South Indian Korma Recipe

South Indian Korma Recipe

20 mins
2-3 people
15 mins



Hey there! Let me take you on a flavorful journey inspired by a cherished memory from my kitchen. Picture this: the aroma of South Indian spices filling the air, the sizzle of coconut oil in the pan, and the anticipation of tasting something truly extraordinary. That's what South Indian Korma means to me – not just a dish, but a symphony of flavors that transports me back to the time when I first discovered its magic.


In my quest for culinary exploration, I stumbled upon this delightful recipe during a trip to the southern part of India. It was a revelation – the perfect blend of spices, the richness of coconut, and the depth of flavors that left a lasting impression on my taste buds. Since then, South Indian Korma has become a staple in my kitchen, a dish that never fails to evoke fond memories and tantalize the senses.




Recipe of South Indian Vegetable Kurma




For Korma Paste:

  • 1/2 cup grated fresh coconut (without skin)
  • 1 tbsp cashews
  • 1 tbsp roasted chana dal
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds

For Gravy:

  • 2 tsp coconut oil
  • A few curry leaves
  • 3 cloves
  • 2 green cardamoms
  • 6 peppercorns
  • 1 star anise
  • 1 cup chopped onion
  • 1 tsp chopped green chilies
  • 1 tbsp garlic-ginger paste
  • 1/2 cup fresh tomato puree
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 cup yogurt (curd)
  • Salt to taste
  • 2 tsp chopped coriander leaves


  • 1/4 cup cauliflower florets
  • 1/4 cup diced potatoes
  • 1/4 cup green peas
  • 1/4 cup French beans, chopped
  • 1/4 cup diced carrots





  1. Prepare Korma Paste:

    • Dry roast grated fresh coconut, cashews, roasted chana dal, coriander seeds, fennel seeds, and cumin seeds until fragrant. Let them cool down and grind into a fine paste.
  2. Cooking the Gravy:

    • Heat coconut oil in a pan. Add curry leaves, cloves, green cardamoms, peppercorns, and star anise. Let them crackle.
    • Add chopped onions and sauté until golden brown. Then add chopped green chilies and garlic-ginger paste. Sauté for a minute.
    • Add turmeric powder, red chili powder, salt, and tomato puree. Cook until the raw smell disappears.
    • Add yogurt and mix well. Cook for a few minutes.
    • Add the prepared korma paste to the pan and mix thoroughly.
  3. Adding Vegetables:

    • Add blanched cauliflower florets, diced potatoes, green peas, chopped French beans, and diced carrots to the pan.
    • Pour in a little water, cover the pan, and simmer until the vegetables are cooked.
  4. Garnish and Serve:

    • Garnish the vegetable kurma with chopped coriander leaves.
    • Optionally, drizzle some chili oil on top for extra flavor and sprinkle powdered coconut for texture.
    • Serve hot with Malabari paratha or rice.


Enjoy the rich flavors of this South Indian Vegetable Kurma, packed with aromatic spices and creamy coconut goodness!




About the Recipe


South Indian Korma is a culinary masterpiece that encapsulates the essence of South Indian cuisine. Bursting with vibrant flavors and wholesome ingredients, this dish is a celebration of spices and textures. Traditionally made with a medley of vegetables cooked in a creamy coconut-based gravy, South Indian Korma is a testament to the region's rich culinary heritage.



Cooking Tips


  • Balance the Spices: Adjust the spice levels according to your preference, keeping in mind the delicate balance of flavors.
  • Creaminess is Key: Achieve the perfect creamy texture by simmering the gravy on low heat until it thickens.
  • Fresh Ingredients: Use fresh vegetables and herbs for optimal taste and aroma.



Pairing Guide


South Indian Korma pairs beautifully with a variety of accompaniments:


  • Steamed Rice: Serve hot with fluffy basmati rice for a satisfying meal.
  • Naan or Roti: Enjoy with freshly baked naan or roti for a hearty dinner.
  • Idli or Dosa: For a traditional South Indian experience, pair with soft idlis or crispy dosas.




Frequently Asked Questions


  1. Can I make South Indian Korma without coconut?
    • Yes, you can substitute coconut milk with cashew paste or yogurt for a creamy texture.
  2. What vegetables can I use in South Indian Korma?
    • You can use a variety of vegetables such as potatoes, carrots, peas, cauliflower, and beans.
  3. Is South Indian Korma spicy?
    • The level of spice can be adjusted according to personal preference. Start with less chili powder and add more if desired.
  4. Can I make South Indian Korma in advance?
    • Yes, South Indian Korma tastes even better when prepared in advance as it allows the flavors to meld together.
  5. Is South Indian Korma vegan-friendly?
    • Yes, you can make a vegan version of South Indian Korma by omitting ghee and using oil for cooking.
  6. How long does South Indian Korma last in the refrigerator?
    • South Indian Korma can be stored in an airtight container in the refrigerator for up to 3-4 days.
  7. Can I freeze South Indian Korma?
    • Yes, you can freeze South Indian Korma in freezer-safe containers for up to 2-3 months.
  8. What can I serve with South Indian Korma for a complete meal?
    • South Indian Korma pairs well with rice, naan, roti, idli, or dosa for a wholesome meal.
  9. Can I use canned coconut milk for South Indian Korma?
    • Yes, you can use canned coconut milk, but fresh coconut milk will yield the best results.
  10. Can I add meat to South Indian Korma?
    • While traditionally a vegetarian dish, you can add cooked chicken, lamb, or shrimp for a non-vegetarian version of South Indian Korma.


Feel free to explore the vibrant flavors of South Indian Korma and make it your own!