Vellai Kurma – Restaurant Style South Indian White Vegetable Korma.
South Indian Tamilnadu Restaurant style white vegetable kurma called as vellai kuruma or parotta korma. With video and step by step pictures. Finger licking good!
I learnt this Vellai Kurma recipe after marriage from my mother in law. She is an awesome cook. My father in law is a foodie. This is his favorite curry to have with chapati. In my early years of marriage, whenever my in-laws used to visit us, I would just help around in the kitchen. The true cooking was done by my MIL. She used to make this as a side dish for chapati. Its a very easy recipe and comes out very well every single time.
Here is the video of Vellai Kurma – Restaurant Style South Indian White Vegetable Korma
Usually in Indian curries, the spices are dry roasted and then ground. But for this vegetable kurma, the spices are ground raw. Grind all the ingredients listed below with about 1-2 cups of water to a smooth paste.
Boil about 4 cups of mixed vegetables until al-dente and keep aside. Do not use a lot of vegetables. 4-5 different vegetables should do fine. Adding potato gives the gravy some body. So don’t miss the potato.
Here is how I boil the veggies. I cook the veggies with quarter cup of water in a pressure cooker (3 litres) for exactly 2 whistles. Immediately release pressure from the cooker by lifting the whistle weight carefully. Releasing the pressure manually is important to get the veggies with the right texture for kurma without the veggies turning mushy.
Refer to this post to know how to cook veggies in a pressure cooker.
Heat the oil in a saute pan. Add in a teaspoon each of cumin seeds, fennel seeds and 2 sprigs of curry leaves. Let it splutter. Add in the chopped onions and salt. Saute till slightly brown. Add in the ground masala paste and let it simmer in low flame for about 5 minutes.
Once the raw smell goes, after 5 minutes add the boiled vegetables. Take a small cup and add a tablespoon of cornstarch or maida (All purpose flour). Add 1/2 cup water to it and make a slurry. Add the slurry to the gravy. The slurry helps in thickening the gravy. Do not add the corn starch or maida directly as it may lump up. Simmer for couple of minutes more.
Serve hot with roti or chapati.
- 1 cup fresh shredded coconut
- ¼ cup cashews
- 1 clove
- 2 cardamom
- 1 inch cinnamon
- 1 tablespoon fennel seeds
- 2 green chillies
- 1 cup carrots
- 1 cup beans
- 1 cup potatoes
- 1 cup peas
- 2 tablespoon peanut oil
- 1 teaspoon fennel seed
- 1 teaspoon cumin seed
- 2 sprigs curry leaves (optional)
- 1 medium onion, chopped
- 1 teaspoon salt
- 1 tablespoon cornstarch or maida
- Raw ground paste: Grind all the ingredients with about 1-2 cups of water to a smooth paste.
- Boil about 4 cups of mixed vegetables until al-dente and keep aside.
- Heat the oil in a saute pan. Add in a teaspoon each of cumin seeds, fennel seeds and 2 sprigs of curry leaves. Let it splutter. Add in the chopped onions and salt. Saute till slightly brown. Add in the ground masala paste and let it simmer in low flame for about 5 minutes.
- Once the raw smell goes, after 5 minutes add the boiled vegetables. Take a small cup and add a tablespoon of cornstarch or maida (All purpose flour). Add ½ cup water to it and make a slurry. Add the slurry to the gravy. The slurry helps in thickening the gravy. Do not add the corn starch or maida directly as it may lump up. Simmer for couple of minutes more.
- Serve hot with roti or chapati.
Padmaja b Sridharan says
February 4, 2019 at 9:10 amTotal hit, I have made so many times!
Suguna Vinodh says
February 4, 2019 at 12:42 pmThank you!
Vidthya says
January 10, 2018 at 1:14 amAwesome dish and came out well Mam… thanks for sharing
Suguna Vinodh says
January 10, 2018 at 11:40 amThank you!
Rani says
August 20, 2017 at 2:18 amMam, may I use rice flour instead of maida…..
Sangeetha Ramnath says
August 18, 2017 at 1:05 amHi Suguna Akka,
Once in while somewhere in my life I tasted this recipe. Today I tried it and came out really well and surprised by tasting it. I learned lots of new dishes from your blog. I appreciate for your hard work in spreading your ideas to everyone akka. Thank you sooo much 🙂
Suguna Vinodh says
August 18, 2017 at 1:38 pmThank you Sangeetha.
immaculate says
February 28, 2017 at 12:01 amwow tats a nice recipe..have tried it today..tastes yum
Suguna Vinodh says
March 1, 2017 at 2:04 amThank you so much!
ben says
February 18, 2017 at 9:04 amthanks for thhe recipe.. can chicken be used instead of the vegies?
