Olya Kaju Chi Amti Recipe – Malvani Cashew Nut Curry
Introduction
Olya Kaju Chi Amti is a flavorful dish that beautifully captures the essence of Malvani cuisine. This hearty, vegetarian curry combines the earthy richness of lentils (Toor dal and Masoor dal) with the delightful crunch of cashew nuts, all enveloped in a fragrant, freshly ground coconut masala. It’s the perfect dish to enjoy with steamed rice and is often paired with Malvani Kurkuri Bhindi (crispy okra) and a bowl of fresh dahi for a wholesome, satisfying meal. The blend of spices, coconut, and the sweetness from jaggery makes this curry a unique and delicious addition to your main course repertoire.
Cuisine: Malvani
Course: Main Course
Diet: Vegetarian
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
Main Ingredients:
| 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 (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Dry Red Chillies | 2 |
| Jaggery | 1 teaspoon |
For the Masala:
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1/4 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry Red Chilli | 1 |
| Garlic cloves | 6 |
Instructions
Step 1: Pressure Cook the Lentils
To begin making Olya Kaju Chi Amti, wash the Toor dal (Arhar dal) and Masoor dal under running water to remove any impurities. In a pressure cooker, combine the washed dals with 1 cup of water, turmeric powder, and salt. Close the pressure cooker lid and cook the dal for 3-4 whistles on medium heat. Once done, allow the pressure to release naturally. Set the cooked dal aside.
Step 2: Prepare the Coconut Masala
In a small skillet or pan, dry roast the grated fresh coconut, cumin seeds, dry red chilli, and garlic cloves over medium heat. Stir constantly to ensure even roasting. Continue roasting until the coconut turns light brown and becomes aromatic, which should take about 4-5 minutes. Once roasted, turn off the heat and allow the mixture to cool.
Transfer the cooled mixture into a grinder or mixer jar. Grind it into a coarse paste and set it aside for later use.
Step 3: Prepare the Cashew Nuts
In a separate saucepan, heat 1/2 cup of water over medium heat and bring it to a rolling boil. Add the cashew nuts to the water and let them sit for about 15 minutes to soften. After 15 minutes, drain the water and set the cashews aside.
Step 4: Tadka (Tempering)
Now, heat 1 tablespoon of ghee in a kadai or deep pan over medium heat. Once the ghee is hot, add mustard seeds and cumin seeds. Allow them to splutter and infuse the oil with their flavor. Next, add the dry red chillies, asafoetida (hing), and the cashew nuts to the hot ghee. Saute the cashews for 2-3 minutes, or until they turn light brown and fragrant.
Step 5: Combine Coconut Masala and Dal
To the sautéed cashews and spices, add the freshly ground coconut masala. Mix everything well to combine the ingredients and allow the masala to release its aroma. Now, add the cooked dal to the pan and bring the mixture to a boil. Stir everything together, ensuring the dal and masala are well incorporated. Adjust the consistency of the curry by adding a little water if needed, based on your preference for a thicker or thinner gravy.
Step 6: Final Touches
Once the curry reaches a gentle boil, check the seasoning and adjust the salt if required. You can also add a pinch of jaggery at this point to balance the flavors and add a subtle sweetness to the dish. Stir the jaggery into the curry, allowing it to dissolve completely.
Step 7: Serve
Turn off the heat and transfer the Olya Kaju Chi Amti to a serving bowl. Garnish with fresh coriander leaves if desired and serve it hot.
Serving Suggestions:
Olya Kaju Chi Amti pairs wonderfully with steamed rice, Malvani Kurkuri Bhindi (crispy okra), and a bowl of fresh dahi (yogurt) for a complete and satisfying meal. This dish is perfect for a family dinner or a special occasion where you want to impress your guests with a unique and flavorful Malvani recipe.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 200-250 kcal |
| Protein | 6-8 grams |
| Carbohydrates | 35 grams |
| Fat | 10-12 grams |
| Fiber | 5 grams |
| Sodium | 200-300 mg |
Tips & Variations
- Add More Vegetables: You can add vegetables like carrots, beans, or peas to make this curry even more wholesome.
- Vegan Option: To make the dish vegan, substitute ghee with coconut oil or any other vegetable oil of your choice.
- Adjust Spice Level: You can increase or decrease the number of dry red chillies to adjust the spiciness of the curry. For a milder flavor, remove the seeds of the red chillies before adding them.
- Coconut Milk: For a richer curry, you can add a little coconut milk towards the end of cooking to enhance the creaminess of the dish.
Olya Kaju Chi Amti is a comforting, nutritious, and flavorful dish that will transport you to the coastal kitchens of Malvani cuisine. Its blend of spices, coconut, and cashews creates a unique balance of flavors that will keep you coming back for more!
