White kurma(Vellai kurma in Tamil), a popular South Indian side dish made with cooked vegetables and special ground masala. Vella kuruma tastes best when served with soft chapatis. Learn how to make the restaurant-style white kurma in minutes.
Moreover, this white veg kurma is so aromatic because of the whole spices ground with a coconut masala. Also, I would suggest not to alter the spices and measurements to get the authentic taste.
Furthermore, there are no spice powders like turmeric powder or chilli powder or coriander powder or garam masala powder added in this Vellai kurma (white kurma). Here, green chillies do the honors of spice part and there is no need for chilli powder.
I have posted the No onion no garlic White vegetable kurma, which is entirely different in taste. You may like to check it out without the onion-garlic version.
Moreover, this white veg kurma is very mild in taste and best suited for chapati. My kids just love this Vellai kurma with chapati, phulkas and Poori. I always see happy satisfied smiles on their lovely faces whenever I pack this for lunch. Finally, do not use tomato for this recipe as tomato alters the taste of the kurma.
Vellai kurma | How to make restaurant-style White vegetable kurma
Also, check out the other kurma recipes from my blog.
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White kurma | How to make restaurant style White vegetable kurma
Ingredients
Ingredients:
To grind:
- ¼ cup coconut pieces
- 1 tbsp. fried gram
- 8-10 cashews
- 3 green chillies
- 1 tsp fennel seeds
- ½ tsp cumin seeds
- 1 cardamom
- 2 cinnamon sticks
- 2 cloves
Vegetables used:
- 1 cup cauliflower florets
- 1 cup beans
- 1 cup carrots
- 1 cup potatoes
- ½ cup green peas
Other ingredients:
- 2 tbsp. oil
- 1 bay leaf
- ½ tsp fennel seeds
- 1 cup chopped onion
- 1 sprig curry leaves
- 1 tsp ginger garlic paste
- 1 tsp salt as per taste
Instructions
Preparation:
- Clean and chop all the vegetables and onion.
- Rinse cauliflower florets and blanch(dip in hot water) for few minutes to remove microorganisms and pesticides.
- Boil all the vegetables together in a pressure cooker for 3 whistles. If cooking in a pan, cook until the veggies become soft.
- Grind all the ingredients given under "To grind" into a smooth paste and keep aside.
Recipe to make restaurant-style white vegetable kurma:
- Heat oil in a pan, saute one bay leaf and some fennel seeds.
- Add chopped onions and fry until they become translucent.
- Put a tsp of ginger garlic paste and some curry leaves.
- Saute well to remove the raw flavor.
- Now add the boiled vegetables along with the broth(water used to cook the vegetables).
- Also, add the ground coconut masala and mix well. You can add a cup of water to adjust the consistency of the kurma. The ideal texture of the white kurma is a semi-thick one.
- Add required salt for the gravy, mix well.
- Cover and cook the vellai kurma for around five minutes in simmer mode.
- Switch off and serve this yum restaurant-style white kurma with soft chapatis. Goes well with pooris and dosas also.
- You can garnish with few chopped coriander leaves at last if you like.
Video
Notes
Nutrition
Preparation:
- Clean and chop all the vegetables and onion.
- Rinse cauliflower florets and blanch(dip in hot water) for few minutes to remove microorganisms and pesticides.
- Cook all the vegetables together in a pressure cooker for 1 or 2 whistles(do not overcook & mush) by adding very less water. If cooking in a pan, cook until the veggies become soft.
- Grind all the ingredients given under “To grind” into a smooth paste and keep aside.
Recipe to make restaurant style white vegetable kurma:
- Heat oil in a pan, saute one bay leaf and some fennel seeds. Add chopped onions and fry until they become translucent.
- Put a tsp of ginger garlic paste and some curry leaves.
- Saute well to remove the raw flavor. Now add the boiled vegetables along with the broth(water used to cook the vegetables).
- Also, add the ground coconut masala and mix well. You can add a cup of water to adjust the consistency of the kurma. The ideal texture of the white kurma is a semi-thick one.
- Add required salt for the gravy, mix well.
- Cover and cook the vellai kurma for around five minutes in simmer mode.
- Switch off and serve this yum restaurant-style white kurma with soft chapatis. Goes well with pooris and dosas also.
- You can garnish with few chopped coriander leaves at last if you like.
Tips:
1) The creamy texture of this white veg kurma comes from the cashews. Hence do not skip adding cashews to the masala to get the authentic taste of restaurants’.
2) Furthermore, use only kurma vegs like carrots, beans, peas and cauliflower. Because other country stew vegs like broad beans, gourd vegs, and brinjal may not be suitable for this kurma.
3) Finally, cook the vegetables completely and crunchy vegetables don’t taste good in this kurma.
Good.
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