Vegetable Korma

Veg Korma

It was last weekend coconut featured in my grocery bag specially  for this
dish.It does not frequent my kitchen often, for fear of attracting cholesterol..I hardly use, grated coconut or coconut milk in my daily routine of meals except  during house events or if to prove my cooking skills at stressful  times.
Coconut and its milk do have magical powers in terms of lending a beautiful ,sweet taste to any dish..I absolutely love it, although try to keep it at bay.
But off late, I have been watching this program me,”Chakh Le” in NDTV good times , and have been introduced to many a coconut based recipes by the host be it veg or non veg..Most often it’s a south indian dish,with a ground base of coconut. Kerela, Tamil Nadu, Srilankan, Manglorean,all
types of recipes and yet the common binding factor remaining the coconut, either the grated version or milk.. Imbued by his expertise,I was tempted to make
one of this recipes at home, hence the power of resistance failed an d I finally bought coconut to make some wonderful recipes.
Most often, it is fish that I believe goes best with grated coconut. The coconut, tamarind or tomato based gravy with fishis too die for..However,in most south indian households even the regular
vegetables dishes are made with coconut as a base.And it does give a distinctlyflavored  taste.
Now ,while veg korma as a dish can very general, yet its more known as a north Indian dish, at least that’s how thepreparation is at most restaurants is. Be it a vegetable  kadai, vegetable , korma, vegetable handi, all of them categorizes into a north indian gravy.
But the same dish if cooked in a south indian household will have versions ,either with cocoanut, or tamarind extract

Veg Korma

And it really is amazing to see the different versions of this popular dish across regions.Every region would have its own distinct style.just by adding different unique seasonings and spices .But the southern region of the country has a clearly unique style of preparation
That’s what I choose for my veg korma tonight.The style form the southern region of my country..And yes, it did have an wonderful taste,pleasing to my taste palate
Ingredients
Carrots-1 chopped
Beans-few chopped
Cauliflower-few florets
Capsicum-1 small chopped lengthwise
Salt-as per taste
Oil-1 tbsp
Grated coconut- ½ of a small coconut
Onion-1 chopped
Mustard seeds-1/2 tsp
Tamarind extract-1 tbsp(soak few tamarind pieces in warm water for sometime)
Curry leaves-5 to 6
Red chilli powder- ½ tsp
Fenugreek seeds(optional)-1/4 th tsp
Asafodia(optional)- a pinch
To be dry roasted and grounded
Red chillies-1
Cumin seeds-1 tsp
Coriander seeds-1/2 tsp
Black Pepper- ½ tsp
Clove-5-6
Ginger-1 inch chopped
Garlic-6-7 chopped
Cinnamon- 1 large stick
Tempering:
Red chilli-1
Curry leaves- 3to4
Method
  • Roast
    dry the ginger, garlic, cumin and coriander seeds , cloves, black
    pepper, cinnamon stick ad grated coconut until brown
  • Add  red chilli
    powder and grind  them together to form a
    thick paste
  • In a pan, add oil(coconut oil is ideal), and
    when hot, spoon in the mustard seeds.You have an option of adding asafodia and
    methi(fenugreek seeds) as well. Add curry leaves and chopped onions..Fry and
    add the grounded paste. Fry for a minute and add the veggies. De glaze the pan
    water with little water and fry the veggies. Put water and let the veggies come
    to a boil.
  • Now add the tamarind extract and season with salt and leave it
    covered under low fame for sometime.

 

A wonderful concoction of the coconut and tamarind lends a beautiful taste to this dish.. A sweet n tangy recipe with the flavor of the curry leaves and mustard seeds sealing it as an authentic dish
from the southern flair.Additional tempering of red chilies and curry leaves in ghee will just enhance the flavor of this recipe leaving a susceptible aroma that lingers on and flows out of your kitchen .

 

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