Vellai Kurma or Restaurant Style White Vegetable Kurma is one of the most popular side dishes served in hotels. The gravy is a creamy white base with mixed vegetable in it.
Hotel Saravana Bhavan is famous for its Vellai Kurma, many simply get the gravy just for the way it tastes and recreating it at home is a huge challenge. My kids, who normally never like vegetable gravies, love this kurma and though I have already made one version of hotel style vegetable kurma. wanted to try yet another version.
This version is also almost similar with few ingredients different and that surely makes all the difference. I had made this a while ago along with Veechu Parotta, when I was making the AtoZ Indian Flatbread. I completely forgot that I had already made Veechu Parotta before. Anyway, since I had made this, I have ever since been trying to share it but time was never one my side!
This Vellai Kurma is the third day dish for Dish for each Meal, for the BM#98 Week 1. I enjoyed planning what all I could make for each meal.
Step By Step Pictures of making White Vegetable Kurma
Vellai Kurma | Restaurant Style White Vegetable Korma
2 cups Mixed Vegetables (Potatoes, Carrots, Peas, Cauliflower)
1 cup Onion
2 no Cloves
2 no Cardamom
1 inch Cinnamon
1 tbsp Cooking Oil
3/4 cup Coconut Milk thick
2 to 3 nos Bay leaves
Handful Coriander Leaves
Salt to Taste
To Grind:
1/2 cup Coconut chopped
2 inch Ginger
3 cloves Garlic
3 to 4 nos Green Chillies
1 tsp Fennel Seeds /Saunf
1 tsp Poppy Seeds / Khus khus
3 tsp Fried Gram / Pottukkadalai
1 tsp Coriander Powder
To Grind
Take all the ingredients listed under masala and grind to a smooth paste. Keep it aside.
For the Gravy
Wash and chop the vegetables into 1 inch pieces. I mostly parboil the cauliflower separately before adding
Microwave the chopped vegetables for 10 mins.
Heat a nonstick pan with oil, add all the whole spices, saute for few seconds.
Then add the onion julienne, saute well for few minutes.
Add the ground masala along with 2 cups water, bring to a boil.
Now add the drained cauliflower and the cooked vegetables, salt and simmer till the gravy turns thick.
Finally, add the thick coconut milk and simmer for 5 mins. Add chopped coriander leaves.
Serve hot with Parotta.
Vellai Kurma | Restaurant Style White Vegetable Korma
Ingredients
For the Gravy
- 2 cups Mixed Vegetables (Potatoes, Carrots, Peas, Cauliflower)
- 1 cup Onion
- 2 no Cloves
- 2 no Cardamom
- 1 inch Cinnamon
- 1 tbsp Cooking Oil
- 3/4 cup Coconut Milk thick
- 2 to 3 nos Bay Leaves
- Handful Coriander Leaves
- Salt to taste
To Grind:
- 1/2 cup Coconut chopped
- 2 inch Ginger
- 3 cloves Garlic
- 3 to 4 nos Green Chillies
- 3 tsp Fried Gram / Pottukkadalai
- 1 tsp Fennel Seeds /Saunf
- 1 tsp Poppy Seeds / Khus khus
- 1 tsp Coriander Powder
Instructions
To Grind
- Take all the ingredients listed under masala and grind to a smooth paste. Keep it aside.
For the Gravy
- Wash and chop the vegetables into 1 inch pieces. I mostly parboil the cauliflower separately before adding
- Microwave the chopped vegetables for 10 mins.
- Heat a nonstick pan with oil, add all the whole spices, saute for few seconds.
- Then add the onion julienne, saute well for few minutes.
- Add the ground masala along with 2 cups water, bring to a boil.
- Now add the drained cauliflower and the cooked vegetables, salt and simmer till the gravy turns thick.
- Finally, add the thick coconut milk and simmer for 5 mins. Add chopped coriander leaves.
- Serve hot with Parotta.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Varada says
The coconut milk gravy sounds delicious. This platter looks like a nice light meal. The shape of the flatbread is so unique.
gayathriraani says
Vellai kurma is the best side for parotta. I am droolkng just by looking at those snaps. Yum..
Sushma Pinjala says
I love coconut milk based gravies. recently started using coconut milk in chicken curry too. It gives amazing taste and flavor to the dish.
White vegetable kurma looks delicious Valli.
harini says
Beautiful looking Parotta and the white gravy. Coconut milk based gravies taste amazing, right?
Sharmila Kingsly says
I usually add cashew nuts along wile preparing the white masala.. this looks lovely and is that Ceylon parotta .. Both are super yummy..
vaishalisabnani says
Totally a new combo for me , the white gravy is popular in restaurants , but we had a different recipe for it . I guess the difference of North and South . Great meal .
Simply Tadka says
Love this combo and white gravy looks so fantastic and rich.
namscorner18 says
Love the combo. Mildly spiced white gravy looks so inviting.
Pavani says
Kurma looks absolutely delicious,lovely presentation.Bookmarked it.
srividhya says
Vellai kurma and veechu parotta, bestu combo simply love it. I wish I could grab that plate Valli.
FoodTrails says
Korma gravy with coconut milk looks so creamy and delicious.. Love the combo with Parota!!