Vellai kurma recipe, white kurma without tomato

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.

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.

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.

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.

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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

1x2x3x

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

Cook ModePrevent 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.

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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.

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.

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

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

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

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

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

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

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

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