Hotel Kurma Recipe | Vellai Kurma Recipe | How to make Hotel Style White Kurma | Hotel Saravana Bhavan Style Vellai Kurma | Hotel Saravana Bhavan White Kurma Recipe | சரவண பவன் வெஜ் குருமா செய்வது எப்படி? | Vellai Kurma Seivathu Eppadi
Hotel Kurma has many versions but we always drool over the hotel style vegetable vellai kurma that is normally served with chapati. This kurma is usually white in color and referred as ” Vellai Kurma” or White Kurma.
What is Vellai Kurma?
The term “vellai” refers to the White color. This gravy is prepared with an array of fresh vegetables without use of any chili powder or masala powder and primarily thickened with coconut paste or coconut milk.
Though we make such kurma at home still something makes it so different from homestyle. Well, the secret lies in the use of veggies. In addition to normal colorful English vegetables like carrot, beans, potato & peas, they also add few other unique “country vegetables” or naatu kaikarigal like knol knol, chow chow, squash and yam for better flavor. Also tomato is never a part of this gravy and yogurt is used for tangy taste and also for thickening.
Choice of Mixed Veggies
The main secret to tasty Hotel Style Kurma is the choice of veggies. Always try to include two or more native veggies (naatu kaikarigal / country vegetables) along with regular English vegetables.
I’ve tried my best to bring up the level to restaurant style, so, friends.. Please try the tricks and pass your valuable comments. Is this close enough to Saravana Bhavan?????
Hotel Kurma – Restaurant Style Mixed Vegetable Kurma Recipe
Hotel Style Mixed Vegetable Kurma made with combination of unique veggies. Restaurant style White kurma recipe that is usually served as a side for Chapati / Poori / Idiyappam / Parotta
Servings: 6
Ingredients
Choice of Mixed Veggies – 2 cups
- 1 small Carrot
- 1/4 cup Green Beans
- 1/4 cup Green Peas
- 1 small Potato
- 10 small Cauliflower florets
- 1/4 cup Chayote squash
- 1/4 cup Bottle gourd / ridge gourd / Knol Khol / Pumpkin
To make Coconut paste
- 1/2 cup Fresh grated coconut
- 1 tiny Cinnamon stick
- 1 each Green Cardamom
- 4 each Cloves
- 6 whole Cashews
- 1 small Green Chilli
- 2 tsp Poppy seeds
- 1 tsp Roasted gram / Pottukadalai
- 1/4 cup Water
To Saute
- 3 tbsp Oil
- 1 tbsp Ghee
- 2 each Bay leaf
- 2 petals Black Stone Flower / kalpasi
- 1/2 tsp Fennel seeds
- 1 tsp Cumin seeds
- 5 each Curry leaves
- 3 small Green Chilli hot variety, slit open
- 1 cup Onions minced
- 1 tsp Ginger Garlic paste
- 2 tsp Coriander Powder
- 2 tbsp Thick Yogurt
- 2 tsp Salt or to taste
- 2 cup Water
- 1 tsp Ghee / Coconut oil for drizzling
- 4 each Curry leaves for garnish
- 2 tbsp Coriander leaves chopped, for garnish
Instructions
Choice of Mixed veggies
- The main secret to tasty Hotel Style Kurma is the choice of veggies. Always try to include two or more native veggies (naatu kaikarigal / country vegetables) along with regular English vegetables.
To make Coconut paste
- Grind all ingredients listed in the set (fresh grated coconut, cinnamon, cardamom, cloves, green chillies, cashews, poppy seeds, roasted gram & water) to make a fine paste and set aside.
To Saute
- Heat oil & ghee in a pressure cooker base.
- Toast the bay leaf along with black stone flower, curry leaves, cumin and fennel seeds.
- Add the finely chopped onions, green chilies and fry till golden and crispy.
- Add the ginger garlic paste and fry for few seconds to take away the raw smell.
- Add the coriander powder and fry well with the onion for 3 minutes.
- Add thick yogurt to this and saute for few minutes.
- Now add the cubed veggies, salt and water. Give it a quick stir.
- Either cover and cook over medium flame for 6 to 7 minutes or until they are cooked through fully or Pressure cook for just 1 whistle and switch off!
- When the pressure settle, open and switch on. Maintain flame at low from this stage.
- Add the coconut paste and mix well. Simmer for few minutes.
- Garnish with curry Leaves & chopped coriander leaves.
- Switch off and serve hot with Chapati / Parotta / Poori or Idiyappam!
Notes
Absolutely no tomatoes, red chili powder and turmeric in this kurma. It derives sourness and tanginess from yogurt.
Turmeric is optional when included adds colour.
Spice level is adjusted with green chilies.
Add 1/4 cup Milk/ Light Coconut Milk (Either full fat / 2% Milk / Cream) to make it extra rich. This also helps to increase the quantity a bit when serving few additional hungry folks)
Chapati Kurma or parotta kurma : Include pinch turmeric and little chili powder for colour. (optional)
Idiyappam Kurma: This has to be pale white and no turmeric or chili powder.
Yield: Serve 6 adults approx. Adjust consistency with water or little coconut milk.
Lets see how to make this hotel kurma…
To make Coconut paste
Grind all ingredients listed in the set (fresh grated coconut, cinnamon, cardamom, cloves, green chillies, cashews, poppy seeds, roasted gram & water) to make a fine paste and set aside.
To Saute
-
Heat oil & ghee in a pressure cooker base.
-
Toast the bay leaf along with black stone flower, curry leaves, cumin and fennel seeds.
