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    Home » Recipes » Side Dish For Chapati

    Vellai kurma recipe, white kurma without tomato

    June 30, 2017 by Raks Anand 10 Comments / Jump to Recipe

    Vellai kurma, white kurma, a south Indian vegetable side dish. Coconut based white masala for a flavorful dish that goes well with chapathi, puri, idli or dosa.

    Vellai kurma recipe

    Every time I make my regular mixed veg kurma, I would think I should try something different. White kurma, the name itself is very tempting and wanted to try for idiyappam mainly.

    But had no clue how to make it. I got several requests now to post vellai kurma. So thought I should try making it.

    Jump to:
    • Recipe card
    • Stepwise pictures

    I adapted this recipe from a video. I am back from my India trip, 3 weeks of time flew away just like that. Lots of travel (which I love) and cooking in between. I hope you saw my Instagram posts.

    I am yet to come back to full swing. Somehow managing everyday routine, so much tired and lazy ;P Today I pushed myself to post this kurma as it has been so long I posted an interesting recipe.

    I scheduled all simple posts and went for the trip, now should get into some serious cooking. I am yet to approve and reply to your comments and queries, thanks for being patient, I will definitely answer each one of you soon.

    white kurma, vellai kurma

    My MIL’s mixed veg kurma is somewhat similar but cannot be said white kurma as it has tomato. I am glad I tried this one, the flavor was so refreshing and awesome.

    Aj too loved this a lot. This comes handy when you wan to make side dish for chapati without tomato. When you run out of tomato, you can make this.

    Recipe card

    vellai-kurma-recipe
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    Vellai kurma recipe | White kurma

    Vellai kurma white kurma, a south Indian vegetable gravy in which vegetables are cooked in coconut based white masala for a flavourful dish that goes well with chapathi, puri, idli or dosa.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings 4
    Cup measurements

    Ingredients

    • 3 Potato small
    • 5 Beans
    • ½ Carrot
    • ¼ cup Green peas
    • 1 cup Cauliflower florets
    • 1 Onion
    • 1 teaspoon Lemon juice
    • ¼ teaspoon Sugar
    • 8 Curry leaves
    • Salt as needed

    To grind

    • ¾ cup Coconut grated & loosely packed
    • 5 Green chilli small
    • 5 Cashew nuts
    • 1 teaspoon Fried gram dal pottu kadalai
    • 6 Small onions shallots
    • 5 flakes Garlic small variety
    • ½ tablespoon Ginger chopped
    • ½ teaspoon Fennel
    • ¼ Inch Cinnamon
    • 1 Clove
    • 1 Cardamom

    To temper

    • 2 tablespoon Oil
    • ½ teaspoon Fennel seeds
    • ¼ Inch Cinnamon
    • 1 Clove
    • 1 Cardamom
    Prevent your screen from going dark

    Instructions

    • Peel the skin of potato, carrot and chop it along with beans, finely. Keep aside with green peas.
      3 Potato, 5 Beans, ½ Carrot, ¼ cup Green peas
    • Cut cauliflower into bite sized pieces and soak in hot water with salt until use.
      1 cup Cauliflower florets
    • In a container, place the chopped veggies except cauliflower. Add sugar, little salt and water (¼ cup). Pressure cook just for a whistle.
      ¼ teaspoon Sugar, Salt
    • Gather and grind all the ingredients under ‘To grind’. First grind without water and later add water and grind smoothly.
      ¾ cup Coconut, 5 Green chilli, 5 Cashew nuts, 1 teaspoon Fried gram dal, 6 Small onions, 5 flakes Garlic, ½ tablespoon Ginger chopped, ½ teaspoon Fennel, ¼ Inch Cinnamon, 1 Clove, 1 Cardamom
    • Heat a kadai with oil and temper with the items given under ‘To temper’ table. Add sliced onion.
      1 Onion, ½ teaspoon Fennel seeds, ¼ Inch Cinnamon, 1 Clove, 1 Cardamom, 2 tablespoon Oil
    • Fry until soft. Add the ground paste. (I transferred to a heavy bottomed vessel)
    • Give it a mix. Add cooked vegetables, cauliflower.
      1 cup Cauliflower florets
    • Add required water (2 cups). Simmer until cauliflower gets cooked and gravy gets thick.
    • Cauliflower should get cooked, so make sure to add enough water. Once thick, switch off the flame. Add torn curry leaves.
      8 Curry leaves
    • Add lemon juice and mix well. As cools down, it will thicken slightly.
      1 teaspoon Lemon juice

