Spicy Indian Cashews
It’s summer (I think?) and July 4th is just around the corner. What an unexpected year it has been, but just another reason I like to let food, like these Spicy Cashews, transport and take me to the places I want to be.
When I think about July 4th weekend, I think about mom, dad, my brother, and me hopping into our car to cross the North Carolina border into South Carolina to get the “good fireworks” for cheap. We’d quickly and carefully scan the firework store aisles to make sure we found the ones that whistled or shot into the sky or at least lasted more than 10 seconds. Once we spent up to the $50 dad let us each spend, we’d come home and my brother and I would lay out all our fireworks to trade each other. I guess the trade was more so one of us could be the one to light the “cool” fireworks. It never mattered, though, because, by the end of the 4th, they would all be lit.
Aside from fireworks magically illuminating our Carolina night skies, grills would be lit searing a range of savory food. Thick-cut steaks, BBQ chicken drumsticks, buttered corn on the cob, baked potatoes, and all the sides to go with it. You’re probably wondering, “Ann, is there a part of this story that includes Spicy Cashews?” Nope, and that’s the point. These shared recipes are not always about the list of ingredients connecting to an obvious moment in time or experience. The food we make and share allows us to travel a thousand times in one recipe. At least that’s how I feel as I daydream and get lost in this bowl of Spicy Cashews.
Like my recipe for Spicy Cashews?
You might also enjoy my Banana Bonda, Sarkara Varatti (Spiced Plantain Chips), or Ethakka Appam (Banana Fritters). If you have any questions when making this recipe reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how these turn out for you and answer any questions you might have!
- Raw Cashews, 2 cups
- Coconut Oil, 1 tbsp
- Curry Leaves, 2 sprigs
- Cumin Seeds, 1/4 tsp
- Fennel Seeds, 1/4 tsp
- Spice coating
- Red Chili Powder, 2 tsp
- Onion Powder, 1/2 tsp
- Coriander Powder, 1/2 tsp
- Sugar, 1/2 tsp
- Salt, about 1 tsp
- Black Pepper, 1/4 tsp
- Turmeric, 1/4 tsp
Let's start by making the spice coating. Take all of the ingredients listed under spice coating and set aside in a bowl. Add more or less red chili powder or salt to your taste.
In a skillet on medium high heat, add the coconut oil.
Once the oil is hot, add the curry leaves, cumin seeds, and fennel seeds. Let the seeds lightly brown (not burn) and the curry leaves curl. Once this happens, reduce the heat to about medium and add the raw cashews.
Use a cooking spoon to keep the cashews moving and toasting in the pan. We want the cashews coated in the oil and toasting to where they become light browned.
Once the cashews lightly brown, transfer them to a bowl and immediately toss in the spice coating. Toss until the cashews are evenly coated and then let cool completely before storing in an air-tight container. Enjoy!
You can use a range of spices and nuts with this type of recipe. Have fun!