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White kurma | How to make restaurant style White vegetable kurma

Sangskitchen
White kurma(Vellai kurma in Tamil), a popular South Indian gravy made with boiled vegetables and special ground masala and served with soft chapatis. Learn how to make the restaurant style white kurma in minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine South Indian
Servings 6
Calories 380 kcal

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

    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.

    Nutrition

    Calories: 380kcal
    Keyword Chapati sidedish, restaurant style white kurma, Vegetable korma, Vellai kurma, White kurma
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