Munakkaya Jeedipappu Masala Kura is an authentic Andhra side dish, specially prepared in the coastal region of Andhra Pradesh. Since I don't like cashews I never ventured into dishes that feature cashews as the base ingredient. Ever since I have started making Paneer Butter Masala with cashew paste, I have overcome my aversion and don't mind it in the gravy, cooked. I still don't eat it as the nut.
So finally I ended up making this Munakkaya Jeedipappu Masala Kura, which means when translated to Englis as Drumstick in Cashewnut gravy. I must confess that this gravy with rice was a topper! I never really expected it to be so good. I must next make it for Chapati as well.
If you are wondering the reason behind me making this gravy, then let me brief that I am doing an Indian Thali, featuring Andhra Special, with a focus on Coastal Andhra Cuisine. I picked up these recipes from Padma, and haven't done many changes to the recipe, trying to keep true to the ingredient list to get the original taste. I might have scaled-down or something. Otherwise, the recipe is as of how she has mentioned. The entire thali was simply superb.
I must pat myself for having done this entire thali in less than 70 mins. I know the thali doesn't showcase the usual number of dishes, but if you must know I finally decided to make a thali at 1 in the afternoon and completed the photoshoot by 2.30 having Hubby Dear and Amma patiently waiting for me to complete my shoot, then it is indeed a fleet.
I almost gave up the thoughts that I will do this week, especially the Thali theme. I had announced the thali theme couple of months ahead, giving everybody enough time to cook these elaborate meals. However with the migration work and generally given my nature of late, I didn't have anything cooked. I still need to cook one more but then I am hoping the weekend will help.
I love the thali concept, though I am full by just tasting each dish. The arrangement attracts me and I am always looking for new ideas to complement each dish on the thali. Yes, the thali is not put together just like that. Each dish that goes in has a meaning and a place and I make sure I follow some guidelines on that.
The festival thalis have a different procedure. The general everyday thalis when it comes to a South Indian Thali, it's mostly dry sautes, dal/sambar, rasam, chips/fried snacks, rice, curds followed by sweets like payasam, etc. The festival thalis are even more elaborate with more dishes. I wanted to stick to everyday thali, showcasing what we could cook for a simple weekday or weekend lunch.
However let me tell you, this thali was so filling. We had just one serving of each dish and we were full. Since I was cooking on a tight schedule, I had some short cuts that I have listed out in the planning post.
For now, you can read and enjoy this Munakkaya Jeedipappu Masala Kura
You can read this to know How to plan a Coastal Andhra Thali of this size for 3 people. The other dishes on the thali were Thotakura Pulusu, Chakkara Pongali, Aratikaya Nuvvu Podi Vepudu, Putnala Podi
My other Andhra Thali features a festival one prepared during Ugadi.
Step by Step pictures for making the Munakkaya Jeedipappu Masala Kura
Munakkaya Jeedipappu Masala Kura
For the gravy
- 1 long Drumstick 2" about pieces10
- 3/4 cup Onion finely chopped
- Salt to taste
- 1/2 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 2 tsp Cooking Oil
- 1 tsp Cumin Seeds
- leaves Curryhandful
For the Nut Paste
- 7 whole Cashew Nuts
- 4 cloves Garlic
- 1 tbsp Coconut Fresh, grated
- 1 tsp Poppy Seeds
For the Nut paste
- Take the ingredients listed for the nut paste in a mixer, add little water and grind to a smooth paste. Keep it aside.
For the gravy
- MW the drumstick pieces for 5 mins. Keep it aside.
- Heat oil in a nonstick pan, add cumin seeds, curry leaves. Saute for 2 minutes, then add chopped onion and fry till onion become light brown.
- Next add Drumstick pieces,turmeric powder, red chili powder, salt to taste and simmer for few minutes till the spices is mixed well.
- Now add nut paste and add 1/2 cup water. Bring to a boil, and cook till the thickness you like.
- If you are serving with rice, it can be little thicker, else make a thin gravy.
- Serve with rice or roti.
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