NOOL KOL / TURNIP KORMA

Serving size - 3 

Preparation time - 15 minutes

Cooking time - 15 or 20 minutes

Korma is very familiar side dish for roti varieties. It is bit different from original kormas. I used turnip as main ingredient in this side dish. My husband is picky food eater. I thought of doing something different on my 4th wedding anniversary. It should be healthy as well as have to get good marks from my husband. I tried this recipe. It came out awesome. My hubby loved it very much and drowned me on his praising showers. I was flying. My lil. one also loved it very much and told Amma Kumma super ikki :) I was flying flying flying....  for the whole day. I told my mom that she was very glad to hear this. It is my own recipe. It came as my hubby and lil. Prince's favorite. SO I would like to dedicate this recipe to MY HUBBY and MY LIL. PRINCE

Ingredients

Turnip - 1 small cubed

Potato - 1/2 or 1 small cubed (optional)

Frozen Green peas - 1/4 cup

Onion - 1 cup chopped

Tomato - 1

Ginger garlic paste - 1 tbsp (freshly grounded)

Cinnamon - 1

Annise star - 1

Curry leaves - 4 or 5 leaves

Turmeric powder - 1/4 tsp

Mango powder - a pinch (optional)

Water - 1 or 1 1/2 cups

Oil - 2 or 3 tsp

Salt - as needed

To grind for paste

Shredded Coconut - 2 or 3 tbsp

Fennel seeds - 3/4 tsp

Red chilli powder - 1/2 to 3/4 tsp (Upto your spice level)

Coriander powder - 3/4 tsp

Garam masala - 1 tsp

Cashews - 2 (optional)

Tomato - 1/2 

Method

• Grind all the ingredients under the heading ' to grind for paste' into a fine paste. Note :If you need water, use little water to make fine paste. Sometimes, tomatoes juice is enough for making fine paste.
• Heat oil in a pan, add cinnamon & star to fry for few seconds.

• Add onions & curry leaves, fry until onion slightly changes its color.

 

• Add ginger garlic paste and fry until raw smell goes.
• Add tomatoes, mango powder, salt and turmeric. Fry until tomatoes are cooked soft.

• Add grounded masala to the onion & tomato gravy. Fry it for less than a minute and add 1 cup or more water. (According to the consistency. It should not be too watery)

 

   

• Allow it to boil for 5 minutes or until raw smell goes.

• In the mean time, keep potato & turnip with little water & salt in the microwave for 3 or 4 minutes to cook 3/4 of that veggies.
• Now add boiled potato, turnip and green peas to the Korma.

• Allow it to boil for 5 or 10 minutes. 
• Turnip korma is ready and serve it with any roti varieties.

Tips 

• If you use dry green peas, soak it over night and boil it for sometime before you add to the korma.
• If you use fresh green peas, boil if for sometime(can use microwave too) before you add to the Korma. 

I'm sending this to my friend Nithu's Kitchen

Event Announcement & Giveaway - Walking Through the Memory Lane  

which is hosted for her friend Gayathri from Gayathri's cookspot