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Thick cashew gravy with lots of masala
Published On: 10 Dec 2005
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
for more details, click the name of the ingredient
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Bengali: Laban / Noone
Soak the cashew nuts in water for 15 mins.
Boil it for 5 - 8 mins.
Drain off the water and keep it aside.
Microwave the chopped onions for 4 mins and grind half of it into a paste and keep it aside.
Heat oil in a pan or a kadai.
Fry the green chillies and remaining onions, until the onions turn brown.
Add ginger-garlic paste and the ground onion and saute for 4 mins.
Add tomato puree followed by all the powders and stir for 3 mins.
Add cashew nuts and water.
Cook it for 5 mins.
Add salt to taste.
Add cream to make a thick gravy.
Add the coriander leaves and mix well.
:- Serve with chappathis.
very nice...,thank u
It was really yummy! keep posting recipes like this....
whaaa what a beutifull curry. looking forward for next gathering to make this exiting curry for my friends
Kollam.. but not at all helathy food.. Cashew, Cream.. Cholestrol undavan vere vallathum veno???
its really excellent
Wah wah what a tasty dish
good .......... and super .......... no words to say ........... so plzzzz every one shud try thz out ...................... by annamma sunny
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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