    Notes

    • Add more potato and cauliflower to keep the kurma on whiter side.
    • My potatoes after chopping roughly came 1 & ½ cups.
    • Do not over cook the veggies.
    • Here in singapore, cauliflower gets cooked and mashed very fast. So I add separately later only. If Indian variety, it takes longer to cook, so adjust cooking time accordingly.
    • Keep mixing to avoid the gravy getting burnt.
    • I added 2 teaspoon of coconut oil and it was really good.
    • You can add coriander leaves too for garnish.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Stepwise pictures

    1. Peel the skin of potato, carrot and chop it along with beans, finely. Keep aside with green peas. Cut cauliflower into bite sized pieces and soak in hot water with salt until use.

    step-1-chop

    2. In a container, place the chopped veggies except cauliflower. Add ¼ teaspoon sugar, little salt and water (¼ cup). Pressure cook just for a whistle.

    step-2-pressure cook

    3. Gather and grind all the ingredients under ‘To grind’. First grind without water and later add water and grind smoothly.

    step-3-ground paste

    4. Heat a kadai with oil and temper with the items given under ‘To temper’ table. Add sliced onion.

    step-4-onion

    5. Fry until soft. Add the ground paste. (I transferred to a heavy bottomed vessel)

    step-5-ground paste

    6. Give it a mix. Add cooked vegetables, cauliflower.

    step-6-vegetables

    7. Add required water (2 cups). Simmer until cauliflower gets cooked and gravy gets thick.

    step-7-cook

    8. Cauliflower should get cooked, so make sure to add enough water. Once thick, switch off the flame. Add torn curry leaves.

    step-8-switch off

    9. Add lemon juice and mix well. As cools down, it will thicken slightly.

    step-9-squeeze lemon

    You can serve this with Idli, dosa, chapati, idiyappam or even puri .

    vellai-kurma-recipe

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    Reader Interactions

    Comments

    1. Babooty

      June 30, 2017 at 1:04 pm

      In kerala we used make this and well suited for Appam( Kallappam/ Vellayappam). But we wont add lemon juice, but a final touch with pepper poweder

      Reply
    2. Creative Thinker!!!!

      June 30, 2017 at 7:56 pm

      Love your marudhani!! Have made this a lot of times. Will try your recipe soon..

      Reply
    3. Raks anand

      June 30, 2017 at 10:19 pm

      Something like a stew right? even I felt it had more of kerala touch 🙂

      Reply
    4. Raks anand

      June 30, 2017 at 10:34 pm

      Thank you, I love marudhani too 🙂

      Reply
    5. Sumithra Senthil Kumar

      July 05, 2017 at 8:06 am

      Hi raks kurma is looking flavourful and love the marudhani too....

      Reply
    6. Anusha Madhavan

      July 05, 2017 at 8:06 am

      Hi Raji, Wish to try this recipe. As we don't eat nuts, can I drop the cashew nuts and increase the quantity of coconut and pottukadalai ?
      Also, can I replace shallots with regular onion ?
      Thanks !
      Meanwhile, I enjoyed seeing all your (Instagram)trip pictures.Glad you had a great trip. 🙂

      Reply
    7. Raks anand

      July 05, 2017 at 9:01 am

      Sure you canuse just pottu kadalai and if you like kasakasa you can add along with coconut Shallots can be replaced with regular onion too. Glad you followed my IG posts 🙂

      Reply
    8. Unknown

      October 19, 2017 at 10:17 am

      I tried this today. It came out very good. Thank you for the awesome recipe..

      Reply
    9. soniya ponrajan

      February 17, 2018 at 11:54 pm

      Hi mam,one doubt for me.I wish to grind flax seeds with wheat flour.In what ratio I add flax seed to wheat

      Reply
    10. Raks Kitchen

      February 19, 2018 at 4:29 am

      I am really sorry, don't have experience handling flax seeds. So I couldn't help you

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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