Hotel White Kurma | South Indian Vellai Kuruma in Restaurant Style

Vellai Kurma, also known as White Kurma, is a rich and creamy South Indian vegetable gravy made with coconut and mildly aromatic spices. Packed with colourful vegetables, this thick and flavourful kurma has a gentle spiciness that appeals to people of all ages. It pairs perfectly with Poori, chapathi, idiyappam, idli, dosa, and other Indian breads. Easy to prepare and delicious to serve, Vellai Kurma makes a comforting addition to any meal.

You may also like: Spongy Appam, Rava idli, Pachai Mochai Masala

Ingredients to prepare White Vegetable kurma

Mixed Vegetables - 1 cup

Sugar - 1/4 tsp.

Onions - 1 no.

Oil as required

Salt to taste

To Temper

Fennel seeds - 1 tsp.

Cloves - 2 nos.

Bay leaves - 1

Cinnamon - 1

Cloves - 1

Fennel seeds - 1/2 tsp.

Cardamom - 1

A sprig of curry leaves

A small bunch of coriander leaves

For the Masala Paste 

Grated coconut - 1 cup

Poppy seeds - 1 tsp.

Fried gram - 1 tbsp.

Cashews - 10

Garlic - 4 nos.

Grated Ginger - 1 tsp.

Green chillies - 4

Cinnamon - 1

Cloves - 1

Fennel seeds - 1/2 tsp.

Cardamom - 1

Procedure to prepare White Vegetable kurma

1. Chop the vegetables into fine pieces. Here I used carrots, beans and green peas. Chop the onions to fine pieces. 

2. Grind the ingredients given under "To grind" to a smooth paste adding enough water.

3. Heat oil in a pressure cooker add the ingredients given under "To temper" and then add the chopped onions and  saute well. 

4. Next add the chopped vegetables and saute well. Add sugar and salt and add 2 cups of water and allow it to cook in a medium flame. Take care not to overcook the veggies.

5. Now add the ground paste and saute well till the raw smell disappears.

6.  Allow it to boil for 5 minutes you can add little water to get the desired consistency.

Garnish with coriander leaves and serve hot with Idli, Chappathis, dosas, pooris, etc.