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    You are in: Home / Recipes / South Indian Vegetable Korma Recipe
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    South Indian Vegetable Korma

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Daydream's Note:

    Aromatic and delicious, with the fresh and lively flavour of cilantro, balanced by the creamy sweetness of grated coconut. Feel free to substitute vegetables of your choice. Cauliflower, winter squash, red bell pepper and aubergine all work well. We are lucky to have a neighbour with a 'drumstick' tree, so I included some of this in mine. Yum! Serve with rice, and other curry dishes if you wish. Adapted from a recipe by Chandra Padmanabhan.

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    Ingredients:

    Servings:

    Units: US | Metric

    Coconut Cilantro Paste

    Masala Powder

    Directions:

    1. 1
      Blend or process the grated coconut, chillies, onion, ginger, turmeric and cilantro together with a little water, in a blender or processor, until they form a fine paste. Set to one side.
    2. 2
      For the masala, heat a small, heavy-based skillet or pan over a medium-high heat. Add the anise, cinnamon, cloves, cardamom pods and poppy seeds, and dry-roast them until they give off a strong aroma. Be careful they do not burn. Grind them to a fine paste and set aside.
    3. 3
      Place all the vegetables except the tomato in a heavy saucepan, and add enough water to just cover them. Bring to to boil, reduce heat and simmer, covered, until the vegetables are just tender. Add the chopped tomato and salt, to taste, and simmer 1 - 2 minutes longer.
    4. 4
      Add the coconut/cilantro paste to the vegetables, and stir, before adding the masala powder. Mix well.
    5. 5
      Heat the oil or ghee in a small skillet, and saute the curry leaves for a minute or two before adding them to the korma.
    6. 6
      Garnish the finished dish with fresh cilantro leaves.

    Ratings & Reviews:

    • on January 16, 2008

      35

      Flavor and smell were good. I ended up with a little too much water in the dish. Next time I will err on the side of less water in which to boil the veggies.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2011

      55

      Loved the recipe. Adjusted green chilli use to reduce spice level. It came out really good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2010

      55

      yummy...

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for South Indian Vegetable Korma

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 393.2
     
    Calories from Fat 209
    53%
    Total Fat 23.3 g
    35%
    Saturated Fat 16.9 g
    84%
    Cholesterol 0.0 mg
    0%
    Sodium 53.2 mg
    2%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 12.1 g
    48%
    Sugars 11.8 g
    47%
    Protein 8.4 g
    16%

    The following items or measurements are not included:

    curry leaves

    cilantro leaves

    fresh ginger

    cinnamon bark

    cloves

    green cardamom pods

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