Best 3 Kadju Badun Sri Lankan Deviled Cashews Recipes

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Kadju badun, also known as Sri Lankan deviled cashews, is a popular snack or party appetizer with a spicy, slightly sweet flavor. This Sri Lankan recipe features crispy, crunchy cashews coated in a spicy, tangy, and flavorful sauce made with a blend of spices, vinegar, and sugar. In this article, we will explore the best recipe for kadju badun, providing detailed instructions and tips to help you create this delicious and addictive snack at home.

Here are our top 3 tried and tested recipes!

KADJU BADUN (DEVILED CASHEWNUTS)



Kadju Badun (Deviled Cashewnuts) image

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Provided by BigOven Cooks

Categories     Appetizers

Time 15m

Yield 6

Number Of Ingredients 7

1/2 ts Turmeric
250 ml Vegetable oil
1 ts Chilli powder
1 ts Water
1/2 ts Paprika
225 g Cashewnuts
1/2 ts Salt

Steps:

  • Mix the cashewnuts, paprika, turmeric, salt and water together in a bowl and allow to stand for 1 hour. Heat the oil and deep fry the cashewnuts until evenly browned. Remove from the oil, drain well and place on serving dish. Sprinkle with chilli powder and mix well.

Nutrition Facts : Calories 474 calories, Fat 46.3374462225 g, Carbohydrate 13.1420545833333 g, Cholesterol 0 mg, Fiber 1.61172084482511 g, Protein 5.93020541666667 g, SaturatedFat 5.58475994499546 g, ServingSize 1 1 Serving (68g), Sodium 10.8049270833136 mg, Sugar 11.5303337385082 g, TransFat 1.13632048613616 g

KADJU BADUN ( SRI LANKAN DEVILED CASHEWS)



Kadju Badun ( Sri Lankan Deviled Cashews) image

I love the peppy-salty seasoning on this wonderful snack or party nibble, and I was pleasantly surprised to find that fried cashews are not greasy at all. I don't know if this is authentic to the recipe, but I also like to let the finished nuts cool just a bit then toss them in a bag with some garlic salt before serving.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces cashews
3/4 teaspoon paprika (I like to use the hot paprika!)
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon water
1/3 cup vegetable oil
1 1/2 teaspoons chili powder
garlic salt

Steps:

  • Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.
  • Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly.
  • Remove from the oil, drain on paper towels and let cool slightly.
  • In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.

SRI LANKAN CASHEW CURRY



Sri Lankan Cashew Curry image

This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.

Provided by Lauren Joseph

Categories     Cashew     Onion     Garlic     Ginger     Curry     Paprika     Lime     Sri Lanka     Dinner     Vegan     Vegetarian     Coconut

Yield 4 Servings

Number Of Ingredients 11

2 cups raw cashews, soaked in water overnight
1 Tbsp. virgin coconut oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 2" piece ginger, peeled, finely chopped
2 tsp. homemade or store-bought unroasted Sri Lankan curry powder
½ tsp. ground turmeric
½ tsp. paprika
1¼ tsp. kosher salt, plus more
1¼ cups unsweetened coconut milk
Lime wedges (for serving)

Steps:

  • Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
  • Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
  • Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
  • Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.

Tips:

  • Use high-quality cashews: Look for plump, whole cashews that are free of blemishes.
  • Toast the cashews before cooking: This will enhance their flavor and make them more crunchy.
  • Use a variety of spices: The traditional Sri Lankan spices used in this recipe are coriander, cumin, turmeric, and chili powder. You can also add other spices to taste, such as garam masala, ginger, or garlic powder.
  • Don't be afraid to adjust the heat level: This recipe can be made as mild or spicy as you like. If you want a milder dish, reduce the amount of chili powder. If you want a spicier dish, add more chili powder or cayenne pepper.
  • Serve with your favorite sides: Kadju badun is traditionally served with rice and curry, but it can also be served with other sides, such as roti, naan, or vegetables.

Conclusion:

Kadju badun is a delicious and easy-to-make Sri Lankan dish that is perfect for any occasion. It is a great way to use up leftover cashews, and it can be made ahead of time and reheated. So next time you're looking for a tasty and satisfying dish, give kadju badun a try!

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