Vellai Kurma or Restaurant Style White Vegetable Kurma is one of the most popular side dishes served in hotels. The gravy is a creamy white base with mixed vegetable in it.
Hotel Saravana Bhavan is famous for its Vellai Kurma, many simply get the gravy just for the way it tastes and recreating it at home is a huge challenge. My kids, who normally never like vegetable gravies, love this kurma and though I have already made one version of hotel style vegetable kurma. wanted to try yet another version.
This version is also almost similar with few ingredients different and that surely makes all the difference. I had made this a while ago along with Veechu Parotta, when I was making the AtoZ Indian Flatbread. I completely forgot that I had already made Veechu Parotta before. Anyway, since I had made this, I have ever since been trying to share it but time was never one my side!
This Vellai Kurma is the third day dish for Dish for each Meal, for the BM#98 Week 1. I enjoyed planning what all I could make for each meal.
Step By Step Pictures of making White Vegetable Kurma
Vellai Kurma | Restaurant Style White Vegetable Korma
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
1/2 cup Coconut chopped
2 inch Ginger
3 cloves Garlic
3 to 4 nos Green Chillies
1 tsp Fennel Seeds /Saunf
1 tsp Poppy Seeds / Khus khus
3 tsp Fried Gram / Pottukkadalai
1 tsp Coriander Powder
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.