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Vellai Kurma – Restaurant Style South Indian White Vegetable Korma

January 5, 2015 by Suguna Vinodh 78 Comments

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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.

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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.

white-vegetable-korma-vellai-kurma-parotta-kuruma-south-indian-hotel-restaurant-style-veggies |kannammacooks.com #kurma #korma #stew #easy #recipe #vellai #white #tamilnadu #hotel #style #stew #side #dish #chapati

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.

white-vegetable-korma-vellai-kurma-parotta-kuruma-south-indian-hotel-restaurant-style-saute |kannammacooks.com #kurma #korma #stew #easy #recipe #vellai #white #tamilnadu #hotel #style #stew #side #dish #chapati

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.

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Serve hot with roti or chapati.

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white-vegetable-korma-vellai-kurma-parotta-kuruma-south-indian-hotel-restaurant-style |kannammacooks.com #kurma #korma #stew #easy #recipe #vellai #white #tamilnadu #hotel #style #stew #side #dish #chapati

Vellai Kurma – Restaurant Style South Indian White Vegetable Korma


★★★★★

4.8 from 22 reviews

  • Author: Kannamma @kannammacooks.com
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x
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Description

South Indian Tamilnadu Restaurant style white vegetable kurma called as vellai kuruma or parotta korma. Finger licking good!


Scale

Ingredients

For the raw ground paste

  • 1 cup fresh shredded coconut
  • 1/4 cup cashews
  • 1 clove
  • 2 cardamom
  • 1 inch cinnamon
  • 1 tablespoon fennel seeds
  • 2 green chillies

Boiled Vegetables

  • 1 cup carrots
  • 1 cup beans
  • 1 cup potatoes
  • 1 cup peas

Other Ingredients

  • 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

Instructions

  1. Raw ground paste: Grind all the ingredients with about 1-2 cups of water to a smooth paste.
  2. Boil about 4 cups of mixed vegetables until al-dente and keep aside.
  3. 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.
  4. 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.
  5. Serve hot with roti or chapati.
  • Category: Gravy
  • Cuisine: South Indian

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Kavi says

    October 7, 2020 at 3:21 am

    Very simplified method of making yummy Kurma! My1.5 year daughter loved it 👍

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 7, 2020 at 2:24 pm

      Thank you!

      Reply
  2. Swetha says

    January 18, 2020 at 9:52 pm

    Could you make the exact recipe of Saravana bhavan style vellai kurma and their lunch sambar pls.

    Reply
  3. Swetha says

    January 18, 2020 at 9:50 pm

    Hi could you pls share the recipe of thengai pal saadham as it pairs with this kurma well. What is the alternative to fresh coconut milk since I live in the other part of world and any alternatives to poppy seeds , as it is illegal to use here

    Reply
  4. Padmaja b Sridharan says

    February 4, 2019 at 9:10 am

    Total hit, I have made so many times!

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 4, 2019 at 12:42 pm

      Thank you!

      Reply
  5. Vidthya says

    January 10, 2018 at 1:14 am

    Awesome dish and came out well Mam… thanks for sharing

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 10, 2018 at 11:40 am

      Thank you!

      Reply
  6. Rani says

    August 20, 2017 at 2:18 am

    Mam, may I use rice flour instead of maida…..

    ★★★★

    Reply
  7. Sangeetha Ramnath says

    August 18, 2017 at 1:05 am

    Hi 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 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 18, 2017 at 1:38 pm

      Thank you Sangeetha.

      Reply
  8. immaculate says

    February 28, 2017 at 12:01 am

    wow tats a nice recipe..have tried it today..tastes yum

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 1, 2017 at 2:04 am

      Thank you so much!

      Reply
  9. ben says

    February 18, 2017 at 9:04 am

    thanks for thhe recipe.. can chicken be used instead of the vegies?

    Reply
    • Suguna Vinodh says

      February 18, 2017 at 10:36 am

      http://www.kannammacooks.com/chicken-vellai-kurma-chicken-white-kurma-recipe/

      Reply
      • ben says

        February 18, 2017 at 11:03 am

        wow. thanks.

        Reply
  10. Dhurga says

    January 19, 2017 at 11:55 pm

    Made it for this dinner.. v loved it.. really nice..ur recipes r awesome

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 20, 2017 at 11:09 am

      thank you Dhurga!

