About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Monday, May 14, 2007

Godambi-Thondekai Palya / Cashew-Tindora Sabzi

Surprised that a sabzi is made with cashews??!!?! So was I, when I heard about it for the first time a year ago. Like I said before, Naveen is a Big.... BIg....BIG lover of godambi/cashews. He had been asking me to make godambi-thondekai palya since a long time . I finally called my M-I-L , took the recipe from her and made it. The idea of making a sabzi out of cashews didn't sound so great to me, initially. But I must admit... I was wrong. The palya tasted really good!!! I loved the palya, though I am not a great lover of cashews.
Godambi-Thondekai palya is a very famous side dish in the Mangalore/Udupi parts of Karnataka. Its rich, as well as healthy. Here's the recipe for it....


1 cup Thondekai/Tindora, chopped lengthwise
1 cup Whole cashews
2-3 tbsp Fresh grated coconut
3-4 Curry leaves
1/2 tsp Mustard seeds
2 tsp Oil
2 Dry red Chillies
2-3 strands Cilantro
1/2 tsp Sugar
1/2 tsp Lime juice
A pinch of haldi
Salt as per taste

  1. Pressure cook tindora and cashews separately until they are done. Immerse cashews in water while cooking;However, tindora can be cooked even without water.

  2. Heat oil in kadai and add mustard seeds; Add curry leaves, haldi and dry red chillies after the mustard splutters.

  3. To this, add cooked tindora and cashews; Mix well.

  4. Add salt, sugar, grated coconut and mix well.

  5. Remove from stove; Add lime juice, chopped cilantro and serve hot with rice or rotis. Enjoi!!


FH said...

Looks delicious Ramaya.Sia uses Godambi for many dishes too.I use them only Palaos and sweets and of course to make Kurma ec.Good idea with Tondekai.I made a Tondekai palya too today!!:))
What's that in the cup?Rasam? You have to give me that recipe!!;D

chand said...

wow ramya..i rarely make tondekai..this is a good start for me :)..thanks for the recipe

Anonymous said...

wow! This palya is my all time fav Ramya.. send me some!! :)

Roopa said...

wow yummy! i love this palya saw it at sia's place first.

archana said...

Loved the palya. Cashews are my weakness. Sia also made palya with cashews :)Nice combo with Tindora.

Lakshmi said...

Wow Ramya,
Nammejamanrige gobambi andre tumba olavu. Ivattu maade bidthini ee palyana.


Sia said...

i too love this palya ramya. u dont need to pressure cook cashews. just immerse them in hot water for half an hour and it will taste like tender cashews. actually bk in m'lore tender cashews are used for this palya:) gonna make this pretty soon as it been months we had this:) beautiful thali...

Ramya's Mane Adige said...

Yeah, right Asha. My mother uses Cashews only in sweets, Pulav etc. But my husband is a Manglorean. In their family, they use it for almost every dish starting from upma/avalakki oggarane to desserts! :). Will gv you the rasam recipe some other time ;)

Thanx Chanadana... Try maadu. you'll like it! :)

Its my husbands all time fav too!!! You come over, instead of me sending it... You haven't come home even once yet.

Thanx Roopa... Asha said the same thing too. Will go and check out her version of the palya! tx :)

Ramya's Mane Adige said...

Glad you liked it!! tx :)

Hey, everyones been telling me about your version of the palya. Will check it out right away!! :)
Actually, my MIL always pressure cooks the cashews at home. So, I obediently followed her method :P.... will try yours the next time!! :) tx

@Taste of Mysore,
Thanx Lakshmi.. Sure, try maadi hegaythu antha heli :). btw, you have a blog of yours? I tried visiting your profile but couldn't find any link to your page....

Cynthia said...

Hi Ramya, thanks very much for visiting my blog. I am very happy to discover yours and add you to my feeds and blog roll.

You have a very warm and inviting place here, I'll be hanging around a lot :)

DEEPA said...

very rich and delicious food ...different combho..thks for sharing

Sreelu said...


I make this one too. I add cashews to tindora but a different way. I love it. Thanks for the recipe.
Added you to my blogroll

Anonymous said...

thanks for visiting my blog and your nice comments...you have recipes here...lovely food...thanks

Ramya's Mane Adige said...

Thanx Cynthia.. Glad you liked my blog!! :)

@Sreelu, Dilip,
Glad you liked my blog!! Thanx a lot :)

Thats right Deepa... its indeed rich and delicious!!

Richa said...

that is one rich dish :) must really taste awesome, very nice to know such new dishes! ur cashew dish reminded me of our last trip to goa when we got kilos upon kilos of kaju for everyone !!

Sig said...

Ramya, that looks delicious, never had cashews in sabzi! I'm not a tindora fan, but can use this technique for other veggies..

Lakshmi said...

Hi Ramya, Tumbha chennagi ittu palya. My hubby was very happy to see so mnay kaju and tondekayi. He loves both so was a perfect combo. Nimage mathomme dhanyavadagalu. Nanna blog adige bagge madutha idene. Adre after looking at so many blogs I wonder madbeka bedva antha. Aadru namma shaili aduge bahala illa, addarinda swalpa dhairya ide. Adakke nimage Taste of Mysore access madoke agilla. Nanu nimage thilisuthini once I start it.

Ramya's Mane Adige said...

Yeah, this Sabzi is indeed rich!! Glad you liked it :)

Oh yeah... you can definitely try and use cashews and make similar sabzi with other veggies too!!! Infact, my MIL was suggesting that I try it out with other veggies too... :)

@Taste of Mysore,
Tx a lot!!! Good to hear that both of you liked it.... :)
About the blog.. oh theres always room for everyone's recipes in the blogging world!!! Do start one soon so that we get to see more new recipes!!! Good Luck!!! :)

Sharmi said...

it must be such a rich tasting subzi! looks great. very new and nice.

Suganya said...

That looks so YUM!....I love it....different combination dish...

Ramya's Mane Adige said...

@Sharmi, Sukanya,
Thanx a lot girls!!! The sabzi is indeed rich and different.... :)

Viji said...

Ramya, this one is really nice with cashew. viji

Raaga said...

You know Ramya, there's a story about this in Konkani circles. When a man goes to his in-laws' place after marriage, initially, the proportion of tendli to cashews is about 1:2. And so he sees more cashews than tendli. As time progresses, the proportion changes and becomes 2:1 or 4:1, and the cashews slowly vanish :)

Unknown said...

hey Ramya..
i was searchin for this dish from some time.. thanks.. if i had not found it here.. would have called my MIL :).. i luv this dish.. let me know some more mangalore dishes.. if you know..


venkatesh said...

hey ramya,

it is my al time fav...
i usually do the exact way, instead, i dont pressure cook tondekaai or cashew. i just leave cashew in water for 15 min and add it to tondekaai at the end..

my american friends went crazy about this sabzi ;-)

Unknown said...

Hi Ramya... I recently came to US and way too naive in cooking.. Im happy I got ur blog.. Loved this upkari recipe..Thanks :)

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Anonymous said...

Horrible dish ever.. as per Ramya i tried cooking thondekai without water and the pressure cooker ended up burning and bursting out. Please dont share inappropriate info on web pages like this. I somehow managed to cook after struggling for 1 and half hours and it was pathetically horrible.
Thanks a lot for the screw up!