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Tender Cashewnut Stir Fry | Bibbe Upkari , Konkani food recipes, amchi recipes, vegetarian meal, sides for lunch and dinner, cashew recipes, vegetarian and vegan breakfast, snack, accompaniments for flatbread, Ugadi and gudi padwa recipes, summer food recipes, seasonal recipes, coastal karnataka food, Indian festival recipes
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TENDER CASHEWNUT STIR FRY | BIBBE UPKARI

Tender Cashewnut Stir Fry | Bibbe Upkari is a flavorful and delicious, soft and creamy stir fry prepared using fresh tender cashews and few spices. Bibbe Upkari can be served as side dish with steamed rice, poori (puri), or chapati.
Course Breakfast, Side Dish, Snack
Cuisine Coastal Karnataka, Indian, Mangalore, South Indian, Udupi
Keyword bibbo, cashews, Chapati, festival food, flatbread accompaniments, Gluten Free recipes, healthy sides, Indian sides, Konkani, poori, puri, ram navami, raw cashews, stir fry, Summer Recipes, ugadi recipes, Vegan Recipes, vegetarian meal, vegetarian recipes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 2 cups peeled tender Cashew nuts or bibbo (around 80 to 100 unpeeled)
  • 2 tablespoon Coconut oil
  • 1 teaspoon Mustrad seeds
  • 1 teaspoon Urad dal
  • 1 tablespoon Chana dal
  • 1 dry Red chile
  • 1 Green chile
  • 2 sprigs Curry leaves
  • 1 ¼ cup Water (approx)
  • 4 tablespoon grated Coconut
  • ¼ teaspoon Hing powder or Asafoetida
  • Salt, to taste

Instructions

Step I (How to cook tender cashewnuts or bibbo?)

  • These bibbo (cashews) are available with skin on. Put them in hot boiling water and let this soak for an hour or two.  You can even put them in boiling water and soak them overnight. This is mainly done to remove any sand and dirt sticking to them and for easy peeling of the cashews.
  • After one hour or overnight soaking, peel the skin and separate the cashews.
  • Some people pressure cook at this point so that these peeled tender cashews cooks faster, and become soft and creamy. I prefer this method if using mature cashewnuts. But with tender cashewnuts, I like to cook it with water in a pan with the lid on, so that I know when to stop cooking further and that these tender cashews won't turn mushy at all. The choice is yours. If you are pressure cooking, cook for 2 to 3 whistles with enough water.

Step II (How to make tender cashewnut stir fry | bibbe upkari?)

  • Heat 2 tablespoon of coconut oil in a pan. Add mustard seeds. When they start to splutter, add urad dal and chana dal. When dal becomes light golden in color, add slit red chile, slit green chile, curry leaves, and saute for few seconds.
  • Add tender cashewnuts, water, salt to taste, and bring it to boil on high flame. Now cover with lid, lower the flame to medium, and let it cook till the water has evaporated and cashews become soft and creamy  (approx 5 to 10 minutes).  At this point, if you still feel it is not soft or creamy or cooked through, add a little more water and cook it further.
  • Add hing powder, grated coconut, and toss till combined. Sauté for 2 more minutes. Switch off the flame.
  • Tender Cashewnut Stir Fry or Bibbe Upkari is ready. Serve hot and enjoy.

Notes

  • Make sure you soak tender cashewnuts in hot water for atleast 1 hour and if using skinned raw-mature cashews or regular white cashews make sure you soak them overnight and pressure cook for faster cooking.
  • You can add potatoes and ivy gourd (tendle or tindora) cut lengthwise to the recipe if desired.
  • To know if cashews have cooked completely or not, taste one cashew. It should be soft and creamy. If not continue to cook for some more time.
  • I have actually used hing water (solid hing dissolved in water and added).  Use good quality hing (powder or solid form). The flavor it gives to the dish is just amazing.
  • You can increase the amount of chilies if you want the dish to be spicy.
  • I have added freshly grated coconut. You can use frozen or dry.