I want to make a south indian vegetable korma with out onion and garlic could any one tell me how to make it?

Question

i mean vegetable kurma with cauliflower, carot, potatto, peas and tomotto. i have tried with many so called kurma powders but i couldnt get the real taste. so i need suggestions how to get the real taste using just the homely ingredients. pl advise me . thanks. hariharan.

Answer 1

Hi Hariharan :

Korma can certainly be made w/out garlic and onion.  This is how I make it.  Kurma is a subtle dish where the flavours of the veggies are distinct, enhanced by the light sauce/gravy with the skilful/judicious use of spices, Khus Khus and coconut.

Kurma/korma comes out best when coconut is ground wet. with the Kasa Kasa/Khus Khus. SSSS has goven you a very nice recipe -- the only changes I might make are to increase the Kasa Kasa quantity to 2 tbs -- soak in water in a cup  and check to see if there are any impurities before adding to coconut, chilies, cashews for grinding. Also, adding one Shalgam/ Turnip, diced, gives the flavor of onions. you can use it or leave it out.

Also,  you can pressure cook the veggies with a little water, just one whistle, or 2 minutes  along with the cardamom and cinnamon and cloves.  When you open the cooker (after it cools),  the aroma will simply lift you to the skies, Then add the ground wet mix,  as SSSS has directed, let it simmer a few minutes,  sprinkling  a pinch  cinnamon powder and half- tspn  garam masala at the very end, topped with a little ghee. Your Korma is ready.

On the other side when using, just to mention,  Korma uses only onion (just half or one) but never garlic.

Answer 2

Ingredients

Vegetables – beans, carrots, green peas, potato, cauliflower - Required amount

Elakkai, Cinnamon and Krambu - 1 each

Kasa Kasa - 1 teaspoon

Green chillies - 7 or 8 (add or reduce accordingly how spicy you want)

Curd - 1/4 cup

Cashews - 5 whole

Dry coconut or Kopra - 7 teaspoons

Jeera - 1 tsp.

Ginger - 1 medium piece

Tomato - 2 medium size

Red chilly powder - 1 teaspoon

Dhania powder - 1 teaspoon

Garam masala - 1/2 teaspoon

Coriander leaves - 1/2 bunch

Ghee - 2 tsp.

Method

        Boil the vegetable till it is half done. Drain water

        Grind together coconut, green chillies, ginger,  jeera, cashews,  and kasa kasa with 1/2 of the coriander leaves.

          Keep the kadai and add 1 tsp. oil and 1 tsp. ghee

         cut 2 tomatoes and add that too.

         When tomatoes become little soft, add the vegetable and stir for 3 or 4 minutes.   Then add the masala paste and mix the masala with vegetables for 2 minutes, now add curd and mix properly.  Then add required amount of salt, chilli powder and coriander power

      Add 1/2 tsp. of garam masala, and also add the required amount of water, let the whole thing boil for 10 - 12 minutes (or till the vegetables are fully done).     Just before serving add 1 tsp. of ghee and decorate with few coriander leaves.

This is how I make KORMA, it comes out very good each time I prepare this. Let me know your feedback.

Answer 3

No, it is not possible to exclude onion and garlic. You cannot expect a real taste of korma.