South Indian Vegetable Korma has its roots in the Southern regions of India, especially Tamil Nadu, Kerala, and Karnataka. This dish has been a part of the rich culinary tradition of the area for centuries. Traditionally, korma features a creamy coconut and yogurt-based sauce infused with aromatic spices.

Interesting Facts

Mughlai cuisine introduced korma to India during the Mughal Empire, enriching the culinary landscape with intricate flavors. The Urdu word “qorma,” meaning “braise,” gave us “korma,” signifying the method of slow-cooking meat or vegetables in a rich, creamy sauce. This dish boasts a luxurious texture and complex flavors, thanks to a blend of spices, yogurt, and coconut.

The introduction of korma to South India brought unique regional variations, incorporating local ingredients like coconut milk, curry leaves, and fresh spices. Each region in South India adds its own touch to the korma, making it a versatile and beloved dish. In South India, people often prepare korma during festivals and special occasions, as it holds a special place in celebrations. The dish’s unique blend of spices and coconut makes it a favorite among vegetarians and non-vegetarians alike. There are also many variations of the dish.

Variations of Vegetable Korma

South Indian Vegetable Korma is versatile and can be adapted to suit various tastes. Here are some vegetarian variations:

Paneer Korma: Add cubes of paneer (Indian cottage cheese) to the korma for a protein-rich variation.
Mixed Vegetable Korma: Use a variety of vegetables like carrots, peas, potatoes, beans, and cauliflower for a colorful and nutritious dish.
Mushroom Korma: Add mushrooms to the korma for an earthy flavor and a meaty texture without using meat.
Nutty Korma: Enhance the richness by adding cashew paste along with coconut paste for a luxurious texture.

You may serve the South Indian Vegetable Korma hot with steamed rice, coconut rice, jeera rice, or plain rice for a hearty meal. Also, it may be paired with soft Indian breads like roti, naan, or paratha. A side of papad and a refreshing cucumber raita can complement the korma beautifully. You may also garnish the korma with fresh coriander leaves and a few drops of lemon juice for added freshness.

With its rich history, delicious taste, and versatility, South Indian Vegetable Korma is a must-try for anyone who loves flavorful and aromatic Indian cuisine. Whether you’re cooking for a special occasion or just a regular meal, this korma is sure to impress! Also, check out more recipes on our Southern Spice blog page!

South Indian Vegetable Korma

Recipe by Sam Aiyar

0.0 from 0 votes

Course: MainCuisine: Southern SpiceDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

680

kcal

Total time

hour

minutes

South Indian Vegetable Korma is a delightful, aromatic dish that brings together an array of vegetables, whole spices, and a creamy coconut-based sauce. This flavorful korma, enriched with yogurt and a blend of traditional Indian spices, is perfect for pairing with rice, roti, or Malabar paratha.

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Ingredients

2 cups mixed vegetables (carrots, potatoes, peas, beans, cauliflower, etc.)
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 green chilies, slit lengthwise
1 tablespoon ginger-garlic paste
1/2 cup grated coconut pieces (nariyal)
1 tablespoon poppy seeds (khas khas)
1 teaspoon fennel seeds (saunf)
2 green chilies
Whole spices: 2 cardamom pods (elaichi), 3-4 cloves (laung), 6-8 peppercorns (kali mirch), 1 small cinnamon stick (dalchini), 1 teaspoon cumin seeds (jeera), 1 bay leaf (tej patta)
A few curry leaves (kadipatta)
1/2 cup yogurt (dahi)
1/4 teaspoon turmeric powder (haldi)
1 teaspoon red chili powder (lal mirch powder)
1 teaspoon coriander powder (dhania powder)
2 tablespoons oil or ghee
Salt to taste
Fresh coriander leaves (hara dhania), chopped (for garnish)

Instructions

Prepare the coconut paste: Blend the grated coconut pieces (nariyal), poppy seeds (khas khas), fennel seeds (saunf), and green chilies with a little water to make a smooth paste. Set aside. Also, prepare the ginger-garlic paste.
Cook the vegetables: Boil the mixed vegetables until they are tender. Do not overcook. Drain and set aside.
Sauté the whole spices and curry leaves: Heat oil or ghee in a pan over medium heat. Add the whole spices (cardamom pods (elaichi), cloves (laung), peppercorns (kali mirch), cinnamon stick (dalchini), cumin seeds (jeera), bay leaf (tej patta)) and curry leaves (kadipatta). Sauté until fragrant.
Sauté the onions: Add the chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste: Add the ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell goes away.
Cook the tomato: Add the chopped tomato and cook until it turns soft and mushy.
Spice it up: Add the turmeric powder (haldi), red chili powder (lal mirch powder), and coriander powder (dhania powder). Mix well and cook for another 2-3 minutes.
Combine the ingredients: Add the boiled vegetables and the coconut paste to the pan. Mix everything well.
Add yogurt: Lower the heat and add the yogurt (dahi), stirring continuously to prevent curdling.
Simmer: Add salt to taste and let the korma simmer for 5-7 minutes, allowing the flavors to blend.
Garnish and serve: Garnish with fresh coriander leaves (hara dhania) and serve hot with rice, roti, or Malabar paratha.

Notes

To make the korma richer, you can add a small amount of fresh cream (malai) towards the end of cooking. Alternatively, you can use cashew paste along with coconut to give it a rich texture.