Suguna Vinodh says
February 18, 2017 at 10:36 amhttp://www.kannammacooks.com/chicken-vellai-kurma-chicken-white-kurma-recipe/
ben says
February 18, 2017 at 11:03 amwow. thanks.
Dhurga says
January 19, 2017 at 11:55 pmMade it for this dinner.. v loved it.. really nice..ur recipes r awesome
Suguna Vinodh says
January 20, 2017 at 11:09 amthank you Dhurga!
Anuradha RG says
December 18, 2016 at 3:04 pmIf cumin seeds are reduced to 1/2 tsp (or omitted) and curry leaves are omitted, this tastes very similar to the Vellai Kurma served in Hotel Saravana Bhavan for chapati in mornings. I feel this tastes better than that.
Everyone at home loved it. Thank you so much!
Suguna Vinodh says
December 18, 2016 at 9:54 pmSure. You can adapt the recipe to your liking. Happy Cooking.
Nisha says
December 9, 2016 at 7:26 pmHi suguna, nice and yummy collections of cooking. Thank u so much for the recipes
Suguna Vinodh says
December 9, 2016 at 7:54 pmThank you.
Renuka says
December 2, 2016 at 8:51 pmlooks really simpe n easy. why Ginger n garlic paste hasnt been used for this recipe? specific reason??
Suguna Vinodh says
December 2, 2016 at 9:04 pmWhy should all the recipes have ginger garlic paste?????
Nisha Rajesh says
November 26, 2016 at 5:59 amHi! I made this ydy and it tasted superb….Thanks for this awesome recipe.
Suguna Vinodh says
November 26, 2016 at 10:41 amThank you!
Mikku says
November 18, 2016 at 2:30 amHi sister…
That was awesome..
Just tried d recipe a couple of hours before,tasted SPLENDID .
The whole family loved it..
I added some cloves of garlic too..
We all had it with Idiyappam..
Thnx a lot..
Suguna Vinodh says
November 18, 2016 at 9:16 amThank you so much Mikku!
Karthikadeepaa says
November 11, 2016 at 2:29 amHi kannamma ur recips are awesome, i am from Coimbatore happy to c our own recipes in this blog… akkka
kulambu suma mannakuthunkoo…
Suguna Vinodh says
November 11, 2016 at 9:22 amThank you Karthikadeepaa. Glad you liked the recipe!
Hemalatha Murugesan says
October 26, 2016 at 12:48 amWill it be suitable for Poori?
Suguna Vinodh says
October 26, 2016 at 9:35 amWe have always had this with chapati or apam , idiyappam and the likes. Never had with Pooris.
Dhivya Prasanna says
September 20, 2016 at 4:31 pmI tried dis korma . It was wonderful.
Suguna Vinodh says
September 20, 2016 at 7:46 pmThank You!
Deepika says
September 9, 2016 at 1:43 pmKANNAMMA rocks!
Suguna, your recipes are terrific. I tried the Ambur mutton biryani and the chettinad poondu kuzhambhu- both had raving reviews! People couldn’t stop talking about how authentic they were. Thanks so much!
I haven’t ventured much into south Indian cooking after a failed attempt a few years back. I’m more of a Baker. I like precise instructions and measurements and your recipes have both, in plenty.
I’m eternally grateful 🙂 keep writing your wonderful recipes and stories.
Lots of love from Chennai, India.
Suguna Vinodh says
September 10, 2016 at 12:52 amThank you so much Deepika. really glad that you like the recipes.
D says
August 31, 2016 at 10:52 amJust tried the Vellai Kurma recipe. Thanks, came out different (good) than I’d expected. Curious to know if you omitted garlic as a personal preference 🙂
Suguna Vinodh says
August 31, 2016 at 12:24 pmThere is no garlic in this recipe. This is a mild kurma and garlic may make it strong. This is a family recipe. I just follow what elders did!
M.jothi says
August 3, 2016 at 11:27 pmY in yr blog, searching a dish s not a easy one….? Try to alter it….
Jeni says
July 15, 2016 at 12:47 amHi there!
Will this go well with parotta? My hubby is from chennai who loves this white kurma which goes with parotta. I have no idea about it till I found ur site.could u plz let me know asap so I could try it? Thanks in advance doll.
Suguna Vinodh says
July 15, 2016 at 4:38 pmYes it does go well with parotta Jeni!
Asha Srinath says
July 12, 2016 at 7:37 pmThanks i will definitely try.
Asha Srinath says
July 11, 2016 at 7:26 pmThanks Suguna, I like all your vegetarian recipes. I follow some of them.
Asha Srinath says
July 11, 2016 at 7:24 pmI dont see any Garlic and ginger. I thought korma had ginger and garlic.
