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Main Course

Kerala Vegetable Korma

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 nos Potato — diced
1 nos Carrot — diced
6 - French beans cut in small pieces
1/2 cup Green Peas
1 cup Cauliflower
1 nos Tomato — chopped
2 nos Onion — chopped
1 - Green chillies — chopped
Ginger garlic paste - 2 tsp
1/4 tsp Turmeric powder
1 tsp Chilly powder
11/2 tsp Coriander powder
1/2 tsp Garam masala
1/4 tsp Pepper powder
Curry leaves A, a few
1 tsp Fennel seeds (Perinjeerakam)
1/2 cup Coconut — grated
1/4 cup Curd
2 tbsp Oil
Salt, to taste

Preparation

Step 1
Dry roast the fennel seeds and grind with coconut and curd.
Step 2
Warm the oil in a kadai or a pan.
Step 3
Sautee onion and green chilly until golden.
Step 4
Add ginger garlic paste and fry.
Step 5
Add turmeric, chilly, coriander, garam masala, pepper powder, curry leaves and fry.
Step 6
Add the ground coconut paste and stir till almost dry.
Step 7
Add the vegetables (except cauliflower), enough water and salt.
Step 8
Put the lid on and cook till abt 3/4 done (about 15 minutes).
Step 9
Add cauliflower and cook for another 5 - 10 minutes.
Step 10
Goes well with Chappati or any roti.
Step 11
The Chilly (green and powder) that I use are enough to make this a pretty spicy curry. U may need to amend it according to the ones that u use and according to whether u want it spicy or not :-) Hope u like it!

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Vegetable Korma

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 nos Potato — diced
1 nos Carrot — diced
6 - French beans cut in small pieces
1/2 cup Green Peas
1 cup Cauliflower
1 nos Tomato — chopped
2 nos Onion — chopped
1 - Green chillies — chopped
Ginger garlic paste - 2 tsp
1/4 tsp Turmeric powder
1 tsp Chilly powder
11/2 tsp Coriander powder
1/2 tsp Garam masala
1/4 tsp Pepper powder
Curry leaves A, a few
1 tsp Fennel seeds (Perinjeerakam)
1/2 cup Coconut — grated
1/4 cup Curd
2 tbsp Oil
Salt, to taste

Preparation

Step 1
Dry roast the fennel seeds and grind with coconut and curd.
Step 2
Warm the oil in a kadai or a pan.
Step 3
Sautee onion and green chilly until golden.
Step 4
Add ginger garlic paste and fry.
Step 5
Add turmeric, chilly, coriander, garam masala, pepper powder, curry leaves and fry.
Step 6
Add the ground coconut paste and stir till almost dry.
Step 7
Add the vegetables (except cauliflower), enough water and salt.
Step 8
Put the lid on and cook till abt 3/4 done (about 15 minutes).
Step 9
Add cauliflower and cook for another 5 - 10 minutes.
Step 10
Goes well with Chappati or any roti.
Step 11
The Chilly (green and powder) that I use are enough to make this a pretty spicy curry. U may need to amend it according to the ones that u use and according to whether u want it spicy or not :-) Hope u like it!

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.