Vellai Kurma; translates to white Kuruma. This spicy vegetable Kuruma gets its name from its color. White Kuruma is a popular accompaniment in Tamil Nadu hotels. So we can even call this restaurant style Vellai Kurma. This gravy is especially popular in the Saravana Bhavan chain of restaurants.
The typical Saravana Bhavan style vellai kuruma is something that has eluded me since my 3rd grade. I guess i started eating spicy food roughly when i was in 2nd grade. It was at this time that I discovered the joys of eating parotta kuruma. And I used to love this particular white kuruma.
I grew up in a household where typically it was no onion no garlic no spices food. My house was where things like vellai kuruma were not given much thought. So, things remained that way for a very long time. My love for Vellai Kurma flourished in hotels.
But then i got married and i got to run my own house and my own kitchen. And with it came boundless freedom to cook and eat what i please. And that s when i started making this hotel style vellai kuruma. This is a very simple recipe. And you can make different versions of this hotel style vellai kuruma by adding soy chunks in place of the veggies. You can even add mutton or eggs.
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What is Vellai Kurma?
So, what is all the hype about this gravy? This Kurma uses no red chili powder, dry red chilies or turmeric powder. We are going to rely on green chilis for the spice. For the creamy gravy base, coconut, cashew nuts and other ingredients come into play.
As for the veggies, this Kurma tastes good with a combination of vegetables or with just any one vegetable. Potatoes, peas, carrots, cauliflower and even dried beans like butter beans work well in this recipe. Sometimes, I also add turnips and chayote squash.
The gravy base for this has an assortment of spices. Apart from this, we have cashews to give a rich velvety mouthfeel.
Make sure that coconut you add to this gravy is white. Frozen grated coconut works like a charm. I have used just regular coconut pieces here today because I could not source this.
If you use grated coconut that does not have the brown outer layer,the Kurma will be a pristine white. Similarly, choose spicy green chilis. This way, we will have to use fewer green chilis. And that will help in retaining the white color too.
What is Kalpasi?
Kalpasi is black stone flower. This belongs to the lichens family and they call it Dagad Phool in north India. This is a spice that is used largely in meat based dishes. I use it in Kurmas and even for making Masala Puri chaat. While this is not mandatory, adding it makes a big difference to the overall taste.
How to serve Vellai Kurma?
This Vellai Kurma pairs well with almost everything. In Tamil Nadu, we commonly serve this with pretty much all Tiffin. So, when we visit a restaurant, you are very likely to come across dishes like ” Chapati Kurma”, ” Aapam Kurma” and “Idiyappam Kurma”
Serve this Kurma piping hot with Chapatis, Aapam, Idiyappam, Idlis or Dosas.
Variations
This popular vegetable Kurma goes by many names. Some call it the Chettinad Vellai Kurma. You can also add meat to this Kurma base and make Mutton Vellai Kurma.
I have used fresh vegetables in this recipe. You can also frozen mixed vegetables like carrots, peas, beans, potato and corn. That will save you even more time especially if you are making the Instant Pot vegetable Korma version.
Recipe Notes
- Make this recipe with thin coconut milk instead of water for a richer flavor and texture.
- Allergic to cashews? Use blanched almonds. Or skip the nuts in the spice paste and use thick coconut milk or coconut cream to enhance the taste.
- Use coconut oil or peanut oil for different flavors. However, I prefer using neutral flavored oil. This way, the spices and the veggies shine through in this recipe.
- Along with finely chopped coriander leaves, you can also add finely chopped mint leaves for garnish.
- Try to avoid red onions for this recipe. Choose white or light purple ones. This way, the color wont change.
Pressure Cooker Vegetable Kurma Method
Cooking the veggies
Wash and chop all the vegetables. Add this to a pressure cooker with 1 cup water and 1 tsp salt. Pressure cook for 2 whistles. Wait for the pressure to release naturally. When done, do not drain the water.
Making the spice paste
In a blender jar, combine the coconut, cashews, Kalpasi, fennel seeds, green chilli, ginger, garlic and Pottu Kadalai( roasted gram dal).
Pulse a few times to break down everything to a coarse paste. Then add 1/2 c water and grind to a smooth paste. Add 1/4 cup more water if required to grind to a really smooth paste. Grinding the spice paste very smoothly is important here.
Making the Kurma
Heat a pan with oil. When the pan is hot add the mustard seeds and wait for them to splutter.Now, add the bay leaf, cloves and cinnamon. When the spices pop, add the finely chopped onions, curry leaves and salt.
Mix well and cook till onions turn pink. Please do not brown the onions. The onions should turn just pink and soft. If you brown the onions, the whole color of the Kurma will change. This takes approximately 2 mins on medium flame.
Now, add the ground paste and mix well. Cook on low flame for 1 min. Again, keep stirring every now and then to prevent the paste from sticking to the bottom or burning. You can see that the paste will begin thickening.
At this stage, add the cooked veggies and mix well. Add 1 c water and sugar. Stir to combine.
Simmer this for 3 to 4 mins on medium flame,stirring every now and then. Garnish with finely chopped coriander leaves.
Just before serving, squeeze some lemon juice and serve hot.
Instant Pot Vellai Kurma
Let’s see how to make Vellai kurma in the instant pot step by step
Making Vellai Kurma in the Instant Pot is very easy. When we use the Instant Pot to make vegetable kurma, it becomes an one-pot affair.
