Spicy Vegetable Korma (South Indian Style)

Spicy Vegetable Korma (South Indian Style)
When I started to blog I had no idea what it takes to host a food blog. I knew I was good at cooking and had passion to experiment new dishes from around the world, but thats not the only qualification needed to host a successful blog. One needs to be a good writer, detail oriented covering each hidden details on recipe writing, good photographer, understand the effects of props and food styling, good color coordinator to know the color contrasts between dishes and the plates, and so on. Man, I just stepped in to this field with no prior knowledge on any of the above mentioned and many others that I am yet to learn. I love the fact that I’m learning each day and that makes me so excited to enter my kitchen and to post on my blog.

My first weeks or I should say the first few weeks were more focused on getting contents and filling my blog. I would be so excited to see the recipe in the blog, as an after thought, I’ve been so naive to think that increasing the blog content is more important than to make the recipes and food more appetizing and user friendly. I would just click the dishes right out of the stove without any thought involved.

I have the habit of browsing other blogs on my free time and I would be awe struck with food photographs that I started taking initiative to make my food pictures more appealing. Adding to that this month, Srivalli announced, “Revisiting old recipes with new pictures” as a special theme and I jumped at that opportunity to force myself in redoing some old recipes. The next 2 days I’ll be posting new pictures of some old recipes that’s already in my blog, see the before and after picture and let me know if you can see and feel the difference.

Today the recipe picture under scrutiny is Spicy Vegetable korma (South Indian Style). For information I used the same camera for the before and after pictures(Canon Powershot, point and shoot camera). Its the “Gyan” or “Acquired Knowledge” that makes the difference. Though a long way to go, have I learnt something? Waiting to hear from you….

Before Pictures:

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After Pictures:


Recipe (I’ve not changed ingredients or method)


Vegetables (Carrot, beans, cauliflower, green peas, potato) –2 cups

Onion –1 big (finely chopped)

Tomato –1 big

Green Chillies –5

Ginger –1? piece

Ginger-garlic paste — 1 Tsp

Bay leaf –1

Oil –2 tablespoon

Mustard seeds –1 teaspoon (I dint use mustard seeds)

Chilli powder — 1 1/2 Tsp (I used about 3/4 Tsp)

Coriander powder –1 1/2 Tsp

Garam masala — 1 Tsp

Turmeric powder — 1/2 Tsp

Coconut milk — 1/4 cup

Salt –to taste

To Grind:

Coconut — 1/2 cup

Cashew nuts — one handful (about 10)

Poppy seeds — 1/2 Tsp

Fennel seeds — 1/4 teaspoon

Green chillies — 4


1. In a thick bottom vessel, heat oil and splutter mustard seeds. Add bay leaf, onions , green chillies , ginger and ginger garlic paste one by one and fry. Onion should not turn brown color.

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2. Add the powdered ingredients (chilli powder, turmeric powder, garam masala, coriander powder) and fry for few mins. Put the vegetables in this along with the coconut milk ,salt and enough water and cook.

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3. Grind all the ingredients in the TO GRIND list(coconut, cashews, poppy seeds, fennel seeds, and green chillies) in to fine paste. When it is half way through add the grounded paste and chopped tomato . Let it cook until done. Garnish with curry leaves and coriander leaves. Serve with roti or pulao. Enjoy!!!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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