KaiKari Kurma Recipe
KaiKari Kurma
South Indian Vegetable Korma
Submitted By: Taz

Ingredients:

To Grind:
5 Tbs Unsweetened Grated Coconut (Thengai / Nariyal) - fresh grated preferred
12-15 Raw Cashews (Andiparippu / Kaju)
2 tsp White Poppy Seeds (Kasakassa / Khus Khus)
2 tsp Roasted Large Split Yellow Lentils (Pottukadalai / Daria Dal)
1 tsp Fennel Seed (Shombei / Saunf)
½ tsp Coriander Seed (Kothamalli / Dania Saabut)
½ tsp Cumin Seed (Jeerakam / Jeera)
3 Whole Cloves (Grambu / Laung)
2 Green Cardamom Pods (Elakkai / Choti Elaichi)
5 Black Peppercorns (Milagu / Kali Mirch)
2 Fresh Green Chiles (Patchimirapa / Hari Mirch) - seeds removed and chopped
¾ inch piece Fresh Ginger (Allam / Adrak) - rough chopped
4 cloves Fresh Garlic (Vellulli / Leh-sun) - rough chopped
6 Tbs Coconut Milk (Thengai Paal / Nariyal ka Doodh)

Other:
2 Tbs Oil - can use coconut, canola, vegetable. avocado, safflower, or grape seed oil
1 Medium Red Onion (Vaengayam / Pyaz) - diced
8 Fresh Curry Leaves (Karepaku / Kaddi Patta)
2 Roma Tomatoes (Takkali / Tamatar) - chopped
¼ tsp Turmeric Powder (Manjalpodi / Haldi)
½ tsp Red Chile Powder (Mulakupodi / Lal Mirchi)
1 ¼ Cups Coconut Milk (Thengai Paal / Nariyal ka Doodh)
Kosher Salt (Uppu / Namak) to taste

Veggies:
1 ½ Cups Cauliflower Florets (Kovippu / Gobi)
1 Medium Yukon Gold Potato (Uralaikilangu / Aloo) - peeled and diced
1 Medium Carrot (Mangal Mullangi / Gajar) - peeled and chopped
⅓ Cup Green Peas (Bataneelu / Mutter) - frozen is fine
10 Green Beans (Paccai Pins / Phalas) - chopped

Preparation:
  1. Place the cashews in a small bowl and cover with hot water - Allow to soak for 15-30 minutes
  2. Once the cashews have soaked, drain and transfer to the work bowl of a blender or small food processor - Add the remaining 'to grind' ingredients and grind into a smooth paste - Set aside until needed
  3. Heat oil in a large wok, kadahi, or pot over medium heat until shimmering - Once oil is hot, add onion and sauté until lightly browned (apx 8-10 minutes) - Add the curry leaves and give them a good stir
  4. Add the tomatoes, turmeric, and red chile powder - Sauté for 2-3 minutes - Reduce heat to medium-low
  5. Add the ground paste (from step 2) and continue to sauté (stirring frequently) for 5 minutes
  6. Add the cauliflower, potatoes, and carrot - Continue to sauté for 2 minutes
  7. Add the coconut milk and thoroughly combine - Bring to a simmer and allow to cook until potatoes are tender (apx 15 minutes) - Add the remaining veggies and continue to simmer for 5 minutes
  8. Season with salt to taste - Transfer to a serving dish, garnish as desired, and serve hot with rice or your favorite Indian flat bread
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