White kurma

WHITE KURMA RECIPE /SOUTHINDIAN STYLE WHITE KURMA RECIPE 

South Indian Tamil Nadu Restaurant style white vegetable kurma called as vellai kuruma or parotta korma.

A popular and creamy variation to the south Indian based vegetable kurma gravy made with different vegetables.

Tastes amazing when served with parotta /idiayappam /dosa /appam

INGREDIENTS

• Mixed veges chopped into small sizes – 1 cup [ beans/carrot /peas /potato /cauliflower ]
• Oil / ghee /coconut oil – 1 tbsp
• Onion thinly sliced – 1 small
• Bay leaf – 1
• Curry leaves – few
• Sugar – ¼ tsp
• Salt
• Lemon juice – 1 tsp [ optional ]
• Water – 1 cup

INGREDIENTS TO GRIND

• Freshly grated coconut – ½ cup
• Green chilli – 3 or 4
• Ginger garlic paste – 1 tsp
• Fennel seeds / saunf – 1 tsp
• Cinnamon – tiny piece [ ¼ inch ]
• Cardamom – 1
• Clove /laung – 1
• Fried gram / roasted gram dal / phutani – 1 tsp
• Cashew nuts – 7 or 8

HOW TO MAKE WHITE KURMA

Grind the ingredients to a fine paste .

Heat oil in a cooker.

Saute bay leaf + onion till translucent .

Add chopped veges , sugar, salt and mix well for a minute.

Add the ground masala paste, saute quickly without changing the color.

Add ½ OR 1 cup of water and mix well .

Pressure cook on low flame for one whistle.

Open the cooker once  the steam is released.

Mix well .

Drizzle lemon juice and mix [ optional ]

Serve hot with dosai / idli / idiyappam / appam

NOTES.

1. For non veges – try with boiled eggs .
2. Adjust green chilli as per taste. Gravy has to be spicy .
3. Avoid over frying the veges as we need the gravy to be white .
4. Avoid the brown part of coconut while grating .
5. Veges have to be chopped small.

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