Skip to main content

White Vegetable Kurma - Vellai Kurma for Chapathi, Parotta & Idiyappam

White vegetable kurma - one of my favourite side dishes for idiyappam. For idiyappam or aapam i prefer kurmas which are flavoured mildly. This white vegetable is one among those categories and also it is pretty easy to make. This kurma is also good for parotta and chapathi.

White Vegetable Kurma - Vellai Kurma - Side dishes for idiyappam, aapam, chapathi and parotta. White vegetable kurma - one of my favourite side dishes for idiyappam. For idiyappam or aapam i prefer kurmas which are flavoured mildly. This white vegetable is one among those categories and also it is pretty easy to make. This kurma is also good for parotta and chapathi.



To prepare restaurant quality kurma at home, you should follow some basic instructions.
The first thing for these coconut based gravies is the good quality coconut. Because it not only adds taste to kurma, but also helps to bring the correct consistency. In this white vegetable kurma, I have added both coconut paste and coconut milk. The coconut milk brightens the gravy and the coconut paste grounded along with green chillies and other spices adds flavour to the dish.
The second thing is using the spices in correct measures. After experimenting many kurma, I found this technique. If you add any one of the spices in excess, then the kurma will taste bad with the particular flavour. For example, if you add more cloves or cinnamon, the entire kurma will have more clove flavour and you cannot enjoy the gravy. Some people add ready- made ginger garlic for ground coconut paste which entirely changes the flavour in the kurma.
Finally, the cooking method. As I said in my Hotel Vegetable Kurma recipe, do not overcook the vegetables because you will lose the beautiful colour in the kurma. In this gravy, I prepared everything in the pressure cooker, so you can also call is kurma as one pot dish. For this kind of one pot dish use 1.5 ltr or 2 ltr pressure cooker which will be easy to cook within 15 minutes.
Now let's see about the difference between regular vegetable kurma and vegetable kurma. These two kurmas share few similarities such as the vegetables and coconut paste, but the flavour is milder than hotel style vegetable kurma. In this white vegetable kurma, there is no onions, tomatoes and masala powders. You can prepare a fantastic kurma within 20 minutes.


Similar Kurma Recipes

White Vegetable Kurma | Vellai Kurma Recipe Details


Print Friendly and PDF
Prep time : 10 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan


Ingredients



  • 2 carrot
  • 5 beans
  • 1 potato
  • 1/4 cup dried green peas
  • 3/4 cup coconut milk
  • small pieces cinnamon
  • 4 cloves
  • 10 curry leaves
  • 2 tbsp oil
  • salt to taste

For coconut paste

  • 1 cup grated coconut
  • 3 green chillies
  • 1 tbsp fried grams
  • 2 tsp fennel
  • 3 cardamom
  • 7 garlic cloves
  • small piece ginger
  • 4 cashew nuts

Cooking Directions

  1. Wash and peel the carrots and potatoes and cut them into small pieces. Cut the beans and soak the dried green peas for 4 hours. Combine all the vegetables in a vessel and keep it ready.
  2. Grind the ginger, garlic cloves, fennel, cardamom, green chillies with little water.Next, add the grated coconut and grind it nicely.
  3. Heat oil in a pressure cooker and add the cinnamon, cloves and curry leaves.When you get a nice aroma, add the ground paste and stir it well to avoid from sticking to the bottom.
  4. After a few minutes, add the vegetables and mix it well with the coconut paste.
  5. Add 1 cup of water and required salt. Reduce heat to low and pressure cook for 2 whistles.
  6. Open the pressure cooker and mix them gently. Allow the kurma to cool down for a while.
  7. Now slowly add the coconut milk and mix well and cook the kurma on low heat for a gentle boil and turn off the heat. After 20 minutes, serve it with idiyappam. 

White Vegetable Kurma | Vellai Kurma with step by step photos 

Wash and peel the carrots and potatoes and cut them into small pieces. Cut the beans and soak the dried green peas for 4 hours. Combine all the vegetables in a vessel and keep it ready.


Measure and keep all the ingredients ready for grinding. Grind the ginger, garlic cloves, fennel, cardamom, green chillies with little water.


Next, add the grated coconut and grind it nicely.

 Add 1/4 cup of water and grind it as shown in the picture.

Heat oil in a pressure cooker and add the cinnamon, cloves and curry leaves.  

When you get a nice aroma, add the ground paste and stir it well to avoid from sticking to the bottom.

 After a few minutes, add the vegetables and mix it well with the coconut paste. 

Add 1 cup of water and required salt. Reduce heat to low and pressure cook for 2 whistles. Allow the pressure to settle down naturally.

Open the pressure cooker and mix them gently. Allow the kurma to cool down for a while. Now slowly add in  the coconut milk.

Mix them gently, as the vegetables have been already cooked otherwise the vegetables turn mushy.



 Cook the kurma on low heat for a gentle boil and turn off the heat. As we have added coconut milk, do not close it with a lid for 10 minutes.







Comments

Popular posts from this blog

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps.  This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar.  I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal .  To keep this recipe simple, I used sambar powder and there is no need for any dry  roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Quick Tiffin Sambar - Side Dish for Idli, Dosa and Ven Pongal - Sambar without Tamarind

Quick tiffin sambar recipe with moong dal, toor dal and combination of vegetables. We have tasted this tiffin sambar many times at our Grandma's house prepared by our home chef Deivanai at Tirunelveli. Usually they put onions, chow chow (chayote), carrots, potatoes, tomatoes, green chillies and dals. We have different versions of tiffin sambar in every household with any vegetables as they prefer. You can add capsicum, drumstick or yellow pumpkins too. This sambar recipe is a bit unique recipe with a  combination of dals and  without any tamarind. I wanted to try this quick tiffin sambar at home for a long time. Last week during my visit to Tirunelveli I called her up and asked for the recipe. She explained the recipe  with a few simple steps and the sambar turned out well. This tiffin sambar is a simple yet tasty sambar and perfect side dish for idli, dosa and ven pongal.  Check out my other side dishes for idli and dosa Brinjal Kichadi  Brinjal Kichadi with Dal Puli Milagai Tomat

Pidi Karunai Kizhangu (Yam) Masiyal

Pidi karunai kuzhambu (Yam) provides all the important nourishment to the body which not only improves the immunity system, but also brings a glow in the body. It is used as an Ayurvedic medicine to cure piles. It is high in Vitamin B6, and contains Vitamin C and A, potassium, phosphorous and magnesium. This pidi karunai masiyal is easy to make and tamarind juice is added to remove itchiness. A healthy and low calorie dish which goes well with rice. I learnt this recipe from my mom. For pulikuzhambu we prepare this masiyal as a side dish. Try this easy and healthy masiyal for your family. 

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b