Chettinad Vellai Kurma or Vegetable Korma is a Tamilnadu style vegetable gravy. Vellai white kurma is a delicate and mildly spiced korma in which vegetables are cooked in flavourful and creamy coconut based masala. This white vegetable kurma goes perfectly with parotta or puris or rice.Jump to Recipe
Back with another amazing recipe from the state of Tamilnadu. Vellai Kurma aka Chettinad white vegetable korma. All thanks to this amazing ongoing initiative #tasteofindianstates in instagram, I came across this awesome and healthy dish.
Vellai kurma is a mildly spiced vegetable curry cooked with coconut and blend of authentic spices. This korma makes a perfect comfort meal when served with parathas or puris.
We have all heard about Navratan korma, a creamy and rich nine-gem curry. This vellai kurma is similar to navratan korma but not as rich and does not contain any kind of fruit in it.
What are the ingredients used in Chettinad Vellai Kurma?
Vegetables: I have used vegetables like potato, carrots, green beans, green peas and cauliflower florets. You can add veggies of your choice.
Coconut masala paste: We make a fine paste with fresh coconut, ginger, garlic, green chillies, poppy seeds, cashew nut. And spices like cinnamon, cardamom, cloves, fennel seeds, black peppercorns.
Ingredients for the curry: Onion, curry leaves, mustard seeds and fennel seeds. I cooked the vellai kurma in coconut oil. You can also make it in ghee or vegetable oil.
How to make Vellai Kurma/Vegetable white Korma?
Chettinad vellai kurma is extremely easy and quick to make. The only time consuming process is chopping the veggies real small.
Heat oil in a thick bottomed pan and temper with curry leaves, mustard seeds and fennel seeds.
Then add in chopped onion and sauté until soft and translucent. Make sure not to brown them. Add in the coconut masala paste and sauté until the raw smell disappears around 3-4 minutes.
Now toss in the chopped vegetables and sauté for few minutes. Add 2 cups of water and bring it to a boil. Now cover and cook for almost 10-15 minutes until the vegetables are cooked through and you see oil floating on top.
Sprinkle with some fresh coriander and serve it hot with parottas, puris or rice.
Here are some South Indian recipes that you can try.
Chettinad Vellai Kurma – Vegetable Korma
- large thick bottom pan/Kadhai
- 2 cups Chopped Vegetables I used potatoes, carrots, cauliflower, green peas, beans
- 1 medium Onion chopped
- 1/2 tsp Mustard seeds
- 1/2 tsp Fennel seeds
- 10-12 Curry leaves
- Salt as per taste
- 1 1/2 tbsp Coconut oil
Grind to paste
- 1 cup Fresh grated Coconut
- 12-15 Cashew nuts 1
- 1 tbsp White poppy seeds (khus khus)
- 1 tsp Fennel seeds
- 10-12 black peppercorns
- 1/2 inch Cinnamon
- 2 Cardamoms
- 2 Cloves
- 1/2 inch Ginger
- 2 small Garlic cloves
- 2-3 green chillies
- Add all the ingredients to grind along with 2-3 tbsp of water in a mixer grinder and ground to a fine paste.
- Hat oil in a thick bottomed pan or kadhai on medium heat. Then temper the oil with mustard seeds, fennel seeds and curry leaves.
- When the seeds start to crackle add the chopped onions and sauté for 2-3 minutes until it is soft and translucent. Make sure not to brown them or else the curry won't remain white.
- Now add the ground paste to the onions and mix everything well.
- Sauté on medium heat until the raw smell of the masala disappears and the mixture is thick.
- Toss in the chopped veggies along with salt and mix everything well.
- Sauté for 2 to 3 minutes and add 2 1/2 cups of water. Bring it to a boil and then cover and cook until the vegetables are cooked through.
- Once the vegetables are cooked and the gravy is of your desired consistency add some fresh chopped coriander leaves and take it off the heat.
- Serve it hot with parathas or rice.
I hope you enjoy this delicious Vellai Kurma – Vegetable Korma as much as we do!
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.