Kerala style korma

Name: Kerala style korma
Total time: 2100 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tbsp Coconut oil; 1/2 cup curry leaves; 1 inch Cinnamon; as required Chopped vegetables; 1 cup Onions, thinly sliced; 1 cup potato, cut lengthwise'; 1 cup Green Peas+Carrot (Frozen); as required Salt; 1/4 cup Coriander leaveschopped; 1/2 cup Coconut pieces; 1 tsp Ginger. grated; 1 tsp Garlic. grated; 3 Green chillies cut lengthwise'; 1 tsp fennel

Lakshmi Sridharan Ph D @cook_19872338

USA

#CR
colorful, nutritious, aromatic and flavorful

Lakshmi Sridharan Ph D @cook_19872338

USA

#CR
colorful, nutritious, aromatic and flavorful

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Ingredients

35 mins

6 servings

1 tbspCoconut oil
1/2 cupcurry leaves
1 inchCinnamon
as requiredChopped vegetables
1 cupOnions, thinly sliced
1 cuppotato, cut lengthwise'
1 cupGreen Peas+Carrot (Frozen)
as requiredSalt
1/4 cupCoriander leaveschopped
1/2 cupCoconut pieces
1 tspGinger. grated
1 tspGarlic. grated
3Green chillies cut lengthwise'
1 tspfennel

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Steps

35 mins

1

Prepare a checklist. Keep the necessary items near the cooking area
2

To make the paste: Add some water to the paste ingredients and blend them in a mixer.
Heat the coconut oil in a heavy saucepan over medium heat. Add cinnamon and curry leaves - 2 minutes. Add onions and stir-fry for 4 minutes. Stir in Garlic and Chili. Add 5c of water. Bring it to boil. Add potatoes
3

Add Green Peas Carrots, continue cooking 4 minutes. Do not overcook vegetables. Kuruma should not be dry; add water if needed. Cook with stirring now and then
Lower the fire. Add the coconut paste and stir. Continue cooking for another 3 minutes until the green smell goes away. Add salt and chopped coriander. Turn off the stove. Delicious and nutritious aromatic Kerala Kuruma is ready to taste.
Serve dosa, appam, paratha or even chapati

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Lakshmi Sridharan Ph D @cook_19872338

on July 31, 2022 19:16

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography