Korma for Idli and Dosas

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • Tomatoes (medium) - 2
  • Onions (medium) - 2
  • Garlic flakes - 7-8
  • Green chillies - 6-7
  • Cardamom - 4
  • Cloves - 4
  • Cinnamon - a small piece
  • Freshly grated coconut - 1 cup
  • Chutney dal (roasted gram) - 2 tbsp
  • Khus-khus - 1 tbsp
  • Oil - 2 tbsp
  • Water - 1 cup
  • Salt to taste
  • Coriander leaves to garnish - 3 tbsp

How to Make Korma for Idli and Dosas

  • Cut tomatoes, onions, garlic and green chillies lengthwise.
  • Grind coconut, khus-khus and chutney dal to a smooth paste.
  • Heat oil.
  • Add onions, garlic, green chillies, cloves, cardamom and cinnamon.
  • Stir for 2 minutes till the onions become transparent.
  • Put the tomatoes and stir for 1 minute.
  • Pour the water and let it boil.
  • Now add the coconut paste and salt.
  • As soon as it starts boiling, take it off from fire and garnish it with coriander leaves.
  • Serve hot with idlis, dosas or uttapams.

EXPLORE CATEGORIES