WHITE VEGETABLE KORMA

                             

GRAVY/TAMIL NADU CUISINE/VEG-EASY-FAVOURITE-RECOMMENDED

SERVES:3-4                                                                                                          

COOKING TIME : 15-20 MINUTES

This mouthwatering dish has always been a huge hit with my family. Never gone wrong and tastes heavenly. This dish is made of mixture of vegetables in coconut gravy. You can have it with idiyappam, appam, chapathi or poori.  A lot of variations can be done in this dish. The one I have given here is very simple and doesn’t have any masala or spice powder. The taste of the coconut dominates and surely will stick to your taste buds wanting you to eat more.This recipe was originally conceived by my mother and rightfully passed on to me. So all credits goes to her J

INGREDIENTS :
Onion	1 (large) chopped
Ginger-garlic paste	2 tsp
Cauliflower	5-6 florets
Carrot	1 (medium) chopped
Potato	1 (medium) chopped
Garam masala	1 tsp

GRIND TO PASTE :
Coconut (grated)	2 cups
Green chilli	8
Roasted gram (pottu\udacha kadalai)	4 tbsp

TO TEMPER:
Coconut oil	3 tbsp
Cinnamon (1” stick)	2 nos
Aniseed	1 tsp
Curry leaf	8-10

METHOD :

• Grind the ingredients mentioned under “to grind” to a fine paste.
• Temper the given ingredients in coconut oil.
• To it add the chopped onions and fry until translucent.
• Add ginger-garlic paste. Saute for one minute. Now add the vegetables and sprinkle some water and close the pan with a lid for the vegetables to cook in medium flame for 8-10 minutes.
• Once the vegetables are done pour the ground paste and saute until the raw smell subsides.
• Add  salt and a tsp of garam masala.
• Pour required amount of water as per  your  gravy consistency (I usually make a little thick as prefered by my family).
• Simmer and let the gravy boil for 10 more minutes in low flame.
• Your creamy and yummy vegetable korma is ready to serve. Garnish with coriander leaves.

NOTE  :

• Adding roasted gram gives thickness to the gravy.
• Soak cauliflower florets in hot water with some salt and keep it covered for 5 minutes. This will kill any bacteria or worms that might be present in it (we usually add a pinch of turmeric powder too. Since I want my gravy to be white, I don’t add it but I rinse them well before use. You might add if u wish).
• You can microwave the vegetables for 10 minutes while the onions get cooked. This will save some time(this extra time helps me to pack lunch for my husband on busy  weekdays in time. He leaves by 9.00am so, the lunch should be ready by 8.30). Yes I multitask J
• I generally use these three veggies. The choice is purely yours. You can add green peas too. Any one of them will also do.