Vellai Kurma | Restaurant Style White Vegetable Korma
Vellai Kurma or Restaurant Style White Vegetable Kumar is one of the most popular side dishes served in hotels. The gravy is a creamy white base with mixed vegetable in it.
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.
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