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Spiced Cashews

29 Aug

Karam Jeedipappu.

Whole cashews are deep fried in oil till dark golden brown in color. Once the cashews are removed onto a bowl, they are seasoned with red chili powder and freshly ground black pepper powder. Store spiced cashews in a tight jar and serve as a snack.
Makes: around 2 Cups of Spiced Cashews.


Cashews 2 Cups
Red Chili Powder 1/4 tsp
Black Pepper Powder 1/8 tsp
Salt to Taste
Oil for Deep Frying

Method of preparation:

Heat oil in a deep pan on medium heat.
Once oil is medium hot, fry the curry leaves, remove from pan and keep aside.
Then add the cashews and fry on low flame for around 2 – 3 minutes or until cashews are dark golden brown in color.
Divide the cashews into batches if the deep frying pan is small and can’t fit all the cashews at once.
Remove the deep fried cashews onto absorbent paper.
Sprinkle red chili powder, black pepper powder, curry leaves and salt.
Store spiced cashews in a tight jar and serve as a snack.
Notes: Make sure oil is at right temperature.

Suggestions: If oil gets too hot, lower the flame and let the oil come to couple of degrees before adding cashews, else cashews burn as soon as they hit the oil.
Variations: Check other recipes here.
Other Names: Spiced Cashews, Karam Jeedipappu.