With picture inputs from: Nisha Baliga U Shenoy
Bibbo or Tender Cashews are green cashewnuts plucked by villagers in the coastal belt of Karnataka mainly and in some parts of Northern Kerala. When we were young, some door to door vendors used to come with baskets on their heads which had packets of bibbo wrapped in big thick leaves. 100 count of bibbo per packet used to cost as less as Re.1/-, and the quality used to be very good. Now we hardly find such packing due to modernisation. My favourite place is Kamath Condiments in Car Street owned by Gurudath Kamath whose father Kamalaksha Kamath started the trade in the Seventies on a petty stall outside Tajmahal Cafe.
Various dishes can be made with this delicacy but Bibbe Upkari is a simple but all time favourite dish. This is a typical Mangaloren GSB curry/fry prepared in summer, since tender cashewnuts are available in abundance during the season. GSBs also dry the tender cashewnuts in summer and store for rainy days and winter months to make curries and sweet dishes.
This dish is relished with rice and daalithoi or rasam. if you make this for lunch or dinner, gherkins/potatoes are added to this and plain bibbe upkari is prepared as snack to go with Theek Rotti or Pooris. This is liked by all irrespective of age and origin.
Ingredients:
Tender cashewnuts - 100 soaked in water for 4-6 hours, peeled and split into 2
Green chilles - 3, slit lenthwise
Gherkins(Tendli) - 10 cut lengthwise into 4(Or 1 potato peeled and cubed into small pieces)
Grated coconut - A handful
Red chillies - 2-3 broken
Mustard seeds - 1/2 tsp
Coconut oil or ghee - 1 Tsp
Salt - To taste
Method:
Boil the soaked peeled slit tender cashewnuts with optional gherkins/potato with just sufficient water to cover them and cook till parboiled.
Add slit green chillies, salt to taste and boil with high heat till almost all the water evaporates.
Now add grated coconut, season with mustard seeds and red chillies, mix well and serve hot with rice and daal.
Note: You can also add a sprig of curry leaves to the seasoning. Some people also add a pinch of hing.
Bibbo or Tender Cashews are green cashewnuts plucked by villagers in the coastal belt of Karnataka mainly and in some parts of Northern Kerala. When we were young, some door to door vendors used to come with baskets on their heads which had packets of bibbo wrapped in big thick leaves. 100 count of bibbo per packet used to cost as less as Re.1/-, and the quality used to be very good. Now we hardly find such packing due to modernisation. My favourite place is Kamath Condiments in Car Street owned by Gurudath Kamath whose father Kamalaksha Kamath started the trade in the Seventies on a petty stall outside Tajmahal Cafe.
This dish is relished with rice and daalithoi or rasam. if you make this for lunch or dinner, gherkins/potatoes are added to this and plain bibbe upkari is prepared as snack to go with Theek Rotti or Pooris. This is liked by all irrespective of age and origin.
Tender cashewnuts - 100 soaked in water for 4-6 hours, peeled and split into 2
Green chilles - 3, slit lenthwise
Gherkins(Tendli) - 10 cut lengthwise into 4(Or 1 potato peeled and cubed into small pieces)
Grated coconut - A handful
Red chillies - 2-3 broken
Mustard seeds - 1/2 tsp
Coconut oil or ghee - 1 Tsp
Salt - To taste
 |
| Bibbe Upkari With Gherkins |
Boil the soaked peeled slit tender cashewnuts with optional gherkins/potato with just sufficient water to cover them and cook till parboiled.
Add slit green chillies, salt to taste and boil with high heat till almost all the water evaporates.
Now add grated coconut, season with mustard seeds and red chillies, mix well and serve hot with rice and daal.
Note: You can also add a sprig of curry leaves to the seasoning. Some people also add a pinch of hing.
 |
| Plain Bibbe Upkari |
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