The cashew is Brazilian, carried east by the Portuguese, and nowhere did it travel further into a cuisine than India — ground into the white gravies of the North, whole into pulao and kheer, and famously inside the Tirupati laddu’s modern dittam.
That adoption is exactly why it marks a line in temple food: the archaic Rosaghara canon at Puri still bars it from sanctum offerings along with the potato, while 19th- and 20th-century dittams elsewhere welcomed it. Both facts are true, and recipes here note which side of the line they stand on.
Used in 14 recipes
- Aloo Dum in Cashew Broth
- Bengali Pushpanna
- Coconut Vegetable Korma
- Jagannath Puri Kanika
- Kovil Ven Pongal
- Lauki Ke Kofte
- Nimbu Bhat
- Puri Chhena Poda
- Satvik Malai Kofta
- Srirangam Akkaravadisal
- Tirupati Temple Laddu
- Udupi Bisi Bele Bath
…and 2 more, found by the ingredient filter on the recipes listing .
Related entries
- Potato , The Andean tuber India claimed; everywhere in home kitchens, barred from archaic sanctum canons.
Mentioned in
References
- Indian Food: A Historical Companion , K. T. Achaya