Wednesday, July 27, 2011

Chettinadu korma

    The main dishes in a south Indian cuisine are sambhar and rasam.  so I wanted to make something different. Then the thought of making korma occurred to me. My mom used to make this recipe with fresh karamani. I tried the same recipe with the vegetables.

Preparation time: 45 minutes
Serves up to 3-4 people


1 potato
2 Indian eggplants/ Brinjals
2 carrots
1 large onion
2 cloves of garlic
2 tomatoes
1 bay leaf
1/2 tsp of fennel seeds
1 tbsp of butter
2 tbsp of chopped coriander leaves
salt as required

For grinding:

3 tbsp of grated coconut
1 tsp of cumin seeds
6 dried red chillies
1 tbsp of coriander seeds


1.Chop the vegetables in to small squares and cook the vegetables (brinjal, potatoes, carrots)  with a pinch of turmeric and salt required for the vegetables.
2.Grind the ingredients together mentioned in the grinding section together in to a paste. Heat butter in the pan, add bay leaf and fennel seeds. Saute for a minute then add chopped onions and crushed garlic. 
3.Saute for 5 minutes, then add the ground mixture. Saute till the raw smell disappears. Add the chopped tomatoes and pinch of turmeric and salt. 
4.Keep sauteing till the tomatoes are wilted. Add the cooked vegetables and close the lid for 15 minutes. Then add the coriander leaves and cook for 5 more minutes. 
5.Korma is ready and serve with rice/ roti.

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