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
Prep time : 10 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan
Ingredients
For coconut paste
Cooking Directions
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.
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
- Paneer Kurma
- Hotel Vegetable Kurma
- Cauliflower Kurma
- Mushroom Kurma
- Carrot and Green peas Kurma
- Beetroot Kurma
- Turnip and Chickpeas Kurma
- Tomato Kurma
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
- 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.
- Grind the ginger, garlic cloves, fennel, cardamom, green chillies with little water.Next, add the grated coconut and grind it nicely.
- 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.
- Open the pressure cooker and mix them gently. Allow the kurma to cool down for a while.
- 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.
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.
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