Kuruma/korma or saalna is very famous curry in South India. It has unique taste when compared to usual korma. Small small changes in ingredients results in different taste of the korma.
Here is the step by step procedure of plain korma recipe. This korma goes well with many dishes. It suits best with parotta/parantha, tomato rice, biriyani varieties, roti varieties, idiyappam, appam and idli/dosa.
- Shallots – 10
- Tomato – 1
- Garlic pods – (3-4)
- Fennel seeds – 1 tsp
- Curry powder – 1 tsp
- Coriander powder – 1 tbsp
- Turmeric powder – 1/4 tsp
- Coconut – (3-4) pieces
- Mint leaves – 1/4 cup
- Coriander leaves – 3 sprigs
- Salt – As per the taste
- Water – 1 cup
- Oil – 2 tbsp
- Heat oil in a kadai.
- Add half of fennel seeds, cumin seeds, cardamom pods, bay leaf, cinnamon stick and clove.
- Add chopped garlic, green chili and 3/4th of chopped shallots. Saute till the shallots turn light brown.
- Now, add 3/4th of chopped tomato. Saute it for 2 minutes.
- Add chopped coconut pieces and kas kas to it. Saute it for 1-2 minute(s).
- Allow the mixture to cool. Transfer the contents to the mixer grinder.
- Grind it into a paste.
- Heat oil in a kadai.
- Add remaining fennel seeds. Allow it to splutter.
- Add the remaining chopped shallots to it.
- Add mint leaves.
- Next, add the remaining chopped tomato. Saute till the tomato becomes soft.
- Add coriander powder, cumin powder and turmeric powder. Saute till the raw smell goes.
- Now, add the ground onion-tomato mixture. Mix it well.
- Add required water to it. Give a gentle stir. Allow it to boil.
- Finally, add little coconut oil and garnish it with coriander leaves.
- Serve hot with parantha, roti varieties, tomato rice, biriyani or idli/dosa.
- This korma/kuruma can be modified in other ways.
- Chopped and cooked mixed veggies(carrot, beans, green peas, cauliflower, mushroom, paneer,butter beans, meal maker & etc ) can be added to the tempering.
- Instead of grinding 3/4th of shallots & tomatoes respectively, all shallots and tomatoes can be used for grinding.
- In another type, coconut along with fennel seeds, green chili and kas kas can be grind. It can be added after adding tomatoes.
- In another variation, tomatoes can be avoided. It has different taste.
- Adjust the seasoning as per the taste.
- Do need to boil it for a long time. Once it starts to boil , turn off the flame.
- Coconut oil can be used for the whole processes. It gives added flavor.
- Small pinch of ajinomoto can be used to get the exact parotta kuruma/saalna taste.