Korma can be considered to have its roots in the Mughal Cuisine. It is prepared with vegetables with Curd, Cream etc. A korma can be very mild or very spicy depending on which region has adopted this cuisine with their own twist to it with the various spices, condiments used in its preparation. The flavor of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt.
The Nilgiri region in Tamilnadu adopted this cuisine with subtle changes to make its own recipe of that region. We will see how to make a korma as prepared in the Nilgiri region of Tamilnadu. As the name suggest, Nilgiri Korma gets its name from the Nilgiri mountain range in the Southern part of India. Nilgiri is a mountain range with vast green forest. This Korma uses freshly ground coriander and mint greens along with coconut and Indian spices and the dish is greenish in color as the green mountains. The use of aniseed in this dish gives it a subtle sweet fragrance and a delicious aftertaste.
Hard Boiled Eggs – 3
Coconut Oil – 2 tbsp
Oil – 2 tbsp
Bay Leaf – 1
Cinnamon Stick – 1inch long 2 pieces
Green Cardamom – 3 (the shell slightly opened)
Cumin Seeds – 1 tsp
Onion – 1 (finely chopped)
Ginger Garlic Paste – 1 tsp
Red Chilli Powder – ¼ tsp
Turmeric Powder – 1 pinch
Yogurt – 1 tbsp
Grated Coconut – ½ cup
KhasKhas (Poppy Seeds) – 1 ½ tsp
For Green Paste:
Green Chillies – 3
Coriander Leaves – fistful
Mint (Pudhina) Leaves – 2 tbsp
Curry Leaves – from 2 twigs
Grind the Grated Coconut and Poppy Seeds together to a fine paste with little water.
Grind all the ingredients under “For Green Paste” to a fine paste.
Heat the Coconut Oil in a pan. Add Cinnamon Sticks, Bay Leaf and Cardamom. Stir them for few seconds. Add Cumin Seeds and allow them to sizzle. Add the Onion. Sauté till the Onion becomes translucent. Add the Ginger Garlic Paste. Add Salt. Stir cook for a minute in low flame.
Add the ground Coconut KhasKhas Paste. Add Red Chilli Powder. Mix and cook for a couple of minute in medium flame.
Add the Green Paste and cook till the gravy becomes thick. Add the Curd (Yogurt). Continue cooking for a minute.
Make slits in the Hard Boiled Eggs and add them to the gravy above. Add a cup of water. Mix well. Simmer for 3 to 4 minutes in medium flame. The flavorful Nilgiri Egg Korma is ready. Serve with Roti, Chapatti, Rice etc.
We can prepare this Korma with mixed vegetables like Potato, Beans, Green Peas, Carrot (parboiled or steamed) in place of Eggs.
Adjust the spiciness by varying the quantity of Red Chilli Powder.