Chettinad Vellai Kurma - Vegetable Korma
Chettinad Vellai Kurma or Vegetable Korma is a Tamilnadu style vegetable gravy. In vellai white kurma, vegetables are cooked in flavourful creamy coconut based masala. This white vegetable kurma goes perfectly with parotta or puris or with rice.
Equipment
- large thick bottom pan/Kadhai
Ingredients
- 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
Instructions
- 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.
Notes
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.