“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Spicy and mouth watering veg korma
Published On: 06 Nov 2005
English: Green Peas
telugu: Pachabatthani / Bataneelu / Gundusanighelu
Gujarati: Vatana / Mutter
Konkani: Attano / Batani
Marathi: Vatana / Mattar / Watane
Oriya: Matara / Matar
Punjabi: Kabli Chole / Mattar
for more details, click the name of the ingredient
English: Cauli Flower
tamil: Cauliflower / Kovippu / Pookosu
telugu: Cauliflower / Gobi Puvvu
hindi: Phulgopi / Pattagobi
Bengali: Phool Kopi / Fulkopi
Gujarati: Koli Flower / Foolkobi
Konkani: Cauli Flower / Pulla Kosu
Marathi: Phool Gobi
English: French Beans
telugu: French Chikkudu
kannada: French Beans / Huruli Kayi
hindi: Bakla / Pharasbeen / Sem
Konkani: Beans / Anne Saango
Oriya: French Beans
Punjabi: Fras Bean
Kashmiri: Fraa’Sh Bean
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
telugu: Kuppi Soptu
hindi: Valaiti Saunf / Aawonf
Bengali: Muhuri / Mitha Jira
Gujarati: Anisi / Sowa
Punjabi: Valaiti Sounf
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
Bengali: Laban / Noone
English: Garam Masala
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Cook green peas, beans, carrot and potato along with salt and water till it is almost done.
Steam cauliflower separately for 5 minutes.
Heat oil in a pan and add aniseeds.
Add garlic, ginger & green chillies.
When it is done, add onions and fry till golden brown.
Add all the powders and saute for a while.
Add a little salt.
Add all the cooked vegetables.
Pour coconut milk and when the bubbles start coming, switch off the flame.
Sprinkle garam masala powder and garnish with coriander leaves.
:- Serve with appam, chapathi etc.
Nice aroma and flavour.
I tried the version given by Padma as I didn t have coconut milk, I added 1 2 a glass of warm water to the dish so not too dry. It came out good but I could have done without the water and I guess it would have been a good dish too. Thanks for the tip on the non coconut milk version Padma.
Good recipe ! It has come out very well , My husband had more chappatthis than usual
Just visited this site yday and tried out this recipe last night.. Must say it turned out great.. The proportions given in the recipe are perfect and everyone appreciated how good it tasted.. Hope to get more such recipes from you..
Very Good recipe. The measurements suggested were perfect. I tried this looked at the many star ratings. And it was a worthwhile try. Thank you for the recipe. Please keep posting such great mouthwatering ones.
fantastic curry. I make this curry every other day for chappathy and all at home loves it..thank you so much!what a great recipe....cant stop admiring..
luved it....it tastes really good....you can add a few drops of cocunut oil at the end ,just when the gravy starts boiling, it gives it a nice taste and smell
Nice recepie and very easy to make.
out of all kurma preparations i have tasted all over india, i rate kerala style kurma preparation as the best.
yummy..yummy..yummy..thanks for d recipe..it came out well..
A good traditional recipe..!!I would prefer seasoning with bay leaves and then saute the onion+ginger garlic,green chillies, then tomato.Instead of adding garam masala at the end,we can include the paste ground of poppy seeds+cardomom+cloves+cinnamon+coriander+few dried red chillies(if reqd.)while u saute the onion at the very beginning.U can dry fry these ingredients for a better aroma.If u are not adding coconut milk,then ad some fresh scrapped coconut to these and then grind them to a smooth paste.I prefer adding coconut while grinding rather coconut milk.saute this paste along with onions etc., and then add the vegetables..Add salt to taste and bring it to boil until it gives u a good aroma and decent consistency.Garnish with finely chopped cilantro leaves if u want.
This recipe is very good. Simple and very tasty...
Good recipe Sonia, so sad no one has rated this recipe, this is the closest i have seen to a good homely nadan korma recipe eventhough there is room for personal touches.
Rich & Spicy mushroom curry with thick, creamy cashew blended gravy. Very nutritious the dish goes well with rotis and naan.
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Sapna Mumtaz, a well talented person and also a very creative person. Her recipes are always unique. She used to provide us varieties of recipes from different types of cuisines.
Sign up to receive email updates for New Recipes/Special Announcements