VEGETABLE KORMA வேஜிடேபல் குருமா

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VEGETABLE KORMA வேஜிடேபல் குருமா (South Indian Style)

INTRODUCTION


Very mention of "Korma" conjures up a heavenly smelling creamy thickish curry that can add supreme taste to Parathas or for that matter even plain rice or Pulao/Biriyani.
Korma entered India with the Mughals and their royal Cooks. The meats are braised and dipped in yogurt based spiced paste and cooked on slow coal fire for an extended period to incorporate subtle flavors in meats. This might have been mainly to enhance the aroma of meats in otherwise bland paste of nuts like Almonds and cashew. Remember that Red Chili peppers had not yet entered Mughlai cuisine.

Whereas if you give another 150 to 200 years and come down south crossing Vindhyas to Deccan all the way to Coastal Madras state (it included kerala, karnataka also)then the real Hot, Tangy and lip lingering korma taste surfaces . This is because of a new hot spice called CHILLI or MOZAKKA brought from America by Spaniards and Portugese, who brought this spice to India and Asia.Some say that It went to Indonasia and Malaysia first and then to India.This hot spice completely altered the way Indian subcontinent cooked food. I bring to you southern Korma usually referred to as "KURUMA"

KORMA...KURUMA...THE BLISS




INGREDIENTS FOR GRAVY

Onion Paste 1/2 cup
Ginger 2"piece (thumb thickness)
Garlic 10 cloves
Green Chillies 2 Nos.
Coconut Paste 1/4 cup
Poppy seeds paste 2 to 3 spoons
Tomato Puree 1/2 cup
Fresh Curds (mildly sour) 4 spoons
Cashew/Almond paste....1/4 cup (If you do not want to use Coconut paste)
I personally use a little nuts paste along with coconut paste

DRY SPICES POWDERS

Turmeric Powder 1/2 spoon
Cinnamon powder 1/2 spoon
Clove powder of 3 cloves
Anis star 1/4 flower
Fennel seeds 1/4 spoon
Pepper Powder 1/8 spoon
Cumin Powder 1/2 spoon
Coriander Powder 1 spoon
Chilli Powder 1 spoon
Garam Masala Powder 1/2 spoon (optional)
Salt to taste

Fresh Lime juice/ sour curds as souring agents to taste


VEGETABLES OF CHOICE

Green peas 1 cup
Diced Potatoes 250 gm.
Diced Carrot 100 gm.
Diced Tomatoes 1 no.

FOR TEMPERING

Cinnamon sticks 3 to 4 nos
Cloves 5 to 6
Jeera 1/4 spoon (optional)
Bay leaves 2 nos
Anis star 1 no.
Cooking oil/Ghee 2 to 3 ladles


METHOD OF PREPARATION

Make paste of all the ingredients of Gravy and store in different cups. Make powder of Cinnamon, Jeera (cumin), Clove, fennel seeds, Anis star (after removing the seeds) , Black pepper, etc. Try and make fresh powder of Dhania seeds also. Keep aside all the pastes and dry spices.

Semi cook all the vegetables in a pressure cooker/pressure pan after adding some salt and 1/4 spoon of Sugar. This is to preserve and enhance the color of green peas and carrots.

Take a little Ghee/oil in a Kadai/wok add Onion paste after the ghee is Hot, let it turn golden brown. Add Ginger and Garlic paste and turn for two minutes , now add Tomato puree and fry till oil separates, add fresh curds, coconut paste and stir for a minute. Add all the dry spices powders, Garam masala powder and salt. Fry for about another minute. Now add poppy seeds paste along with boiled vegetables and a little water if needed. You can use boiled vegetable water also. Let it simmer for another ten minutes or so. Ensure that the vegetables are properly cooked in spicy juice. Now taste for salt and chillies. If needed, add extra as per your taste. If you need more sour, add sour curds or Lime juice to taste. Mix thoroughly.

prepare tempering with rest of ghee/ oil and add Cinnamon and Cloves , Bay leaves and cumin .When cloves start popping, tamper the Kurma and cover it.

Serve hot after 1 hour after reheating. This Kurma would steal the hearts of all your loved ones.