KaiKari Kurma South Indian Vegetable Korma

Yield: Serves 4-6

Ingredients:

To Grind: 5 Tbs Unsweetened Grated Coconut (Thengai / Nariyal) - fresh grated preferred 12-15 Raw Cashews (Andiparippu / Kaju) 2 tsp White Poppy Seeds (Kasakassa / Khus Khus) 2 tsp Roasted Large Split Yellow Lentils (Pottukadalai / Daria Dal) 1 tsp Fennel Seed (Shombei / Saunf) ½ tsp Coriander Seed (Kothamalli / Dania Saabut) ½ tsp Cumin Seed (Jeerakam / Jeera) 3 Whole Cloves (Grambu / Laung) 2 Green Cardamom Pods (Elakkai / Choti Elaichi) 5 Black Peppercorns (Milagu / Kali Mirch) 2 Fresh Green Chiles (Patchimirapa / Hari Mirch) - seeds removed and chopped ¾ inch piece Fresh Ginger (Allam / Adrak) - rough chopped 4 cloves Fresh Garlic (Vellulli / Leh-sun) - rough chopped 6 Tbs Coconut Milk (Thengai Paal / Nariyal ka Doodh)

Other: 2 Tbs Oil - can use coconut, canola, vegetable. avocado, safflower, or grape seed oil 1 Medium Red Onion (Vaengayam / Pyaz) - diced 8 Fresh Curry Leaves (Karepaku / Kaddi Patta) 2 Roma Tomatoes (Takkali / Tamatar) - chopped ¼ tsp Turmeric Powder (Manjalpodi / Haldi) ½ tsp Red Chile Powder (Mulakupodi / Lal Mirchi) 1 ¼ Cups Coconut Milk (Thengai Paal / Nariyal ka Doodh) Kosher Salt (Uppu / Namak) to taste

Veggies: 1 ½ Cups Cauliflower Florets (Kovippu / Gobi) 1 Medium Yukon Gold Potato (Uralaikilangu / Aloo) - peeled and diced 1 Medium Carrot (Mangal Mullangi / Gajar) - peeled and chopped ⅓ Cup Green Peas (Bataneelu / Mutter) - frozen is fine 10 Green Beans (Paccai Pins / Phalas) - chopped

Procedure:

1) Place the cashews in a small bowl and cover with hot water - Allow to soak for 15-30 minutes 2) Once the cashews have soaked, drain and transfer to the work bowl of a blender or small food processor - Add the remaining 'to grind' ingredients and grind into a smooth paste - Set aside until needed 3) Heat oil in a large wok, kadahi, or pot over medium heat until shimmering - Once oil is hot, add onion and sauté until lightly browned (apx 8-10 minutes) - Add the curry leaves and give them a good stir 4) Add the tomatoes, turmeric, and red chile powder - Sauté for 2-3 minutes - Reduce heat to medium-low 5) Add the ground paste (from step 2) and continue to sauté (stirring frequently) for 5 minutes 6) Add the cauliflower, potatoes, and carrot - Continue to sauté for 2 minutes 7) Add the coconut milk and thoroughly combine - Bring to a simmer and allow to cook until potatoes are tender (apx 15 minutes) - Add the remaining veggies and continue to simmer for 5 minutes 8) Season with salt to taste - Transfer to a serving dish, garnish as desired, and serve hot with rice or your favorite Indian flat bread Taz Doolittle www.TazCooks.com