Kitchen Recipe Collection
Indian Vegetable Korma (South Indian Style)
A fragrant, mildly spiced South Indian mixed vegetable stew simmered in a luscious coconut, poppy seed, and cashew base.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- mixed vegetables (carrots, beans, peas, potatoes, cauliflower)
- fresh grated coconut
- poppy seeds (khus khus)
- cashews
- roasted chana dal (pottukadalai)
- fennel seeds
- green chilies
- ginger-garlic
- onions
- tomatoes
- curry leaves
- coconut oil
Equipment
- Blender
- Cooking pot
Instructions
- 1
Soak Ingredients
Soak poppy seeds (khus khus) and cashews in warm water for 15 minutes to soften them.
- 2
Make Korma Paste
In a blender, combine fresh grated coconut, soaked poppy seeds, cashews, roasted chana dal, fennel seeds, green chilies, and a little ginger-garlic.
- 3
Blend to Paste
Blend with a little water until it forms a very fine, smooth, pale green/white paste.
- 4
Parboil Vegetables
Chop the mixed vegetables into uniform cubes. Boil them in salted water until they are 80% cooked. Drain and set aside.
- 5
Heat Oil
Heat coconut oil in a pot. Add a small cinnamon stick, cloves, cardamom, and a bay leaf.
- 6
Temper
Add fennel seeds and fresh curry leaves. Let them sizzle.
- 7
Sauté Onions
Add thinly sliced onions. Sauté until they are soft and translucent (do not brown them, to maintain the light color of the korma).
- 8
Cook Tomatoes
Add finely chopped tomatoes and a pinch of turmeric. Cook until soft.
- 9
Add Korma Paste
Pour the blended coconut-poppy seed paste into the pot. Sauté on low heat for 5 minutes, ensuring it doesn't stick to the bottom.
- 10
Combine Vegetables
Add the parboiled vegetables and salt. Stir gently to coat them in the masala.
- 11
Simmer
Add a cup of water to adjust the consistency. Cover and simmer gently for 5-7 minutes until the flavors meld.
- 12
Garnish and Serve
Garnish with fresh coriander leaves. Serve hot with Appam, Idiyappam, Parotta, or Chapati.
Cooking Tips
- Poppy seeds and roasted chana dal are the secret thickeners in a South Indian Kurma, giving it a unique, nutty texture distinct from North Indian cream-based Kormas.
- Do not boil the curry vigorously after adding the coconut paste, as it can separate.
Variations
- Chicken Kurma: Replace vegetables with chicken pieces, cooking the chicken in the onion-tomato base before adding the paste.
Chef's Notes & Storage
- A quintessential accompaniment for flaky layered flatbreads (Parotta) across Tamil Nadu and Kerala.
Nutrition Estimate
310 calories · 8g protein · 24g carbs · 22g fat · 6g fiber per serving
