Idlimalai korma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 2 idlis (cut into 4 each)
  • 200 gms - mixed vegetables (peas, carrots, French beans and potatoes)
  • 1 tbsp - raisins
  • 3 tbsp - ghee or oil
  • 2 onions (chopped)
  • 1 tsp - ginger (finely chopped)
  • 1/2 cup - yoghurt (hung)
  • 1 tbsp - cashenwut paste
  • 2 tbsp - poppy seeds
  • 1 tsp - chilli powder
  • 1/2 tsp - halid powder
  • 1 green chilli
  • 1 tsp - coriander seeds
  • 1/2 tsp - jeera2 tbsp - Tomato puree
  • Salt to taste
  • For garnishing:
  • Coriander leaves (chopped)
  • 1/2 cup - cream

How to Make Idlimalai korma

  • Cube the carrots, string the beans and dice them.
  • Dice the potatoes.
  • Parboil all the vegetables including the peas.
  • Grind together cashew nut paste, poppy seeds, coriander seeds, jeera and green chilli to a fine paste.
  • Heat oil and fry onions till they are light brown.
  • Add chilli powder and halide powder and fry for a few seconds.
  • Add ginger, tomato puree and fry again till the oil separates.
  • Add the ground paste, salt and yoghurt.
  • Cook till the oil separates again.
  • Add the idlis, parboiled vegetables, raisins and cook for 5 mins. in one cup water over a low flame.
  • Remove from fire, sprinkle garam masala and stir in cream.
  • Garnish with chopped coriander leaves and serve hot.

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