White Vegetable Kurma, also known as “vellai kurma” or “white vegetable kurma,” is a popular South Indian dish often served as a side dish with various types of Indian bread like chapati, paratha, or dosa.
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Kurma is a term used to describe a type of curry or stew made with a variety of vegetables, spices, and a creamy base, often enriched with coconut milk or yogurt. While most kormas are known for their rich and flavorful gravies, this hotel Saravana Bhavan style white kurma stands out for its lighter, milder, and less-spiced preparation.
About White Kurma
When we think of Indian cuisine, many aromatic and flavorful dishes come to my mind, each boasting a unique blend of spices and ingredients. Among these is the lesser-known yet equally delicious “White Kurma.” This creamy and fragrant dish hails from the southern regions of India and offers a refreshing departure from the vibrant and fiery curries typically associated with Indian cooking.
White Kurma, also known as Vellai Kurma, originates in the southern states of India, particularly Tamil Nadu and Kerala. Due to its rich flavours and comforting nature, this delectable dish has earned its place on festive tables, family gatherings, and special occasions. While many Indian curries are known for their robust and spicy profiles, White Kurma stands out for its gentle, soothing flavours derived from a harmonious blend of ingredients.
White Kurma offers a taste of southern India’s culinary treasures with its creamy coconut base, delicate nuttiness, and gentle spice blend. Whether enjoyed at a festive gathering or as a soothing weeknight meal, White Kurma will captivate your palate and leave you craving more of its irresistible charm.
About this recipe
This restaurant-style white kurma is my go-to recipe. This creamy kurma can be easily made with minimal ingredients in your pressure cooker. Since this kurma uses no additional spice powders, it is very mild, and kids love this as a side dish.
Saravana Bhavan is a well-known South Indian restaurant chain famous for its authentic and delicious vegetarian dishes. Their White Kurma, also known as Vellai Kurma, is a signature dish loved for its creamy texture and delightful blend of flavours. While the recipe used by Saravana Bhavan might be a closely guarded secret, I am sharing a general guide to making a White Kurma in the style of Saravana Bhavan.
How to make Vegetable White Kurma
Grind the grated frozen / fresh coconut, fennel seeds, clove, small piece of cinnamon, cardamom, cashew nuts, green chillies and poppy seeds with a little water in a blender jar, to form a smooth paste. Set the fine paste aside.
Add oil to a pressure cooker. Once hot, add curry leaves. Once they splutter, add frozen or fresh green peas, carrots, green beans, cauliflower florets and potatoes one after the other.
Add salt and mix with the chopped vegetables. Cook for a minute.
Add the ground coconut paste, the required water and mix once again. Check for salt and add if needed.
Pressure cook on a medium flame for 2 whistles. Once pressure releases, open the cooker and garnish the white kurma with coriander leaves.
Delicious and Easy Vellai Kurma Recipe is ready to be served.
Best ways to serve White Kurma
White Kurma can be served with soft and fluffy idli or crispy dosa. The creamy kurma provides a wonderful contrast to the textures of these popular South Indian dishes.
In South India, white kurma is usually served with Chapathi/Roti, Aapam & Idiyappam. These are the most popular combinations in restaurants.
This easy recipe of Vellai Kurma pairs well with Indian bread like naan, roti, or paratha, enhancing the overall dining experience.
One of the most traditional ways to enjoy White Kurma is by serving it with fragrant Basmati rice. The mild flavours of the saravana bhavan kurma recipe complements the aromatic rice beautifully, creating a comforting and satisfying meal.
White Kurma is a perfect side dish with vegetable pulao for a wholesome and flavorful meal. Combining the subtly spiced vellai kuruma and the aromatic rice and vegetables in the pulao creates a harmonious balance of flavours.
Tips & Variations
The one I have shared here is a no-onion, ginger, garlic, or tomato recipe. However, add onion, ginger, garlic paste and tomatoes to enhance the taste. If adding tomatoes, chop them into bigger pieces and add towards the end, just before pressure cooking.
You can use any combination of vegetables. Chayote, Bottle Gourd, Mushroom, and Paneer can be added to this kurma.
Chop the vegetables into medium size pieces. If the vegetables are chopped finely, they may get mashed completely after cooking.
While making coconut paste, you can add roasted gram dal / pottu kadalai as well.
Adjust green chilly to suit your spice level.
If the kurma is too thick, add some boiling water and loosen it up. If the kurma is too thin, let it simmer for a few minutes until the desired consistency is achieved.
Serving Suggestions
Serve Hotel Style Vellai Kurma with fluffy parottas, soft chapatis, rotis, or pooris for a wholesome and satisfying meal.
Vellai Kurma can be enjoyed with plain steamed rice and Ghee Rice, allowing you to enjoy the creamy gravy.
White Vegetable Kurma makes a delicious accompaniment to soft idlis or crispy dosas, enhancing their taste.
The combination of Vellai Kurma with appam and idiyappam is a match made in culinary heaven.
Serve the white kurma alongside coconut rice for a combination of flavours.
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Recipe Card
White Kurma | Vellai Kurma
Ingredients
- 1 tbsp Oil
- 15 Beans
- 1 big Carrot
- ½ cup Green Peas
- 2 medium Potatoes
- 1 cup Cauliflower Florets
- Salt as needed
- 2 & ½ cups Water
- Curry Leaves few
- Coriander Leaves few
To make as a paste
- 1 cup Grated Coconut
- 5 Green Chillies
- 10 Cashew Nuts
- 1 teaspoon Fennel Seeds
- 1 teaspoon Poppy Seeds
- 1 Clove
- 1 Cinnamon
- 1 Cardamom
- Water as needed
Instructions
To make coconut Paste
- Grind the grated coconut, fennel seeds, clove, cinnamon, cardamom, cashew nuts, green chillies and poppy seeds with a little water to form a smooth paste. Set aside.
To make the White Kurma
- Add oil to a pressure cooker. Once hot, add curry leaves. Saute.
- Once the curry leaves splutter, add green peas, carrots, beans, cauliflower and potatoes one after the other.
- Add salt and mix. Cook for a minute.
- Add the ground coconut paste, water and mix once again. Check for salt and add if needed.
- Pressure cook on a medium flame for 2 whistles. Once pressure releases, open the cooker and garnish the white kurma with coriander leaves.
- Delicious and Easy Vellai Kurma is ready to be served.