Restaurant style Vellai kurma recipe, White kurma recipe

Learn how to make South Indian restaurant style Vellai Kurma recipe| Parrots kurma, a side dish for chapathi, parrota and poori, made using veggies.  Generally we make kurma with the addition of tomato, but for this kurma we don't add tomato. the kurma will be in bright white color and it is quite popular in Restaurants in Tamilnadu. During our childhood days, kurma is the only option we get in restaurants for chapati and parotta. Later only my athai taught my mom, how to make channa masala.  This kurma is quite common in chettinad cuisine and the make this for idiyappam too. If you are looking for a perfect kurma recipe.
Check out other interesting kurma recipes from Jeyashri's kitchen

• Channa kurma recipe
• Paneer kurma
• Baby corn kurma

Vellai kurma recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 25 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Learn how to make South Indian restaurant style Vellai Kurma recipe| Parrota kurma, a side dish for chapathi, parrota and poori, made using veggies.

     Mixed  veggies*  2 cups
     Oil  4 tsp (preferably coconut oil)
     Onion  1
    Green chili  2 
    Cloves 2-3
    Star anise  1
    Milk 1/2 cup
    Yogurt  3 tsp
   To grind
   Coconut  3 tblsp
   Fennel seeds  1 tsp
   Green chili 2 -4
   Cashew nuts 10- 12
   Garlic   1 pod (optional)

 * I used Carrot, beans, potato and green peas.  

Method :

• In a pressure cooker, add oil and add the cloves and star anise.
• Slit the green chili and slice the onions. 
• Add the slit green chili and sliced onions. 
• Saute till the onions becomes translucent. 
• Do not change the color. 
• Add the veggies. Cut the veggies according to your preference. 
• Add the veggies to the pressure cooker.
• Now grind the ingredients, given under the "To Grind" list, in the ingredient table. 
• Grind into a smooth paste by adding little water while grinding. 
• Add the ground paste to the cooker. 
• Add the yogurt to this. 
• Mix well.
• Add salt and 3/4 cup of water. 
• Cover the pressure cooker and cook for 1 whistle. 
• If the whistle comes very quickly in your cooker, cook till 2 whistles. 
• Once the pressure settles down, open the cooker. 
• Mix well.
• Add the milk. Use full cream milk for best results. 
• Once it comes to one boil, switch off the flame.
• I used raw milk. Do not use hot milk. If using boiled milk, add room temperature milk. 
• Switch off the flame.
• If needed you can garnish with coriander leaves.
• Check the consistency of the kurma. It tends to thicken slightly after it is cool. So if you are packing for box or consuming after 2 hours, make it a bit thin, so that it will be perfect when you consume it. 

Notes:

1. As we add cashew nuts and milk, you can add 4 green chilis while grinding. I felt mine less spicy. 
2. Kalpasi | stone flower can be added while grinding to enhance the flavour. Do not add more, just a small piece will do. 
3. You can add baby corn, paneer and some cauliflower florets to the kurma. 
4. White kurma goes well with Chapati and poori. 

Method with step by step pictures :

• In a pressure cooker, add oil and add the cloves and star anise.
• Slit the green chili and slice the onions. 
• Add the slit green chili and sliced onions. 
• Saute till the onions becomes translucent. 

• Do not change the color. 
• Add the veggies. Cut the veggies according to your preference. 
• Add the veggies to the pressure cooker.

• Now grind the ingredients, given under the "To Grind" list, in the ingredient table. 
• Grind into a smooth paste by adding little water while grinding. 

• Add the ground paste to the cooker. 
• Add the yogurt to this. 
• Mix well.

• Add salt and 3/4 cup of water. 
• Cover the pressure cooker and cook for 1 whistle. 
• If the whistle comes very quickly in your cooker, cook till 2 whistles. 
• Once the pressure settles down, open the cooker. 
• Mix well.

• Add the milk. Use full cream milk for best results. 
• Once it comes to one boil, switch off the flame.
• I used raw milk. Do not use hot milk. If using boiled milk, add room temperature milk. 
• Switch off the flame.

• If needed you can garnish with coriander leaves.
• Check the consistency of the kurma. It tends to thicken slightly after it is cool. So if you are packing for box or consuming after 2 hours, make it a bit thin, so that it will be perfect when you consume it. 

Notes:

1. As we add cashew nuts and milk, you can add 4 green chilis while grinding. I felt mine less spicy. 
2. Kalpasi | stone flower can be added while grinding to enhance the flavour. Do not add more, just a small piece will do. 
3. You can add baby corn, paneer and some cauliflower florets to the kurma. 
4. White kurma goes well with Chapati, parotta and poori.