Vellai Kurma – Restaurant Style South Indian White Vegetable Korma
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  • 1 cup fresh shredded coconut
  • 1¼ cup cashews
  • 11 clove
  • 12 cardamom
  • 11 inch cinnamon
  • 11 tablespoon fennel seeds
  • 12 green chillies
  • 11 cup carrots
  • 11 cup beans
  • 11 cup potatoes
  • 11 cup peas
  • 12 tablespoon peanut oil
  • 11 teaspoon fennel seed
  • 11 teaspoon cumin seed
  • 12 sprigs curry leaves (optional)
  • 11 medium onion, chopped
  • 11 teaspoon salt
  • 11 tablespoon cornstarch or maidaRaw ground paste: Grind all the ingredients with about 1-2 cups of water to a smooth paste.
  • 1 Boil about 4 cups of mixed vegetables until al-dente and keep aside.
  • 1 Heat the oil in a saute pan. Add in a teaspoon each of cumin seeds, fennel seeds and 2 sprigs of curry leaves. Let it splutter. Add in the chopped onions and salt. Saute till slightly brown. Add in the ground masala paste and let it simmer in low flame for about 5 minutes.
  • 1 Once the raw smell goes, after 5 minutes add the boiled vegetables. Take a small cup and add a tablespoon of cornstarch or maida (All purpose flour). Add ½ cup water to it and make a slurry. Add the slurry to the gravy. The slurry helps in thickening the gravy. Do not add the corn starch or maida directly as it may lump up. Simmer for couple of minutes more.
  • 1 Serve hot with roti or chapati.



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