Tondekai/Tindora-Tender Cashew Nuts Palya

Palyas in Karnataka are dry vegetable subjis which are served as side dish. Usually palyas can be made using any vegetables of your choice. They are very simple to cook with minimum ingredients and spices. There is one palya which has always been my favourite dish. It is usually made and served for special occasions. The main ingredients here are Tender Cashew Nuts and Tondekai (Tindora). The sweetness of tender cashews with crunchy tondekai makes this palya special.
Sometime back when I was chatting with my mother she told me she has prepared this palya. First thing which came to my mind was how she managed to get tender cashews in this time of the year as they are available from April in my native. Then she told me how to make this palya which will equally taste as good as tender cashew-tondekai palya which I am now going to share with you all. It was really great experience for us who always thought there was no way we can get hold of tender cashews in any super market, be canned or otherwise. So without taking much of your time, let’s start cooking :)

Tondekai/Tindora-Cashew Nuts Palya

Ingredients:
1 cup Cashew Nuts
1 pack Tondekai/Tindora, cut vertically (all you lucky people can use fresh ones…booo;)
2 tsp Urad Dal
1 tsp Mustard
1-2 Dry Red Chillies
A Pinch of Turmeric
Few curry Leaves
1 tbsp Fresh Grated Coconut
1 tbsp Oil
Salt to taste

Tondekai/Tindora-Cashew Nuts Palya

Method:
First soak cashew nuts in hot water for ½ to ¾ hours till they become tender. (If you have tender cashew nuts then omit this step)
Heat oil in a pan and add urad dal, dry red chillies, mustard and curry leaves.
When mustard starts spluttering, add tondekai and mix well.
Add very little water and close the lid and cook till tondekai is just tender. (Don’t cook for long time as they will lose their crunchiness)
Drain excess water from cashew nuts and add them to pan with pinch of turmeric powder and salt to taste.
Mix well and cook for another 2-3 minutes.
Garnish with grated coconut and serve hot with rice or poories.

Tondekai/Tindora-Cashew Nuts Palya

Variations and Tips:
You can add a tsp of Jaggary to it if you like it little sweet.
Although the above recipe is authentic way of making Tondekai-Tender Cashew Nut Palya, you can always try making it spicy by adding little onion and tomato with little Garam Masala and Coriander Powder to add little twist.

Some Facts about Cashew Nuts:

The delightful cashew nut is loved by everybody. Cashews are a product loved by the wealthy nations and provided for by the poor nations. It is closely related to the Mango and Pistachio plants.

Cashews are found growing on cashew trees or "bushes" near the equator. Kerala State (India) Cashew Association is now the largest exporter of cashews in the world.

When is a nut not a nut?

When it's a seed, like a cashew. The tasty cashew grows at the bottom of an edible, pear-like fruit. The precious kernel is encased in a honey-combed protective shell. Because this natural barrier must be removed before their rich flavour can be appreciated, cashews are the only nut marketed exclusively without their shells -- roasted with salt, unsalted for use in cooking, or, as delicious Fisher honey-roasted cashews, perfect for snacking.

(Source: http://www.thenutfactory.com)

Tondekai/Tindora-Cashew Nuts Palya