      Reply
  11. Anuradha RG says

    December 18, 2016 at 3:04 pm

    If 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!

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 18, 2016 at 9:54 pm

      Sure. You can adapt the recipe to your liking. Happy Cooking.

      Reply
  12. Nisha says

    December 9, 2016 at 7:26 pm

    Hi suguna, nice and yummy collections of cooking. Thank u so much for the recipes

    ★★★★

    Reply
    • Suguna Vinodh says

      December 9, 2016 at 7:54 pm

      Thank you.

      Reply
  13. Renuka says

    December 2, 2016 at 8:51 pm

    looks really simpe n easy. why Ginger n garlic paste hasnt been used for this recipe? specific reason??

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 2, 2016 at 9:04 pm

      Why should all the recipes have ginger garlic paste?????

      Reply
  14. Nisha Rajesh says

    November 26, 2016 at 5:59 am

    Hi! I made this ydy and it tasted superb….Thanks for this awesome recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 26, 2016 at 10:41 am

      Thank you!

      Reply
  15. Mikku says

    November 18, 2016 at 2:30 am

    Hi 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..

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 18, 2016 at 9:16 am

      Thank you so much Mikku!

      Reply
  16. Karthikadeepaa says

    November 11, 2016 at 2:29 am

    Hi kannamma ur recips are awesome, i am from Coimbatore happy to c our own recipes in this blog… akkka
    kulambu suma mannakuthunkoo…

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 11, 2016 at 9:22 am

      Thank you Karthikadeepaa. Glad you liked the recipe!

      Reply
  17. Hemalatha Murugesan says

    October 26, 2016 at 12:48 am

    Will it be suitable for Poori?

    Reply
    • Suguna Vinodh says

      October 26, 2016 at 9:35 am

      We have always had this with chapati or apam , idiyappam and the likes. Never had with Pooris.

      Reply
  18. Dhivya Prasanna says

    September 20, 2016 at 4:31 pm

    I tried dis korma . It was wonderful.

    Reply
    • Suguna Vinodh says

      September 20, 2016 at 7:46 pm

      Thank You!

      Reply
  19. Deepika says

    September 9, 2016 at 1:43 pm

    KANNAMMA 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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 10, 2016 at 12:52 am

      Thank you so much Deepika. really glad that you like the recipes.

      Reply
  20. D says

    August 31, 2016 at 10:52 am

    Just 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 🙂

    Reply
    • Suguna Vinodh says

      August 31, 2016 at 12:24 pm

      There 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!

      Reply
  21. M.jothi says

    August 3, 2016 at 11:27 pm

    Y in yr blog, searching a dish s not a easy one….? Try to alter it….

    Reply
  22. Jeni says

    July 15, 2016 at 12:47 am

    Hi 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.

    Reply
    • Suguna Vinodh says

      July 15, 2016 at 4:38 pm

      Yes it does go well with parotta Jeni!

      Reply
  23. Asha Srinath says

    July 12, 2016 at 7:37 pm

    Thanks i will definitely try.

    Reply
  24. Asha Srinath says

    July 11, 2016 at 7:26 pm

    Thanks Suguna, I like all your vegetarian recipes. I follow some of them.

    Reply
  25. Asha Srinath says

    July 11, 2016 at 7:24 pm

    I dont see any Garlic and ginger. I thought korma had ginger and garlic.

    Reply
    • Suguna Vinodh says

      July 12, 2016 at 8:40 am

      Just try it. You will be pleasantly surprised. Garlic and ginger makes this kurma very pungent. Its a very mild kurma.

      Reply
  26. asha says

    April 19, 2016 at 4:26 pm

    really excellent and easy to do

    Reply
    • Suguna Vinodh says

      April 19, 2016 at 5:32 pm

      Thank you Asha.

      Reply
  27. Aparna says

    April 5, 2016 at 3:16 am

    Hi suguna thanks for the recipe. All in my family enjoyed a taste of white kurma

    Reply
    • Suguna Vinodh says

      April 5, 2016 at 10:11 am

      Really glad that the vellai kurma came out well. Happy Cooking!

      Reply
  28. Nirmala says

    March 29, 2016 at 11:55 pm

    Will this gravy go with idiyappam?

