Vegetable Kurma / Korma is the best accompaniment with roti's or even poori's.There are different types of kurmas but the hotel style veg kurma that is served with parotta,chapathi, idiappam is to die for. I remember eating malabar style korma with parottas, pooris and set dosa, i still remember the taste. In Pune you do not get that authentic taste except in a few handful of south indian restaurants, but they never satisfy me. So I thought of trying it at home. Voila... the korma tasted even yummier and loved it. Hope you try it... Happy cooking...
Ingredients:
Mixed Vegetables - 1 and 1/2 cup(I used a combination of carrots, gobi, peas,potato)
Onion - 1
Tomato - 2(big, ripe)
Garam masala powder - 1 tsp
Cumin seeds - 1 tsp
Cinnamon stick - 1 inch
Cloves - 2 - 4
Curry leaves - 8-10
Coriander leaves - 1/2 tbsp
Oil - 2 tbsp
Salt - to taste
To grind to a paste:
Fresh grated coconut - 1/2 cup
Cashews - 8-10
Fennel seeds - 1 tsp
Green Chillies - 2 - 3
Ginger - 1 Inch piece
Garlic - 6-8 pods
Method:
First grind the ingredients listed under 'to grind' with little water to a fine paste, keep aside.
Heat oil in a kadai add cumin seeds, cloves, cinnamon and curry leaves.
Once cumin seeds splutter, add finely chopped onions and cook till they are translucent.
Now add mixed vegetables.
Add the masala paste, mix well.
Now add tomato puree, garam masala, salt and mix well.
Cover and cook till you get a thick kurma constistency. Garnish with corriander leaves.
First grind the ingredients listed under 'to grind' with little water to a fine paste, keep aside. Chop the vegetables and rinse it well.
Heat oil in a kadai add cumin seeds, cloves, cinnamon and curry leaves. Once cumin seeds splutter, add finely chopped onions and cook till they are translucent. Now add mixed vegetables.
Add the masala paste, mix well. Now add tomato puree, garam masala, salt and mix well. Cover and cook till you get a thick kurma constistency. Garnish with corriander leaves.
Serve hot with rotis, malabar parotta, idiyappam, poori's.
Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML
Ingredients:
Mixed Vegetables - 1 and 1/2 cup(I used a combination of carrots, gobi, peas,potato)
Onion - 1
Tomato - 2(big, ripe)
Garam masala powder - 1 tsp
Cumin seeds - 1 tsp
Cinnamon stick - 1 inch
Cloves - 2 - 4
Curry leaves - 8-10
Coriander leaves - 1/2 tbsp
Oil - 2 tbsp
Salt - to taste
To grind to a paste:
Fresh grated coconut - 1/2 cup
Cashews - 8-10
Fennel seeds - 1 tsp
Green Chillies - 2 - 3
Ginger - 1 Inch piece
Garlic - 6-8 pods
Method:
First grind the ingredients listed under 'to grind' with little water to a fine paste, keep aside.
Heat oil in a kadai add cumin seeds, cloves, cinnamon and curry leaves.
Once cumin seeds splutter, add finely chopped onions and cook till they are translucent.
Now add mixed vegetables.
Add the masala paste, mix well.
Now add tomato puree, garam masala, salt and mix well.
Cover and cook till you get a thick kurma constistency. Garnish with corriander leaves.
First grind the ingredients listed under 'to grind' with little water to a fine paste, keep aside. Chop the vegetables and rinse it well.
Heat oil in a kadai add cumin seeds, cloves, cinnamon and curry leaves. Once cumin seeds splutter, add finely chopped onions and cook till they are translucent. Now add mixed vegetables.
Add the masala paste, mix well. Now add tomato puree, garam masala, salt and mix well. Cover and cook till you get a thick kurma constistency. Garnish with corriander leaves.
Serve hot with rotis, malabar parotta, idiyappam, poori's.
Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML
Yummy Korma
ReplyDeleteThank you...
DeleteVery healthy and delectable korma, totally irresistable...
ReplyDeleteThanks for linking it to the wtml event dear, waiting for more delicious and lovely entries from you.