Grinding the spice paste
The procedure for grinding the coconut paste is the same as mentioned in the pressure cooker method. When the spice paste is ready, we can begin making the Kurma.
Instant Pot Cooking Time and Mode
Insert the inner steel pot into the Instant Pot and switch it on. Press Saute mode- Normal for 6 mins. Now, add oil and wait for the display to read HOT. Now, add the mustard seeds,bay leaf, cloves and cinnamon. Wait for the mustard seeds to splutter.
When they splutter, add the finely chopped onions and saute until they turn pink and soft. This takes roughly 1.5 minutes.
As soon as the onions are cooked, add the finely chopped veggies and mix well. Saute for 30 seconds and add 1 cup of water. Now, add the ground spice paste and mix well.
Add 1 tsp sugar and the curry leaves. Stir to combine and simmer for 1 minute. Now, press cancel.
Press the PRESSURE COOK BUTTON and SET TO HIGH PRESSURE FOR 2 MINUTES.
Wait for the cooking cycle to complete. And wait for natural pressure release. It takes 13 mins roughly for the pressure to release naturally.
When the pressure releases, press cancel. Open the lid, mix well. Press SAUTE MODE- NORMAL-2 MINS and simmer for 2 minutes.
When done, garnish with finely chopped coriander leaves.
Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our restaurant style Vella Kurma? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.
Vellai Kurma- Instant Pot and Stove top
Equipment
- Pressure cooker/ Instant Pot
- Blender
Ingredients
- 1/2 c peeled and chopped Carrot
- 1/2 c peeled and cubed Potatoes
- 12 fresh green beans chopped into 1 inch pieces
- 1/4 c frozen or fresh green peas
- 1.5 tbsp Oil
- 1 tsp mustard seeds
- 1 small Bay leaf
- 1 piece clove
- 1/2 inch cinnamon stick
- 1 c finely chopped onions
- 10 fresh curry leaves
- 1.5 tsp Salt or to taste
- 1 tsp Sugar
- 2 tbsp finely chopped Coriander leaves
Spice paste
- 1/2 c fresh grated coconut
- 2 tbsp Pottu kadalai
- 1.5 tsp Ginger
- 4 cloves Garlic
- 10 whole Cashews 8-9
- 2 green Chillis
- 1 tsp Fennel seeds
- 1 small piece Kalpasi black stone flower/ Dhagad phool
- 1/2 to 3/4 cup Water
Instructions
Pressure cooker method
Cooking the veggies
- Wash and chop all the vegetables.
- Add this to a pressure cooker with 1 cup water and 1 tsp salt.
- Pressure cook for 2 whistles.
- Wait for the pressure to release naturally.
- When done, do not drain the water.
Making the spice paste
- In a blender jar, combine the coconut, cashews, Kalpasi, fennel seeds, green chilli, ginger, garlic and Pottu Kadalai( roasted gram dal).
- Pulse a few times to break down everything to a coarse paste.
- Then add 1/2 c water and grind to a smooth paste.
- Add 1/4 cup more water if required to grind to a really smooth paste.
- Grinding the spice paste very smoothly is important here.
Making the Kurma
- Heat a pan with oil. Pop the mustard seeds.
- Now, add the bay leaf, cloves and cinnamon.
- When the spices pop, add the finely chopped onions, curry leaves and salt.
- Mix well and cook till onions turn pink.
- Please do not brown the onions.
- The onions should turn just pink and soft.
- If you brown the onions, the whole color of the Kurma will change.
- This takes approximately 2 mins on medium flame.
- Now, add the ground paste and mix well.
- Cook on low flame for 1 min.
- Again, keep stirring every now and then to prevent the paste from sticking to the bottom or burning.
- You can see that the paste will begin thickening.
- At this stage, add the cooked veggies and mix well.
- Add 1 c water and sugar. Stir to combine.
- Simmer this for 3 to 4 mins on medium flame,stirring every now and then.
- Garnish with finely chopped coriander leaves.
- Just before serving, squeeze some lemon juice and serve hot.
Instant Pot Vellai Kurma
- Insert the inner steel pot into the Instant Pot and switch it on.
- Press Saute mode- Normal for 6 mins.
- Add oil and wait for the display to read HOT.
- Now, add the mustard seeds,bay leaf, cloves and cinnamon. Wait for the mustard seeds to splutter.
- When they splutter, add the finely chopped onions and saute until they turn pink and soft. This takes roughly 1.5 minutes.
- As soon as the onions are cooked, add the finely chopped veggies and mix well.
- Saute for 30 seconds and add 1 cup of water.
- Now, add the ground spice paste and mix well.
- Add 1 tsp sugar and the curry leaves.
- Stir to combine and simmer for 1 minute. Now, press cancel.
- Press the PRESSURE COOK BUTTON and SET TO HIGH PRESSURE FOR 2 MINUTES
- Wait for the cooking cycle to complete. And wait for natural pressure release. It takes 13 mins roughly for the pressure to release naturally.
- When the pressure releases, press cancel.
- Open the lid, mix well. Press SAUTE MODE- NORMAL-2 MINS and simmer for 2 minutes
- When done, garnish with finely chopped coriander leaves.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
It was a lip smacking Kurma Anu.. Kids loved it so much.. Had it with chappathi for dinner yesterday..
Thank you so much Dheepa! So glad you enjoyed itl