    Reply
    • Suguna Vinodh says

      March 30, 2016 at 10:24 am

      Yes. It does go well with idiyappam.
      Check this out too.
      Vegetable Stew
      http://www.kannammacooks.com/vegetable-stew-for-appam/

      Reply
  29. Manju says

    February 9, 2016 at 11:47 am

    Do u have any veg side dishes, posted , that goes well with naan ?
    TIA.

    Reply
    • Suguna Vinodh says

      February 9, 2016 at 1:14 pm

      Please check out
      http://www.kannammacooks.com/category/recipes/south-indian/north-indian-gravies/
      Hope it helps!

      Reply
  30. Manju says

    February 8, 2016 at 11:46 pm

    Will this kurma be good as a side for naan ?
    Planning to make for a get together..

    Reply
    • Suguna Vinodh says

      February 9, 2016 at 1:34 am

      I serve it for Chapati and parotta. Naan – I think it wont pair well. Its a coconut based gravy.

      Reply
  31. Lavanya S says

    February 5, 2016 at 1:04 pm

    White kuruma became a huge hit at my place! 🙂 Thank you so much for the recipe!

    Reply
    • Suguna Vinodh says

      February 5, 2016 at 1:14 pm

      Thats so nice to hear Lavanya. I like it a lot too!

      Reply
  32. Vijay says

    January 6, 2016 at 8:02 pm

    I tried the recipe of “Chettinad Vellai Kurma ‘ it came out very well. Thanks for the same.

    ★★★★

    Reply
    • Suguna Vinodh says

      January 6, 2016 at 8:48 pm

      You are most welcome Vijay! Happy Cooking!

      Reply
  33. keerthana vinod says

    October 7, 2015 at 2:29 am

    Hi 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

    ★★★★

    Reply
    • Suguna Vinodh says

      October 7, 2015 at 12:03 pm

      Thank You!

      Reply
  34. Mureen says

    August 18, 2015 at 3:54 pm

    Thank u Suguna…. For your wonderful Recipes … I will try and get back to u…

    ★★★★★

    Reply
  35. subhany says

    August 13, 2015 at 2:30 am

    I 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

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 13, 2015 at 2:50 am

      Thank you so much Subhany. I am really glad that this kurma brought back memories.

      Reply
  36. Elizabeth says

    August 11, 2015 at 1:39 am

    Tried it and liked it very much.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 11, 2015 at 2:45 am

      Thank you so much Elizabeth. Its my favorite kurma too. 🙂

      Reply
  37. cathy says

    May 30, 2015 at 1:02 pm

    Dear suguna pls add on some more recipes for fussy eater toddler not a sweet tooth girlie

    ★★★★

    Reply
    • suguna vinodh says

      May 30, 2015 at 4:28 pm

      sure 🙂

      Reply
  38. Subha Gopikrishna says

    May 27, 2015 at 2:40 pm

    White 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.

    Reply
    • suguna vinodh says

      May 27, 2015 at 4:33 pm

      Thanks for writing in Subha. Nice to hear that your baby relished it. 🙂

      Reply
  39. suguna vinodh says

    January 27, 2015 at 9:47 pm

    Happy 🙂

    ★★★★★

    Reply
  40. Sunitha Jayaram says

    January 27, 2015 at 8:28 pm

    Thanks Suguna.. Made this Kurma for Chappatti.. Tasted so good. Everyone liked it. Spice levels are also perfect for children.

    Reply
    • suguna vinodh says

      January 27, 2015 at 9:46 pm

      Thank you so much Sunitha. Very happy to hear the children liked it.

      Reply
  41. suguna vinodh says

    January 23, 2015 at 9:45 pm

    🙂

    Reply
  42. sneha glaxton says

    January 22, 2015 at 10:12 pm

    Thanks. It tasted awesome. In fact both my kids and my husband said this kurma was the best combo .

    ★★★★★

    Reply
    • suguna vinodh says

      January 23, 2015 at 12:03 am

      Thank You so much Sneha!

      Reply
  43. sneha glaxton says

    January 6, 2015 at 8:44 pm

    Will it taste gud with idiyappam?

    Reply
    • suguna vinodh says

      January 7, 2015 at 1:32 am

      Oh yes! bring it on…

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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