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Mix Vegetable Korma-1


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Mix Vegetable Korma-1 Recipe, mix veg sabji Sabji, How To Make Mix Vegetable Korma-1 Recipe

Mix vegetable korma is south indian dish, it is a aromatic and spicy curry, made with mix vegetables.

South Indian food is much-loved throughout India, specifically its wide spread of morning meal treats like Idli, Dosa and uttapams. Nevertheless, there is a lot more to South Indian delicacies, which includes a large collection of rice dishes, one-dish meals, main course meals like Sambhar, Rasam, etc., accompaniments like chutneys and salads, along with stored foods like podis (powders) and pickles.


Their rice preparati... Read More..

About Recipe

Kalgora koora, Samayalkurippu Kuzhambu, Shukto torkari


(127 ratings)
37 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Author : Vahchef
Main Ingredient : Mix Vegetable
Servings : 4 persons
Published date : March 01, 2019

Ingredients used in MIX VEGETABLE KORMA-1
• Almond - 10 numbers.
• Melon seeds - 10 numbers.
• Cashew nuts - 10 numbers.
• Poppy seeds - 10 numbers.
• Fried onions - 1 cup.
• Oil - as required.
• Cloves - 3 numbers.
• Cinnamon 1 inch piece - 2 numbers.
• Bay leaves - 2 numbers.
• Cardamom - 3 numbers.
• Cumin seeds - half tea spoon.
• Ginger garlic paste - half tea spoon.
• Tomato puree - half tablespoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - half tea spoon.
• Turmeric powder - half tea spoon.
• Red chilli powder - half tablespoon.
• Curd - 2-3 tablespoons.
• Mint leaves - half cup.
• Mix vegetables (green peas, potatoes, cauliflower, carrot) - 1 cup.
• Salt - to taste.
  • Boil almond, melon seeds, cashew nuts and poppy seeds in water. After 15 min transfer it in a mixi jar and grind it with fried onions.
  • Now in a hot oil add whole garam masala- cloves, cinnamon, bay leaves, cardamom, cumin seeds and ginger garlic paste. Mix them well and add tomato puree and blended nuts.
  • Add coriander powder, cumin powder, turmeric, red chilly powder and boil it for few min.
  • Once it comes to boil add curd, mint leaves green peas and boiled vegetables.
  • Mix them properly and add little water. With the lid on let it cook for minutes. When the oil starts floating on top switch off the flame.

Cooking with images Bhogichi bhaji Rassa , Mix Vegetable rasdar, Misrana tharakari saaru


South Indian food is much-loved throughout India, specifically its wide spread of morning meal treats like Idli, Dosa and uttapams. Nevertheless, there is a lot more to South Indian delicacies, which includes a large collection of rice dishes, one-dish meals, main course meals like Sambhar, Rasam, etc., accompaniments like chutneys and salads, along with stored foods like podis (powders) and pickles.


Their rice preparations are masterpieces like biryani from Hyderabad, lemon rice and rice seasoned with coconut, peanuts, tamarind, chilies, curry leaves, urad dal and fenugreek seeds.


Coconut water right out the nut is a very common beverage in South India. Coffee is quite preferred in South India and Madras coffee is favorite in South Indian restaurants all over the world. The South Indian meals is a great mixture of tastes, colors, flavoring, health balance, aroma, style, and looks.


Andhra Food


The delicacies of Andhra Pradesh are reputedly the spiciest and most popular of all Indian dishes. In the city of Hyderabad - a cuisine rich and savory using its yummy kebabs, biryani and salans distinctive flavored with unique spices, nuts and dry fruits. A big part of Hyderbadi cuisine is similar to those of Tamil Nadu and Karnataka, however the Hyderbadi delicacies features an identity of its own. kebabs biryani, Haleem and keema - they will put you in a situation of hypnotic trance. Certainly one of India best food items, the biryani or rice with meats and brinjal or baghare baiganis are the jewels of Hyderabadi cooking.


Karnataka Food


The food of Karnataka includes various veggie and non-vegetarian dishes. The effect on Karnataka delicacies can be found in the meal routines of several areas and communities from the three neighboring South Indian states, plus Maharashtra which is in its north.


Some common recipes include Bisibele Bath. Saaru. Vangi Bath, Khara Bath, Kesari Bath, Akki Rotti, Davanagere -Benne Dosa, Ragi mudde, and Uppittu.The popular Masala. Dosa traces its source to Udupi. Plain and Rave Idli or pancake. Mysore Masala Dosa and Maddur Vade are favorite in South Karnataka. Coorg district is renowned for yummy styles of pork curries while coastal Karnataka delivers numerous delicious seafood specialties. Amongst desserts, Mysore Pak, Dharwad Pedha, Pheni, Chiroti are very well known.


Meals are focused on rice or rice-based dishes. Rice is coupled with Sambaar and rasam, dry and curried veggies and meat dishes plus a coconut-based chutneys and poppadums (deep-fried crispy lentil pancakes).



Kerala Food


The cuisine of Kerala is related in most its richness to the culture of the land. A lot of the non-vegetarian food are hot and spicy. Kerala is renowned for its classic sadhyas. a veggie food offered with boiled rice and numerous side-dishes. The sadhya is accompanied by the payasam, a milk sweet indigenous to Kerala The sadhya is, according to custom, offered on the banana leaf. Traditional foodstuffs consist of sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam. kappa (tapioca), puttu (steam cake), and puzhukku. Coconut is an important ingredient in the majority of the foods and it is liberally used The cooking skills of the various communities of Kerala create the recipes unique in taste.


