How to make Nilgiri Kiwi Cashewnut Korma -
Kiwis add a special zing to this korma.
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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You can also find more Main Course Vegetarian recipes like Achar ke Masalewale Karele Chicken Liver Masala Vendakkai Mor Thalippu Urulai Kizhangu Podimas
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
Method
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.
Nutrition Info
Calories : 1205 Kcal
Carbohydrates : 68.5 gm
Protein : 19.2 gm
Fat : 95.6 gm
Other : Fiber- 27gm
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