Directions
This recipe of vegetarian korma from Tamil Nadu replaces coconut oil having high cholesterol with Oil, yet keeping the flavours intact.
Ingredients
- Oil – 200 ml
- Methi dana – 2 tsp
- Curry leaves -10 gm
- Jeera – 2 tsp
- Cinnamon – 3 nos
- Star anise – 4 nos
- Ginger whole – 50 gms
- Bayleaf – 2 nos
- Cashewnuts – 75 gms
- Red chilly powder – 2 tsp
- Salt – to taste
- Green peas – 1/2 cup
- Beans – 1/2 cup
- Fresh coriander leaves – 50 gms
- Mustard seeds – 2 tbsp
- Red chilly dry whole – 5 nos
- Grated coconut – 600 gms
- Green cardamom – 5 nos
- Black pepper – 10 gms
- Garlic pod – 10 nos
- Onion large – 2 nos
- Green chilly small – 2 nos
- Turmeric – 1 tbsp
- Coriander powder -1 tbsp
- Cauliflower – 1 cup
- Carrots -1/2 cup
- Potatoes – 1/2 cup
Steps
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1
Done
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In a large handi add 100ml Oil, to this add freshly grated coconut, add jeera, cinnamon, star anise, bayleaf, black pepper, green cardamom, half of red chilly whole, ginger, garlic pod, onion roughly sliced, green chilly, curry leaves, cashew nuts and half the turmeric. Now on a slow flame cook the mixture till it starts to change colour. Take out and put straight into a stone grinder to make into a fine paste. Keep this paste aside. |
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2
Done
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Cut cauliflower into florets, string the beans and cut into 1 in length, cut carrots into batons and potato into dices. |
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3
Done
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Heat oil, add whole dry red chilly, methi dana, and mustard seeds. When they splutter add curry leaves. Now add the vegetables and saute, sprinkle some salt. |
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4
Done
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Add the remaining turmeric, red chilly powder and coriander powder mixed with little water. Now add the paste and cook on slow flame. Cook till vegetables are done. Sprinkle with chopped fresh coriander. |
