Saturday, August 12, 2017

Vellai kurma / Mixed Vegetable White Gravy / White korma



Mixed Vegetable White Gravy
Mixed Vegetable White Gravy


Vellai kurma / Mixed vegetable white gravy is a delicious gravy to be served as a side dish for chappathi, roti, paratha and idiyappam. This gravy was in my to do list for a long time. Initially I thought the process would be tedious but while making the gravy I got to know this kurma recipe is the simplest one and very easy to make. It tastes exactly like the one we get in the famous Saravana Bhavan hotel. I am very happy to see how the gravy came out.

Everyone in my family liked it so much, especially my father in law who usually resist to eat chappathi asked for an additional chappathi this time. I felt that as a credit to me :). I served this vellai kurma as a side dish for chappathi for breakfast. Reserved some of the gravy and served the same for Idiyappam for dinner. Tastes great for both chappathi and Idiyappam.

Ingredients (serves for 5 )


peas (fresh or dried) - 1/2 cup [ 1 cup size = 240 ml ]
carrot (chopped)  - 1 cup 
beans (chopped) - 1 cup
potato (chopped) - 1 cup
onion (medium size) - 1
fennel seeds - 1 tablespoon (to grind) + 1 teaspoon 
clove - 1
cardamom - 1
cinnamon - 1 
cumin seeds - 1 teaspoon
curry leaves - few
oil - 1 tablespoon 
green chili - 2
cashews - 15 - 20 nos
coconut (chopped) - 1 cup
salt - as needed


Method:


  • if you are using dried peas, then soak peas overnight or mininum 8 hrs and pressure cook it for 5 - 6 whistles. if you are using fresh peas, then no need to pressure cook separately. You can cook it along with the veggies. I have used dried peas, so I have pressure cooked it separately. add 1/2 teaspoon of salt while pressure cooking. 
  • once the pressure is released, add chopped carrot, beans and potato. pressure cook it for 2 whistles along with the already cooked dried peas. 
  • grind 1 tablespoon of fennel seeds, clove, cardamom, cinnamon, green chili, coconut and cashews to a fine paste
  • heat oil in a heavy bottomed vessel and add fennel seeds, cumin seeds
  • once they splutter, add curry leaves
  • saute it and then add chopped onions
  • fry till the onions become transparent. (try not to change the color of the onions. otherwise the gravy will change)
  • add the grounded paste
  • saute till the raw smell goes off
  • add boiled veggies and salt.  Mix well
  • add required water and simmer it until it reaches the gravy consistency. 
  • Serve it as a side dish for chappathi, roti and idiyappam. 


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