Veg white kurma | White vegetable kurma recipe | No onion no garlic kurma
Veg white kurma is a side dish recipe for chapati, Poori as well as dosa prepared with fresh vegetables and coconut masala. Learn with video and stepwise pictures.
This restaurant-style white vegetable kurma is a coconut based white kurma made either in a pressure cooker or kadai without onion and garlic. Today, I prepared in kadai as I had time to cook relaxedly for dinner. And regarding vegetables, I use whatever vegetables available at that time in my storage. Ideally, any kind of kurma vegetables like carrots, beans, cauliflower and country vegetables like raw banana, flat beans, ash gourd will taste good for this white kurma. But avoid using brinjal as the taste may differ.
Check out the restaurant style White veg kurma with onions & garlic from my blog.
Moreover, green chilli is the only spice used for this white vegetable gravy and there are no other flavor spices added. If you like a simple, mild yet tasty side for sponge dosa or chapati, just go ahead and relish this white delicacy.
I love to make variety of kurmas like South Indian kurma, tomato kurma, potato gravy, and this white veg kurma is one among them. I prefer doing this for dosas because of it’s simplicity. Obviously, it is healthy too because of the vegetables loaded. As this gravy is a no onion no garlic recipe, it can be prepared during fasting days/auspicious occasions.
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Watch the video here:
Veg white kurma | Restaurant style white vegetable kurma recipe | No onion no garlic kurma
Ingredients
Ingredients:
Vegetables used:
- ¼ cup flat beans
- ¼ cup ash gourd
- ¼ cup carrot
- ¼ cup raw banana
- ¼ cup ridge gourd
- ¼ cup bottle gourd
For masala:
- 1 cup coconut
- 2 green chillies
- 1 tsp cumin seeds
For seasoning:
- 1 tbsp coconut oil
- 1 tsp mustard
- 1 tsp cumin
- ¼ tsp asafoetida
- Few curry seeds
- 1 tsp salt
Instructions
Preparation:
- Chop the vegetables and keep aside. If you are running out of time, you can cook the vegetables in the pressure cooker. Don't discard the cooking water, just add it to the gravy.
- Grind coconut, green chillies and cumin seeds into a smooth paste using some water.
Recipe:
- Heat oil, splutter mustard seeds and cumin seeds.
- Add asafoetida, curry leaves and chopped vegetables.
- Pour a cup of water and cook the vegetables for 8-10mins. If you cook the vegetables in a pressure cooker, then proceed further without waiting.
- Add the ground coconut masala and salt, mix well.
- Let the masala cook for five minutes.
- Finally add a pinch of asafoetida again.
- You can garnish with chopped coriander leaves.
Notes
Nutrition
Preparation:
- Chop the vegetables and keep aside. If you are running out of time, you can cook the vegetables in a pressure cooker. Don’t discard the cooking water, just add it to the gravy.
- Grind coconut, green chillies and cumin seeds into a smooth paste using some water.
Recipe:
- Heat oil, splutter mustard seeds and cumin seeds.
- Add asafoetida, curry leaves and chopped vegetables.
- Pour a cup of water and cook the vegetables for 8-10mins. If you cook the vegetables in a pressure cooker, then proceed further without waiting.
- Add the ground coconut masala and mix well.
- Pu the required salt & let the masala cook for five minutes.
- Finally add a pinch of asafoetida again.
- You can garnish with chopped coriander leaves.
Tips:
- Firstly, no spice powders like chilli powder and coriander powder are added in this white veg kurma. But if you prefer you can add a pinch of turmeric powder.
- I use coconut oil to make this kurma, but you can choose any oil based on your liking.
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