Side dishes that complement the main course
Vegetable korma: Vegeatable korma is a delectable curry made up of a hotchpotch of vegetables, dried spices and coconut. This is highly delicious and rich in minerals and vitamins.
Let’s quickly jump right into the recipe, shall we?
- Tomatoes (about two)
- Cumin seeds
- Cinnamon, cardamom and cloves
- Homemade chilli powder using red chilli, coriander seeds, fenugreek seeds and black pepper.
- Grated or chopped coconut
- Cashew nuts
Method of cooking: You could use any vegetable of your choice like carrots, beans, cauliflower, peas and potato. First fry them separately in oil. Frying the vegetables beforehand accentuates the flavour.
Additionally, you can fry them with the turmeric and homemade chilli powder so they can soak up the tang.
Grind the cumin seeds, tomato, ginger, grated coconut and dry spices (cinnamon, cloves, cardamom, javitri, nutmeg) and cashew nuts together in a blender. Keep this aside.
Now add in the mixture along with the fried vegetables and let it cook for a few minutes. Garnish with fresh coriander. This has an intoxicating aroma and is sure to have your mouth watering!
This is a versatile lentil soup that can be eaten with roti and rice alike. It is a succulent and luscious dish that will leave you craving more.
The ingredients include:
- Toor dhal
- Ghee or clarified butter
- Tempering ingredients (This is a classic Indian combo that includes red chilli, mustard seeds, coriander seeds, curry leaves and asafoetida)
- Green chilli
- Tomatoes (2)
- Red chilli
- Red chilli powder, coriander powder
- Coriander leaves
Method of cooking: Firstly, you have to cook the toor dhal in a pressure cooker for about three whistles until they become soft. You can add a tablespoon of oil and turmeric along with the dhal.
Once it is cooked, set it aside. Now add some oil into your cooking pot and add the tomatoes, green chilli and ginger. Let it cook for a few minutes until the tomatoes become mushy. Then add in your chilli powder, turmeric and coriander powder. Let the mixture absorb the combined flavours of the masalas. Then take a separate utensil (famously known as the tadka) and add in some oil. Let the oil heat up before you throw in the tempering ingredients. Preferably use ghee in this procedure as it adds a tremendous amount of savour to the dish. Once the spices splutter and pop; add it into your dhal. Throw in some kashmiri chilli powder for a bright pop of colour. Garnish with coriander leaves as usual. This adds freshness to your dish. You can let the dhal cook for a minute before serving on a platter.
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