Graduating from making Omlette and Dhal, now we are very conversant with Sambar, Korma and Kuzhambu and their variants!
Of these I wanted to especially document Cauliflower-cashew korma and Fish curry. Fish curry has been already documented in a boring 2 part youtube video spanning approx 25 mins. When the video was just about to go viral in the internet as Sulekha.com embedded that video in their website, i just protected the video to maintain a low profile :-). So in this blog I better document the Cauliflower-cashew korma.
This recipe is a modified version of a recipe I found in the internet.
IngredientsCauliflower - 1/2
Carrots - 4
Peas - 1/4 cups
Oil - Sunflower oil or Olive oil
Onions - 1
Tomatoes - 2
Garlic - 4 cloves
Tamarind paste - 1/2 teaspoon
Cashews - 3/4 cups
Salt
Mustards
Red chillies - 3
Preparation:
1. Wash the cashews and soak them in cold water for an hour
2. Cut cauliflowers and Carrots and boil them in a low heat until cauliflower and carrots become tender. We did this in a cooker with a loosely closed lid (not pressure cooked)
3. Grind the the cut onions, cut tomatoes and all the cut garlic cloves with cumin powder and salt in a blender with very little water just enough to make a paste.
4. Pour oil in the pan just enough to form a layer on it and heat the pan.
5. Once the pan gets hot, add 3 red chillies, Mustards
6. Pour the paste in the pan and saute.
7. By now if the carrots and cauliflower had become tender add some peas to it. After a few minutes you can mix the tamarind paste in water and add it to the boiling vegetables.
8. Grind the cashews in the blender and pour it over the sautee and keep sauting.
7. Add the boiled vegetables to it and let it boil.
8. Grind grated cocunut in a blender with some salt, a little turmeric and little chilli powder and pour it over the boiling mix.
9. Let it boil in low flame for 10 mins and the Veg korma should be ready!
ETA - a little more than an hour!
Taste - Amazing!! The cashews add a creamy flavour to the korma.
This curry goes well with rice, Chapathi, Idly or Dosa.
For questions and ingredient substitutes or suggestions...pls leave a comment.
The general fomula for kuruma is no tamarind. tamarind has a place in sambar,kuzhamu rasam and pulikachal. It is a wonder you thought of adding tamarind. May be this is the modification you have done? Happy cooking and sharing the dish and its making!
ReplyDeleteyou gave me this recipe b4 posting although without tamarind but with tomatoes. i had made this number of times and it never failed to get appreciations.what more gautham and kaushik will eat by themselves.i usually make this as a side dish for chappathis.apart from this they eat only noodles and pizza by themselves.good u posted it.
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