Idiyappam with Vegetable Korma

Ingredients

• 0.5 cup Carrot (diced into 1/2-inch cubes)
• 0.5 cup Green Beans (cut into 1-inch pieces)
• 0.5 cup Green Peas (fresh or frozen)
• 0.5 cup Potato (peeled and diced into 1/2-inch cubes)
• 0.5 cup Cauliflower (cut into small florets)
• 0.25 cup Cashew Nuts (whole or broken)
• 1 tbsp Poppy Seeds (also known as khus khus)
• 2 tbsp Desiccated Coconut (unsweetened)
• 2 tbsp Ghee
• 1 pc Bay Leaf
• 1 inch Cinnamon Stick
• 2 pods Green Cardamom (lightly crushed)
• 2 pcs Cloves
• 1 medium Onion (finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 1 pc Green Chili (slit lengthwise)
• 0.25 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
• 0.5 cup Curd (plain, full-fat, whisked until smooth)
• 1.5 cup Water (plus more for grinding paste)
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (to balance flavors)
• 0.5 tsp Garam Masala
• 1 tbsp Fresh Cream (optional, for extra richness)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Prepare the Korma Paste

   • In a small bowl, soak the cashew nuts and poppy seeds in 1/4 cup of warm water for at least 20 minutes. This will soften them for grinding.
   • Transfer the soaked cashews, poppy seeds, and desiccated coconut to a blender.
   • Add 2-3 tablespoons of water and grind to a very smooth, fine paste. Set aside.
2. 2

   Cook the Vegetables

   • In a pot of boiling water, add the diced potatoes and carrots. Cook for 4-5 minutes.
   • Add the cauliflower florets and green beans. Cook for another 3-4 minutes.
   • Finally, add the green peas and cook for 1 minute. The vegetables should be about 80% cooked and still have a slight crunch.
   • Drain the vegetables and set them aside.
3. 3

   Sauté Aromatics and Build the Base

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the bay leaf, cinnamon stick, crushed green cardamom pods, and cloves. Sauté for 30-40 seconds until they release their aroma.