Lip-smacking delicious and gorgeous side dish Vellai Kurma recipe with detailed recipe with step-wise pictures. Hotel style Vellai Kurma or White Kurma, perfect side dish for dosa, idiyappam or chapati.
Can you guess what could be the best side dish for dosa, in my opinion? Its not coconut chutney, it is not sambar, it is not chutney powder but it is Kurma! I really love crispy dosa with vegetable kurma and look for leftovers so that I could use up. I usually make my mom’s version I grew up eating and it turns out perfect every time. Recently, I learnt about Vellai Kurma having had that in Saravana Bhavan a couple of months back. It was so good that I had to make it at home.
Vellai Kurma is white colored kurma or coconut-based gravy that is served as a side dish in Tamilnadu restaurants for either idiyappam, chapati or parotta. The white color of the gravy comes from the masala paste and the fact that there are no tomatoes used in this gravy. The base of the gravy is made from coconut and cashews. It is creamy and mildly sweet, making it a perfect side dish that is light too.
I made Idiyyapam and instead of making it into Lemon Sevai or serving it up with coconut milk, I made this delicious Vellai Kurma. I used the left overs for dinner with some dosai. It complemented both the dishes so well. The other thing about this recipe is that it takes very little effort and time to make it. All you have to do is make the masala paste, pressure cook the vegetables and boil up the gravy – that’s all 🙂 So here is how I made it.
How to make Vellai Kurma | Hotel Style Vellai Kurma –
Detailed step-wise picture recipe of making Vellai Kurma | Hotel Style Vellai Kurma –
1. Pressure cook the chopped vegetables for 1-2 whistles and set them aside.
2. Add all the ingredients under Masala Paste into blender jar. Grind it without adding any water first.
3. Now add 1/4 cup of water and grind it into a smooth paste. Set it aside.
4. In a pan, heat oil. Add bay leaf and fennel seeds. As they splutter, add fresh curry leaves.
5. Next add finely chopped onions and fry until translucent.
6. Add ginger garlic paste and fry until the raw smell is gone.
7. Next add the prepared masala paste and cook for on low flame for 3-4 mins.
8. Add a cup of water and cook until it begins to slow boil.
9. Now add the pressure-cooked vegetables and mix well.
10. Finally add salt as needed.
10. Cook for a minute or two. Switch off the heat.
11. Serve hot with idiyappam, dosa or chapati.
- Adjust the number of green chillies based on the spice preference.
- Don’t boil the gravy for long time as the coconut might look split.
- Cook the gravy on low flame and keep stirring it often as there are cashews and fried gram in the masala paste and it might burn at the bottom.
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