korma

• kurma, qorma, qoorma

From Turkic, likely Ottoman Turkish قاورمه (kavurma, “roasted meat”) (deverbal of قاورمق (kavurmak, “roast; fry”)), via Classical Persian قورمه (qōrma) and Urdu قورمہ (qorma).[1]

korma (countable and uncountable, plural kormas)

1. A curry made from various spices especially coriander and cumin; and often with yoghurt sauce or nuts.
   • 1831, Sandford Arnot (translator), “Indian Cookery, as Practised and Described by the Natives of the East”, in Miscellaneous Translations from Oriental Languages‎, volume I, London: J.L. Cox, retrieved 2016-07-03, page 18:

     No.6 COMPOSITION FOR MAKING KORMAH. Take Meat, ½ ser (1lb.)

• Komar, Marko, O mark, omkar

korom +‎ -a (possessive suffix)

• IPA^(key): [ˈkormɒ]
• Hyphenation: kor‧ma

korma

1. third-person singular single-possession possessive of korom

• IPA^(key): [ˈkɔr.ma]
• Hyphenation: kor‧ma

korma-korma (first-person possessive kormaku, second-person possessive kormamu, third-person possessive kormanya)

1. (nonstandard) Alternative spelling of kurma (“date”)

Borrowed from Russian корм (korm).

• (Ala-Laukaa) IPA^(key): /ˈkormɑ/, [ˈko̞rm]
• (Soikkola) IPA^(key): /ˈkormɑ/, [ˈko̞rmɑ]
• Rhymes: -orm, -ormɑ
• Hyphenation: kor‧ma

korma

1. fodder

• rooka (“food”)

• Ruben E. Nirvi (1971) Inkeroismurteiden Sanakirja, Helsinki: Suomalais-Ugrilainen Seura, page 195