Anybody familiar with Indian cuisines knows that the mere addition of a few cashews turns a simple dish into a feast. Whether it is a simple Pulao, a Korma or Makhani dish, or a Kheer or Katli to end your meal with, cashews are an integral part of Indian food. But while all these dishes highlight the excellent flavours provided by the off-white, nutty and naturally sweet dry fruit, there is one dish that truly celebrates the taste of cashews. This dish is called Kaju Tonak, and it hails from the state most well-known for its cashew production, Goa.
Government of India’s agricultural reports suggest that Goa produces nearly 20,000 tonnes of raw cashews every year. The products made of cashews in the state range from beverages like Feni and Urak to curries. Cashews were basically native to Brazil and Venezuela, and the Portuguese colonizers introduced the cashew plant to Goa in the 1500s. From there on, cashews became an integral part of local cuisines, whether it is Goan or Konkani.
Video courtesy: YouTube/Sanjeev Kapoor Khazana
Kaju Tonak is a prime example of this beautiful fusion of cashews and Goan cuisine. The dish sings with the flavours of local spices, especially Byadgi red chillies which are extensively used in the cuisines of the region. What makes Kaju Tonak an outstanding dish isn’t just the freehanded use of cashews, but also the special spice blend. This spice blend is prepared by dry roasting coconut with onions, garlic, Byadgi red chillies and other spices, which is then ground to a fine paste. Another feature of this dish is the use of tamarind as a natural souring agent.
Traditionally, the making of Kaju Tonak in Goa involved the paste being prepared on a grinding stone or an Indian mortar and pestle. This process also accentuated the flavours of the spices to a large extent. Today, however, people use mixer grinders to make this delicious spice base for Kaju Tonak. If you are interested in getting a taste of Goa at home, then get some Goan cashews today and try this simple yet delicious Kaju Tonak recipe at home.
Image used for representative purpose only. Image courtesy: nomadictadka.com
Ingredients:
1 cup cashews, halved and soaked
1 cup coconut, grated
1 onion, finely chopped
1 tomato, finely chopped
1 capsicum, chopped
4-5 garlic cloves, chopped
3 dry byadgi chillies
1 tsp cumin seeds
1 tsp coriander seeds
5 black peppercorns
2 cloves
½ tsp turmeric powder
1 tbsp tamarind paste
Salt, to taste
½ cup water
4 tbsp oil
Coriander leaves, for garnish
Method:
1. Heat half the oil in a wok or pan.
2. Add the onions and garlic. Saute both until the raw smell dissipates and the onions turn translucent.
3. Now add the coriander seeds, cumin seeds, peppercorns, cloves, dry red chillies and fry them.
4. Add the grated coconut, tamarind and turmeric powder and cook until it turns brownish in colour.
5. Switch off the flame, let the mixture cool, add water and then grind into a fine paste.
6. Put the wok or pan back on the flame and heat the remaining oil.
7. Add the tomatoes and salt, and cook until the tomatoes tenderize.
8. Add the chopped capsicum, onion and spice paste, and mix well.
9. Continue cooking the gravy until the capsicum softens, then add the cashews.
10. Mix well and cook for another 10 minutes.
11. Adjust the salt, garnish with coriander leaves and serve the Kaju Tonak hot with freshly made rotis.
