How to make Nilgiri Kiwi Cashewnut Korma -

Kiwis add a special zing to this korma.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Kiwi (कीवी), Cashewnuts soaked in water with a pinch of turmeric for 2-3 hours

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

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Nilgiri Kiwi Cashewnut Korma

Nilgiri Kiwi Cashewnut Korma Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Nilgiri Kiwi Cashewnut Korma Recipe

  • Kiwi 2

  • Cashewnuts soaked in water with a pinch of turmeric for 2-3 hours 8-10

  • Onion 1 medium

  • Green chillies 2-3

  • Ginger 1 inch

  • Garlic 6-8 cloves

  • Oil 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 1/2 tablespoons

  • Scraped coconut 1/2 cup

  • Turmeric powder 1/2 teaspoon

  • Fresh coriander leaves roughly chopped 1 cup

  • Yogurt 1/2 cup

  • Carrot peeled cut into cubes and boiled 1 medium

  • French beans stringed, cut into diamonds and blanched 6-8

  • Cauliflower florets boiled 7-8

  • Green peas,boiled 2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Fresh mint (pudina) a few sprigs

  • Red capsicum for garnish a few


Step 1

Slice onion and finely chop green chillies, ginger and garlic cloves. Heat 2 tbsps oil in a non stick pan. Add cumin seeds and coriander seeds and saute till fragrant.

Step 2

Add onion, green chillies, ginger and garlic and sauté till onion becomes translucent.Add coconut, turmeric powder and coriander leaves and mix well.

Step 3

Switch off the heat and transfer the mixture into a mixer jar. Add yogurt and grind into a smooth paste. Transfer into a bowl. Roughly chop the kiwis and grind into a purée.

Step 4

Heat the remaining oil in another non stick pan. Add the coconut-coriander paste and saute for 5-6 minutes. Add the kiwi pulp, cashewnuts, carrot, French beans, cauliflower, green peas and mix.

Step 5

Add 3 cups water, garam masala powder, salt and mix well. Bring it to a boil and cook till the gravy thickens.

Step 6

Transfer into a serving bowl, garnish with a mint sprig and few strips of red capsicum. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.