A creamy and aromatic curry loaded with mixed vegetables, simmered in a rich sauce made from cashews, coconut, and yogurt. This restaurant-style dish is mildly spiced and pairs perfectly with naan or rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving
230cal
6gprotein
19gcarbs
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)
Delicate, thread-like steamed rice noodles from South India. Idiyappam, also known as string hoppers, is a light and healthy breakfast that pairs wonderfully with sweet coconut milk or savory curries.
Creamy, aromatic Vegetable Korma with light, fluffy Idiyappam - a truly soul-satisfying meal!
This south_indian dish is perfect for lunch. With 598.61 calories and 12.45g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
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
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
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
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.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Do not let it brown.
Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw smell disappears.
4
Create the Creamy Gravy
Reduce the heat to low. Add the turmeric powder, coriander powder, and Kashmiri red chili powder. Stir for 30 seconds.
Add the well-whisked curd. Stir continuously and vigorously for 2-3 minutes to prevent it from splitting.
Once the curd is incorporated, add the prepared cashew-coconut paste. Cook, stirring frequently, for 4-5 minutes until the paste thickens and you see ghee separating from the sides.
5
Simmer and Finish the Korma
Gradually pour in 1.5 cups of water, stirring constantly to avoid lumps. Add salt and sugar, and mix well.
Bring the gravy to a gentle simmer over medium heat.
Add the cooked vegetables to the gravy. Mix gently to coat them well.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the vegetables to absorb the flavors.
Stir in the garam masala and optional fresh cream. Cook for one more minute, then turn off the heat.
Garnish with freshly chopped coriander leaves and serve hot.
4
Serving size: 1 serving
369cal
7gprotein
74gcarbs
4gfat
Ingredients
2 cup raw rice (pacharisi or idli rice works best)
water (for soaking)
1 tsp salt
1 tbsp sesame oil (or any neutral oil)
Instructions
1
Soak and Grind the Rice: Wash the raw rice thoroughly in running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 hours, or overnight. Drain the water completely. Add the soaked rice to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a very smooth, fine batter. Add more water in small increments as needed to get a smooth, flowing consistency, similar to dosa batter.
2
Cook the Dough: Pour the ground batter into a heavy-bottomed non-stick pan. Add the salt and sesame oil to the batter and mix well. Place the pan on medium-low heat. Stir continuously to prevent lumps from forming. The batter will start to thicken. Keep stirring and cooking for about 8-10 minutes until it comes together as a single, non-sticky, soft dough ball.
3
Prepare and Press the Dough: Transfer the hot dough to a large bowl or plate. Let it cool for 3-4 minutes until it's warm enough to handle. While it's still warm, grease your hands with a little oil and knead the dough for 1-2 minutes until it's smooth and pliable. Grease your idiyappam press (sevai maker) and the idli plates or steamer trays. Take a portion of the warm dough and fill the press. Press the dough onto the greased plates in a circular motion to form noodle nests.
4
Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.