Almost every dish that's prepared in the Kerala style has coconut and spices included in it The key spices used are cinnamon, cardamom, ginger, green and red chilies, cloves, garlic, cumin seeds, coriander, turmeric, etc.


The vegan food items consist of sambar, rasam, olan, kaalan. pachadi. kichadi, aviyal, thoran. etc.


The Kerala porotta is a flatbread that's offered with vegetarian and non-vegetarian dishes


A standard Kerala breakfast can be puttu, that is rice powder and grated coconut steam cooked together, idli and sambar. dosa and chutney, appam.


Kerala food also offers a number of pickles and chutneys, and crunchy pappadums, banana chips, jackfruit chips, kozhalappam, achappam, cheeda, and churuttu.


Tamil Nadu Food


The state of Tamil Nadu includes a unique place in the cooking map of the country It has an array of veggie and non-vegetarian dishes to offer. In Tamil food, red chilies. turmeric, tamarind plus a whiff of asafetida are essential ingredients. Coconut oil is generally used as a medium of cooking, Apart from the well-known tiffin items like dosa. idli, uppuma. Vada, sambar; other delicious recipes add some varieties of kozhambu (stews) and rasam, the different methods for cooking rice, koothu, poriyal, avial; and sweets like payassam and mysore pak.


Chettinad cuisine is especially well-known throughout the country. It is known to be incredibly spicy even so the kind that stems from pepper rather than chilli. Additionally, it offers heavy local spices like star anise, kalpasi (stone flower) and maratti mokku (dried flower pods), freshly ground spices such as cumin, fenugreek, fennel, clove, bay leaf, turmeric and tamarind.


Tamil Nadu is known for its filter coffee because so many Tamilians possess a delicate contempt for instant coffee. The making of filter coffee is actually a ritual.


Telangana Food


Contrary to everyday opinion, the food of Andhra Pradesh and Telangana isn't same and actually has always been different. People of Telangana eat a lot of millets, seasonal greens, lentils, cumin, ginger are usually used in their food. The delicacies of Telangana. where red chilies and tamarind flavor the pulihoras (pulao), dhapalam (vegetable curry) and pulisus (dal) that are eaten with the spicy gongura (leaf of the rozelle plant) chutney. Telangana food also offers some superb non-vegetarian dishes like mutton or chicken cooked with drumsticks.


Authentic South Indian Menu



Idli, Vegetable Cutlet (served with salad and chutney), Medu Vada, Dahi vada, Upma



Rava or Plain Dosa, Masala Dosa, Onion Rava Masala Dosa, Paper Dosa, Paper Masala Dosa, Mysore Masala Dosa, Masala Onion Uthappam, Mixed Uthappam, Biryani, etc.


South Indian Curries

Avial, Rasam, pappu, Fish Coconut Curry, bhagara baigan etc.



Payesh, Mysore pak, Dharwad Pedha, Pheni, etc.


Comments & Reviews


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Recent comments

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molera Posted on Wed Nov 13 2019

Thank you for another amazing recipe! Better than a restaurant. used cauliflower, peas, green beans

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Yashwini3 Posted on Mon Dec 02 2013

hi,sanjay thanks for an other great dish,i watched your changure bangaru raja,you were natural and too funny,i kept watching few times,can i ask if you can make kajjikaayalu with sesame seeds and jaggery please, they are really tasty, thank you.?

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barkas mahesh Posted on Mon Dec 02 2013

chef gaaru lavanam addd cheyaledu...!!!!?

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Subbu K Posted on Mon Dec 02 2013

Sanjay, Please teach us how to make the most authentic Thum (The Lebanese Garlic Sauce-To be precise Thum bi Zeit-Garlic in Oil) without egg. I have seen dozens of them. But I need your version.Thanks.?

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Subbu K Posted on Mon Dec 02 2013

This Thum is eaten with Pita Bread called "Quboos" along with Falafil or any kind of Shawermas. This is also a magic dip for barbecued items, goes extremely well with Chicken, Lamb, Breads, Dosas, Fulkas and just about anything. Man, its mi

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Subbu K Posted on Mon Dec 02 2013

Breads or Sandwiich slices spread with Thum make them the best of Garlic Breads or Galic Sandwiches without butter. Please do teach us all how to make this rich, thick and buttery Thum, Sanjay. Thanks.?

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Satoshi Chomsky Posted on Mon Dec 02 2013

Nice!    My favorite dish! ?

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Meena Irani Posted on Tue Dec 03 2013

Can u Pls subscribe be good even sound it is going n cm it is difficult to lessen n can u write the down we can understand iam not Indian but I like to cook Indian food .Thank u?

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John Paul Posted on Sat Dec 07 2013

I love all your recipes Sanjay..from Philippines:-)?

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susana023 Posted on Wed Jan 22 2014

Hi Sanjay ,The melon seeds you had mentioned.What type of melon is it ? where can i find it in bayarea ? will the indian stores carry it and what is the name i should ask them for?

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Bhanusri Madhuri Posted on Wed Feb 12 2014

I tried it, tastes good but you 4got 2 add salt..... i added salt n it tastes good.?

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Eric Alan Posted on Wed Feb 26 2014

i wish you would be more specific about the measurements. i cannot find this exact recipe on your website. for example you say "put in blender along with fried onions" but not saying how much onions. then you say "when this garam masal

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