuts, the taste is differently delicious.
This recipe is from the book Konkan Cookbook.
Main Ingredients : Cashewnuts (काजू), Oil (ऑइल)
Cuisine : Karnataka
Course : Main Course Vegetarian
For more recipes related to Bibbya Upkari checkout Kaju Matar Masala, VEGAN CURD RICE- SK Khazana, Kaju Ussal - SK Khazana. You can also find more Main Course Vegetarian recipes like Shaam Savera - SK Khazana Ghati Paneer Water chestnut and Mushroom Stir Fry Paneer Jhalfraezi
Bibbya Upkari Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bibbya Upkari Recipe
Cashewnuts 400 grams
Oil 1 tablespoon
Mustard seeds 1/2 teaspoon
Curry leaves 10
Dried red chillies broken 2-3
Salt to taste
Jaggery (gur) grated 1 teaspoon
Scraped coconut 1/2 cup
Method
Step 1
Soak the cashewnuts in three cups of hot water for fifteen minutes. Peel them. Heat the oil in a non stick pan and add mustard seeds. When they splutter, add the curry leaves and broken red chillies.
Step 2
Add the peeled cashewnuts, salt and jaggery. Stir, add half a cup of water, cover and cook till the nuts are tender and dry. Garnish with coconut and serve hot.
Nutrition Info
Calories : 2799 Kcal
Carbohydrates : 101.8 gm
Protein : 87.9 gm
Fat : 226.6 gm
Other : 0
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