Tender Coconut And Cashewnut Sukke Tender coconut and cashewnuts in mildly spiced thick coconut milk This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 11 Jun 2014 in Recipes Course New Update Main Ingredients Tender coconut flesh, Cashewnuts Cuisine Konkani Course Main Course Vegetarian Prep Time 1.30-2 hour Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Tender Coconut And Cashewnut Sukke 1 cup Tender coconut flesh sliced 25-30 Cashewnuts soaked for an hour 1 tablespoon Oil 1/2 teaspoon Cumin seeds 3-4 cloves Garlic crushed 1 large Onion chopped 5-6 Curry leaves 2 medium Tomatoes chopped 1/2 teaspoon Turmeric powder 1 teaspoon Red chilli powder to taste Sea salt 3 tablespoons Tomato puree 2 tablespoons Coconut scraped 1/2 cup Thick coconut milk 2 tablespoons Fresh coriander leaves chopped Method Heat oil in a pan and add cumin seeds, garlic and onions and sauté. Add curry leaves and stir. Add tomatoes, turmeric powder, red chilli powder and cook for a while. Add cashewnuts and a little water. Cook for a while, then add sea salt, tomato puree and mix. Add tender coconut slices and scraped coconut and stir. Add coconut milk and cook till almost dry. Add coriander leaves and mix well. Serve hot. #Cashewnuts #Coconut #Cumin seeds #Curry leaves #Fresh coriander leaves #Garlic #Oil #Onion #Red chilli powder #Sea salt #Thick coconut milk #Tomato puree #Tomatoes #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article