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Saturday, 29 August 2015

Mixed vegetable Korma - South Indian Style


          Korma in general is a very popular side dish in South Indian Cuisine. But it differs from one region to the other. At few places it is cooked, adding yoghurt and in others, coconut-cashew paste is used. 

          Whatever the version, it is a delectable dish to be relished either with rice or chapatti. In the south, it is best enjoyed as an accompaniment along with appam, idiappam or Biryani. So here is a simple mixed vegetable korma in a step-by-step method. 







  • 1 big bowl (5-6 cups) mixed veggies
  • (raw papaya, french beans, broad beans, potato, yam, carrots, eggplants, bottlegourd, red pumpkin)
  • 2-3 tbsp. oil
  • 1-2 dry red chilies
  • 2 star anise
  • 2-3 green cardamoms
  • 1" cinnamon stick
  • 5-6 cloves
  • 2 bay leaves
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1-2 sprig curry leaves
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1 tbsp. roasted coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp./ garam masala powder
  • salt to taste
  • 2-3 tbsp. fresh coconut, grated
  • 1-2 fresh green chilies
  • 5-6 cashewnuts
  • coriander leaves to garnish







          Grind together coconut, green chilies and the cashews into a paste. Keep aside. Make a paste with the ginger-garlic paste, tomato paste and all the powdered spices (except salt) mixed with 1/4 cup water. Keep aside. 

          Heat oil and temper with dry red chilies, bay leaves, cardamoms, cloves, cinnamon, star anise and cumin seeds. After it stops spluttering, add the onion and curry leaves. Saute till light brown.

          Now add the ginger-garlic paste and saute on a low flame till the oil separates. Now add the chopped veggies and salt and mix well.

          Add 2 cups water and simmer, covered for 12-15 minutes till the veggies turns soft. Add the coconut paste and 1 cup water and continue to simmer till the gravy slightly thickens. 


  


                        Heat oil and temper with bay leaves, cumin seeds, star anise, cardamoms, 
                        cloves, cinnamon and dry red chilies.



                       
                          Add the onion and curry leaves. Saute till light brown.




                            Add the ginger-garlic paste, tomato paste and all the dry spices, 
                            (except water) mixed with some water.




                           Add the chopped veggies and water. Cook till the veggies turns soft.




                            Add the coconut paste and some more water. Simmer till the 
                            gravy slightly thickens.




                             Serve, garnished with coriander leaves.






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