Suguna Vinodh says
July 12, 2016 at 8:40 amJust try it. You will be pleasantly surprised. Garlic and ginger makes this kurma very pungent. Its a very mild kurma.
asha says
April 19, 2016 at 4:26 pmreally excellent and easy to do
Suguna Vinodh says
April 19, 2016 at 5:32 pmThank you Asha.
Aparna says
April 5, 2016 at 3:16 amHi suguna thanks for the recipe. All in my family enjoyed a taste of white kurma
Suguna Vinodh says
April 5, 2016 at 10:11 amReally glad that the vellai kurma came out well. Happy Cooking!
Nirmala says
March 29, 2016 at 11:55 pmWill this gravy go with idiyappam?
Suguna Vinodh says
March 30, 2016 at 10:24 amYes. It does go well with idiyappam.
Check this out too.
Vegetable Stew
http://www.kannammacooks.com/vegetable-stew-for-appam/
Manju says
February 9, 2016 at 11:47 amDo u have any veg side dishes, posted , that goes well with naan ?
TIA.
Suguna Vinodh says
February 9, 2016 at 1:14 pmPlease check out
http://www.kannammacooks.com/category/recipes/south-indian/north-indian-gravies/
Hope it helps!
Manju says
February 8, 2016 at 11:46 pmWill this kurma be good as a side for naan ?
Planning to make for a get together..
Suguna Vinodh says
February 9, 2016 at 1:34 amI serve it for Chapati and parotta. Naan – I think it wont pair well. Its a coconut based gravy.
Lavanya S says
February 5, 2016 at 1:04 pmWhite kuruma became a huge hit at my place! 🙂 Thank you so much for the recipe!
Suguna Vinodh says
February 5, 2016 at 1:14 pmThats so nice to hear Lavanya. I like it a lot too!
Vijay says
January 6, 2016 at 8:02 pmI tried the recipe of “Chettinad Vellai Kurma ‘ it came out very well. Thanks for the same.
Suguna Vinodh says
January 6, 2016 at 8:48 pmYou are most welcome Vijay! Happy Cooking!
keerthana vinod says
October 7, 2015 at 2:29 amHi kannamma,again this is anthr suprrbb recipe frm ur index….at frst I had a little confusion wthr it’ l go well fr r taste…but nly tasting,I felt satisfied…tis is so easy n soo simple n so tasty dish …thnk u
Suguna Vinodh says
October 7, 2015 at 12:03 pmThank You!
Mureen says
August 18, 2015 at 3:54 pmThank u Suguna…. For your wonderful Recipes … I will try and get back to u…
subhany says
August 13, 2015 at 2:30 amI thank yu dearly for tis recipe cos it tastes lik the one I tasted in childhood takin me years back in memory. It tastes so awesome
Suguna Vinodh says
August 13, 2015 at 2:50 amThank you so much Subhany. I am really glad that this kurma brought back memories.
Elizabeth says
August 11, 2015 at 1:39 amTried it and liked it very much.
Suguna Vinodh says
August 11, 2015 at 2:45 amThank you so much Elizabeth. Its my favorite kurma too. 🙂
cathy says
May 30, 2015 at 1:02 pmDear suguna pls add on some more recipes for fussy eater toddler not a sweet tooth girlie
suguna vinodh says
May 30, 2015 at 4:28 pmsure 🙂
Subha Gopikrishna says
May 27, 2015 at 2:40 pmWhite Veg kurma is my top favorite. Made it for the first time today looking at your recipe. So simple and authentic (made it with idiyappam). Whole family including my 19 month old relished it. Thank you. Will try more of your recipes. Next will attempt your 1 min mug chocolate cake.. and respond.
suguna vinodh says
May 27, 2015 at 4:33 pmThanks for writing in Subha. Nice to hear that your baby relished it. 🙂
suguna vinodh says
January 27, 2015 at 9:47 pmHappy 🙂
Sunitha Jayaram says
January 27, 2015 at 8:28 pmThanks Suguna.. Made this Kurma for Chappatti.. Tasted so good. Everyone liked it. Spice levels are also perfect for children.
suguna vinodh says
January 27, 2015 at 9:46 pmThank you so much Sunitha. Very happy to hear the children liked it.
suguna vinodh says
January 23, 2015 at 9:45 pm🙂
sneha glaxton says
January 22, 2015 at 10:12 pmThanks. It tasted awesome. In fact both my kids and my husband said this kurma was the best combo .
suguna vinodh says
January 23, 2015 at 12:03 amThank You so much Sneha!
sneha glaxton says
January 6, 2015 at 8:44 pmWill it taste gud with idiyappam?
suguna vinodh says
January 7, 2015 at 1:32 amOh yes! bring it on…