Olya Kaju Chi Amti Recipe – Malvani Cashew Nut Curry
Olya Kaju Chi Amti, a traditional Malvani dish, brings together the delicious crunch of cashew nuts with the comforting flavor of dals in a rich, aromatic curry. The combination of freshly roasted coconut, spices, and ghee infuses the dish with a deep, earthy flavor. Perfectly paired with steamed rice and a side of crunchy vegetable sabzi, this recipe is a wholesome, satisfying meal for any day of the week.
Ingredients for Olya Kaju Chi Amti (Malvani Cashew Nut Curry)
| Ingredient | Quantity |
|---|---|
| Cashew nuts | 1/4 cup |
| Arhar dal (Split Toor Dal) | 1/2 cup, washed |
| Masoor Dal (Whole) | 1/2 cup, washed |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Ghee | 1 tablespoon |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Dry Red Chillies | 2 whole |
| Jaggery | 1 teaspoon |
| Fresh coconut (grated) | 1/4 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry Red Chilli | 1 whole |
| Garlic cloves | 6 cloves |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
40 minutes
Servings:
4
Cuisine:
Malvani
Course:
Main Course
Diet:
Vegetarian
Step-by-Step Instructions for Olya Kaju Chi Amti
1. Preparing the Dals:
To begin, wash the split toor dal (arhar dal) and whole masoor dal thoroughly. Place both in a pressure cooker with a cup of water, a pinch of turmeric powder, and salt to taste. Close the pressure cooker and cook the dals for 3 to 4 whistles on medium heat. Once done, turn off the flame and let the pressure release naturally. The dals should be soft and well-cooked by now.
2. Roasting the Coconut Mixture:
In a small skillet, heat it over medium heat and dry roast the grated fresh coconut, cumin seeds, dry red chili, and garlic cloves. Stir constantly for 4 to 5 minutes, or until the coconut turns a light brown color and releases a lovely fragrance. Turn off the flame and let it cool for a few minutes. Once cooled, transfer the coconut mixture to a mixer-jar and grind it into a coarse paste. Set it aside.
3. Soaking the Cashews:
In a small saucepan, heat 1/2 cup of water and bring it to a rolling boil. Add the cashew nuts and immediately turn off the flame. Let the cashews sit in the water for about 15 minutes. After the soaking time, drain the water and set the cashews aside.
4. Preparing the Tempering:
Now, heat a kadai or deep pan on medium heat. Add the ghee to the hot pan, and once it melts, add the cumin seeds and mustard seeds. Allow the seeds to splutter and release their aroma. Next, add the dry red chili, asafoetida, and soaked cashew nuts to the pan. Sauté for a couple of minutes, allowing the cashews to turn a light brown color and take on a slightly crispy texture.
5. Adding the Coconut Masala:
Once the cashews are lightly browned, add the freshly ground coconut paste to the pan and stir well. The coconut will combine with the spices, creating a thick, aromatic base for the curry. Let the mixture cook for another 2-3 minutes to let the flavors meld together.
6. Combining with Cooked Dal:
Add the cooked dal to the kadai with the coconut-spice mixture. Stir everything together, ensuring the dal and the coconut mixture are well incorporated. Bring the curry to a boil and let it simmer for 5-7 minutes, allowing the flavors to blend. If you prefer a thinner curry, you can add a little more water to adjust the consistency to your liking.
7. Final Touches:
Taste the curry and adjust the seasoning, adding more salt or jaggery if needed. Jaggery adds a subtle sweetness that balances the richness of the curry. Once the curry is at your desired consistency and flavor, turn off the heat.
8. Serving:
Transfer the Olya Kaju Chi Amti to a serving bowl and serve it hot. This Malvani Cashew Nut Curry pairs wonderfully with steamed rice, making it a perfect weekday meal. You can also serve it alongside a vegetable dish like Malvani Kurkuri Bhindi (Moongphali Bhindi Sabzi) and a bowl of fresh yogurt (dahi) for a balanced, nutritious meal.
Serving Suggestions:
- Steamed Rice: The subtle flavors of the curry are beautifully complemented by plain steamed rice, soaking up all the deliciousness of the curry.
- Malvani Kurkuri Bhindi Recipe (Moongphali Bhindi Sabzi): A side of crunchy, spiced okra adds texture and flavor to the meal.
- Fresh Dahi (Yogurt): A bowl of cooling yogurt helps balance the spices and adds a refreshing element to the meal.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~250-300 kcal |
| Protein | ~8-10 grams |
| Carbohydrates | ~35 grams |
| Fiber | ~7 grams |
| Fat | ~10-12 grams |
| Sodium | ~250-300 mg |
This dish is a nutritious combination of protein-packed dals and healthy fats from cashew nuts and ghee. It’s ideal for a vegetarian diet and offers a balanced mix of carbs, protein, and fats, making it a filling meal.
Tips for Making the Perfect Olya Kaju Chi Amti:
- Fresh Coconut: For the best flavor, always use freshly grated coconut. The dry variety can make the curry lose some of its traditional richness.
- Cashew Nuts: Make sure to soak the cashews before adding them to the curry to ensure they soften and blend well with the other ingredients.
- Adjust Spice Level: If you prefer a spicier version, feel free to add extra dry red chilies or a pinch of chili powder while roasting the coconut paste.
- Consistency: If you like a thicker curry, use less water when cooking the dal or simmer the curry longer to thicken it. For a thinner consistency, add more water as per your preference.
Enjoy this delicious Olya Kaju Chi Amti, a Malvani specialty, that is rich, creamy, and full of flavors. Perfect for a weekday meal or to impress guests at your next dinner gathering!
