Vellai Kurma – Restaurant Style South Indian White Vegetable Korma

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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 cup of water to a smooth paste.

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Boil about 2 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 (2 or 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.

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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 a cup of water. Let it simmer on low flame for about 5 minutes. Since we have added cashews, it will foam up. So stir once in a while.  Once the paste is cooked, add a cup of water to dilute.

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Once the raw smell goes, after 5 minutes add the boiled vegetables.

Optional: If the gravy looks thin, here is what you can do. Take a small cup and add a teaspoon 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.

Finally, add in juice of a lime and garnish with coriander leaves.

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Serve hot with roti or chapati.

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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. Finger licking good!

  • Total Time: 30 mins
  • Yield: 8 1x

Ingredients

Scale

For the raw ground paste

  • 1 cup fresh shredded coconut
  • 1/4 cup cashews
  • 1 clove
  • 2 cardamom
  • 1 inch cinnamon
  • 1 teaspoon fennel seeds
  • 4 green chillies (adjust according to your taste)

Boiled Vegetables

  • 1/2 cup carrots
  • 1/2 cup beans
  • 1/2 cup potatoes
  • 1/2 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
  • 1.5 teaspoon salt
  • 1 lime, juiced
  • 2 sprigs coriander leaves
  • 1 teaspoon cornstarch (optional-use if necessary)

Instructions

  1. Raw ground paste: Grind all the ingredients with about 1 cup of water to a smooth paste.
  2. Boil about 2 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, a cup of water and let it simmer in low flame for about 5 minutes. Add a cup of water.
  4. Once the raw smell goes, after 5 minutes add the boiled vegetables. Simmer for couple of minutes more. Add corn starch slurry if the gravy is thin. Else not necessary. Add in the lime juice and the coriander leaves.
  5. Serve hot with roti or chapati.
  • Author: Kannamma @kannammacooks.com
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Gravy
  • Cuisine: South Indian

Keywords: vellai kurma

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80 thoughts on “Vellai Kurma – Restaurant Style South Indian White Vegetable Korma”

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

  2. 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

  3. Sangeetha Ramnath

    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 🙂






  4. 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!






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






  6. 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..






  7. Karthikadeepaa

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






  8. 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.






  9. 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 🙂

  10. 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.

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






  12. keerthana vinod

    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






  13. 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






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






  15. Subha Gopikrishna

    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.

  16. Sunitha Jayaram

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

  17. sneha glaxton

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






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