Raw cashew nuts (locally known as bibbe) are soft, milky, and encased in a green husk that requires careful peeling. Seasonal and available for a short period, they have a delicate sweetness and a soft bite that makes them truly special. Loaded with nutrients, rich in heart-healthy monounsaturated fats and essential minerals like magnesium and iron. Pairing them with the gelatinous "malai" or meat of a tender coconut creates a dish that is functional and flavourful. The coconut meat provides a gentle source of medium-chain triglycerides (MCTs) and fibre, making this duo combination a perfect balance of essential fats and clean energy. It is a brilliant example of how traditional Goan cuisine utilizes temporary, plant-based ingredients to create a meal that supports both well-being and a connection to the homegrown harvest.
This sukke is a traditional semi-dry Goan preparation that has become a cherished annual ritual in many households. The tender coconut known as nature’s most refreshing electrolyte keeps the dish light and hydrating, while the fresh cashew nuts provide a satisfying, protein-rich bite. A celebration of the purity and freshness of tropical ingredients at their peak season. Simple and an easy dish, cooked with minimal spices, highlighting the two main components. Enjoyed with warm chapatis or as an accompaniment to a simple meal of steamed rice and dal.
This sukke is a traditional semi-dry Goan preparation that has become a cherished annual ritual in many households. The tender coconut known as nature’s most refreshing electrolyte keeps the dish light and hydrating, while the fresh cashew nuts provide a satisfying, protein-rich bite. A celebration of the purity and freshness of tropical ingredients at their peak season. Simple and an easy dish, cooked with minimal spices, highlighting the two main components. Enjoyed with warm chapatis or as an accompaniment to a simple meal of steamed rice and dal.
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Goan Tender Coconut & Cashew Nut Sukke
(Serves 4 or 6)
Ingredients
340 grams tender coconut flesh (julienned)
25 whole raw or dried cashew nuts (separated into halves)
10 spring onions (chopped)
2 green chillies (chopped)
1 large tomato (chopped)
1 tablespoon chopped garlic
1 teaspoon grated ginger
1/4 teaspoon turmeric powder
1 teaspoon Goan garam masala
1/2 cup coconut milk
1/2 cup plain or coconut water
a pinch of sugar
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
If you are using dried cashew nuts, soak them in warm water for 30 minutes. Drain out the water and set the cashew nuts aside.
Heat oil in a pan and sauté the spring onions. After they have wilted, stir in the garlic and ginger. Cook for a minute or two. Add the tomato, green chillies, turmeric and garam masala powder.
When the tomato is soft and pulpy, incorporate the coconut flesh and cashew nuts. Mix well, pour the coconut milk, water and salt. Cover and simmer on medium heat until done and the mixture is dry. Finish with a pinch of sugar.
Serve hot garnished with fresh chopped coriander leaves.
To read click here: Copyright & Privacy Policy
Goan Tender Coconut & Cashew Nut Sukke
(Serves 4 or 6)
Ingredients
340 grams tender coconut flesh (julienned)
25 whole raw or dried cashew nuts (separated into halves)
10 spring onions (chopped)
2 green chillies (chopped)
1 large tomato (chopped)
1 tablespoon chopped garlic
1 teaspoon grated ginger
1/4 teaspoon turmeric powder
1 teaspoon Goan garam masala
1/2 cup coconut milk
1/2 cup plain or coconut water
a pinch of sugar
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
If you are using dried cashew nuts, soak them in warm water for 30 minutes. Drain out the water and set the cashew nuts aside.
Heat oil in a pan and sauté the spring onions. After they have wilted, stir in the garlic and ginger. Cook for a minute or two. Add the tomato, green chillies, turmeric and garam masala powder.
When the tomato is soft and pulpy, incorporate the coconut flesh and cashew nuts. Mix well, pour the coconut milk, water and salt. Cover and simmer on medium heat until done and the mixture is dry. Finish with a pinch of sugar.
Serve hot garnished with fresh chopped coriander leaves.
