South Indian Korma

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Serves 2-3 pax

Preparation time 15 mins

Cooking time 20 mins

 

Ingredients

  For Korma Paste:

  Fresh coconut grated without skin 1/2 cup 

  Cashews 1 tbsp

  Roasted chana dal 1 tbsp

  Coriander seeds 1 tsp

  Fennel seeds 1 tsp   

  Cumin seeds 1 tsp  

 

 For Gravy: 

  Coconut oil 2 tsp 

  Curry leaves a few   

  Cloves 3 nos

  Green cardamoms 2 nos 

  Peppercorns 6 nos

  Star anise 1 nos

  Onion chopped 1 cup

  Chilies chopped 1 tsp

  Garlic ginger paste1  tbsp

  Tomato puree fresh 1/2 cup

  Turmeric powder 1 tsp

  Red chili powder 1 tsp

  Curd 1 cup

  Salt to taste

  Coriander leaves chopped 2 tsp

 

  Vegetables

  Cauliflower florets 1/4 cup 

  Potato 1/4 cup 

  Green peas 1/4 cup

  French beans 1/4 cup

  Carrot 1/4 cup

 

Method

Dry roast the following ingredients: grated fresh coconut, cashews, roasted chana dal, coriander seeds, fennel seeds, and cumin seeds. Roasting these ingredients will enhance their flavors.

Once roasted, allow the ingredients to cool down, and then grind them into a fine paste using a blender or a food processor. 

The paste will be the base for the kurma and will add richness to the dish.

In a pan, heat some coconut oil. Coconut oil lends a unique flavor to the kurma. To the hot oil, add curry leaves, cloves, green cardamom, peppercorns, and star anise.

 Let them crackle and release their aromas, which will infuse into the dish.

Now, add finely chopped onions to the pan and sauté them until they turn golden brown. 

The caramelized onions will add a sweet and savory flavor to the kurma.

Add ginger-garlic paste to the pan and sauté for a minute. 

This will further enhance the taste and aroma of the kurma.

Next, add red chili powder, turmeric, salt, and tomato puree to the pan. 

Bhuno, or fry, this mixture for a few minutes until the raw smell of the spices disappears. 

This step helps to develop the flavors of the spices and create a rich base for the kurma.

Add curd (yogurt) to the pan and mix it well with the spice mixture. The curd will add a tangy taste and creaminess to the kurma.

Now, add the prepared kurma paste to the pan and mix it thoroughly with the other ingredients. 

Allow it to cook for a few minutes to allow the flavors to blend together.

Add the blanched vegetables to the pan. 

You can use a variety of vegetables such as cauliflower, potato, green peas, French beans, and carrot. 

These vegetables will add color, texture, and nutrition to the kurma.

Pour a little water into the pan, cover it with a lid, and let it simmer until the vegetables are cooked to perfection. 

Be careful not to overcook the vegetables, as they should retain their crunchiness.

Finally, garnish the vegetable kurma with chopped coriander leaves. Coriander leaves add freshness and a pleasant aroma to the dish.

For an extra kick of flavor, drizzle some chili oil on top of the kurma. 

You can make chili oil by heating oil and adding dried red chilies to it. 

Let it cool down and strain the oil. This will infuse the oil with a spicy flavor.

Additionally, sprinkle some powdered coconut over the kurma for added texture and a subtle coconut taste.

Serve the South Indian Vegetable Kurma hot with Malabari paratha or rice. 

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