White kurma(Vellai kurma in Tamil), a popular South Indian side dish made with mixed boiled vegetables and special ground masala and served with soft chapatis. Learn how to make the restaurant style white kurma in minutes.
Moreover, this white veg kurma is so aromatic because of the whole spices ground with coconut masala. Also, I would suggest not to alter the spices and measurements to get the authentic taste.
Ingredients
To grind¼ cup coconut pieces
1 tbsp. fried gram
8-10 cashews
3 green chillies
1 tsp fennel seeds
½ tsp cumin seeds
1 cardamom
2 cinnamon sticks
2 cloves
Vegetables used1 cup cauliflower florets
1 cup beans
1 cup carrots
1 cup potatoes
½ cup green peas
Other ingredients2 tbsp. oil
1 bay leaf
½ tsp fennel seeds
1 cup chopped onion
1 sprig curry leaves
1 tsp ginger garlic paste
1 tsp salt as per taste
Method*Clean and chop all the vegetables and onion.
* Rinse cauliflower florets and blanch(dip in hot water) for few minutes to remove microorganisms and pesticides.
* Boil all the vegetables together in a pressure cooker for 3 whistles. If cooking in a pan, cook until the veggies become soft.
* Grind all the ingredients given under To grind into a smooth paste and keep aside.
* Heat oil in a pan, saute one bay leaf and some fennel seeds.
* Add chopped onions and fry until they become translucent.
* Put a tsp of ginger garlic paste and some curry leaves.
* Saute well to remove the raw flavor.
* Now add the boiled vegetables along with the broth(water used to cook the vegetables).
* Also, add the ground coconut masala and mix well. You can add a cup of water to adjust the consistency of the kurma. The ideal texture of the white kurma is a semi-thick one.
* Add required salt for the gravy, mix well.
* Cover and cook the vellai kurma for around five minutes in simmer mode.
* Switch off and serve this yum restaurant-style white kurma with soft chapatis. Goes well with pooris and dosas also.
* You can garnish with few chopped coriander leaves at last if you like.