-
Add the finely chopped onions, green chilies and fry till golden and crispy.
-
Add the ginger garlic paste and fry for few seconds to take away the raw smell.
-
Add the coriander powder and fry well with the onion for 3 minutes.
-
Add thick yogurt to this and saute for few minutes.
-
Now add the cubed veggies, salt and water. Give it a quick stir.
-
Either cover and cook over medium flame for 6 to 7 minutes or until they are cooked through fully or Pressure cook for just 1 whistle and switch off!
-
When the pressure settle, open and switch on. Maintain flame at low from this stage.
-
Add the coconut paste and mix well. Simmer for few minutes.
-
Garnish with curry Leaves & chopped coriander leaves.
-
Switch off and serve hot with Chapati / Parotta / Poori or Idiyappam!
Notes
Absolutely no tomatoes, red chili powder and turmeric in this kurma. It derives sourness and tanginess from yogurt.
Turmeric is optional when included adds colour.
Spice level is adjusted with green chilies.
Add 1/4 cup Milk/ Light Coconut Milk (Either full fat / 2% Milk / Cream) to make it extra rich. This also helps to increase the quantity a bit when serving few additional hungry folks)
Chapati Kurma or parotta kurma : Include pinch turmeric and little chili powder for colour. (optional)
Idiyappam Kurma: This has to be pale white and no turmeric or chili powder.
Yield: Serve 6 adults approx. Adjust consistency with water or little coconut milk.
58 Comments
Hello Madam,
I tried this out y’day evening with the exception of poppy seeds with extra cashews and it tured out amazing. Everyone at home were drooling over it and everyone wanted the left over kurma in the morning. Thanks much for the wonderful recipe with perfect measurements.
Hi mam,i tried this yesterday with chapati it came out very well mam thank you so much……. not only this i tried many of your recipes it was yummy…. this is one of my favorite site……thank you so much mam……
Today tried this recipe and it turned out well.had been searching for this recipe since many years.Its awesome.Thanks a lot
hello, i just wanted to know what can i substitute for poppy seeds
Sumi, poppy seeds are available at all Indian grocery stores and they are sold as Khu-khus. It gives good creamy texture and shiny look for the kurma, if you can’t find then add couple of extra cashews. Thanks.
Very similar to saravana bhavan taste, Enjoyed eating with chapatti. Very good recipe.
hai
I tried lot of your recipes. everything turned very good. I like to know from where we will get black stone flower in US.
I like your potatoes Kurma, it was so good. I will still see more on you other recipes. it great. i love Indian style cooking.
Wow, It came exactly as mentioned here. Room mates got surprised.
I am new comer to this site. Continue the good job.
Thanks.
Ananth Kalaiannan,
Chicago.
The kurma was excellent! Just like what they serve in hotels – can say it was better.
Hai mullai,
All your recipes are superb hit at my home.hotel kurma was very tasty.
Hai mullai,
Ur recipe came out very well.I got good appreciation from my motherinlaw.thanks to u:-)
hi mullai,
you mentioned about 1/4 cup milk. Is it coconut milk or dairy milk? Pls let me know.
Thanks
Santhiji, its plain 2% milk. Thanks.
Anitha Sam
Thanks Mullai for the recipe. I had always wanted to make kurma in the taste that comes in the hotel. Was very glad when I found the recipe in this website & it came out very very yummy. Your recipes are so dependable as usual.
No wonder why this recipe has got so many good reviews. I tried this yesterday for dinner and the taste was exquisite. I am so glad to be a member of this site. This one hits my favorites list.
today i tried hotel kurma but ommitted poppy seeds as could not find it..excellent..tasted the same as hotel kurma ..even my husband said it tasted like hotel kurma…kudos to u mullai..tom i am goin to try your chicken briyani..will tell u how it went..
thanks once again..
rajamani
its really good and fantastic .
thanks for your recipe.
Wow Mullai, you recipies are simply great.
Today tried out your hotel kurma, and it turned out great. Many years before, I did tried this from Ananda Vikatan Diwali menu speical, called as white kurma, but that had many process before final product.
Thanks again!!!
Awesome, exquisite and splendid recipe. We live in Pittsburgh and going to HSB is out of question for now at least. Right from the first morsel, it did two things. (1) Re-kindled the yearning of South Indian food / HSB and (2) we actually think this kurma replaced / we forgot the real taste of HSB kurma.
Heartfelt thanks,
Raghavan
Dear Raghavan, really happy to know how much you enjoyed this recipe. Thanks for the feedback.
Amazing taste mullai..just now i prepared it has come out very well..thanks a lot
Thanks for the post. This came out very well.
Hi Mullai, I have tried this recipe at least 3-4 times and it was always a hit. It tastes very close to the white kurma we get in Saravana Bhavan. The only problem I have is , I never get that pure white colour. Can you guide me on that pls? I have used exactly the same recipe as mentioned above. Any guess on where I might have gone wrong ? Thanks Mullai.
Tried 2day & it came out well.Thanks for the recipe.
hello mullai,
i made it 2 days ago it was awesome.
and also i made murukku it was excellent every one liked it very much.
thank u
keep rocking
Though I prepared according to my taste (without the special vegetables and milk), it turned out so yummy… Keep rocking!!!
Hi Mullai..Super Tasty Veg Dish,
This is my first recipe from spice india online. Me and my family really liked it. Thanks a lot for this super tasty recipe. Now I am going to try all your recipes.
I tried this when I invited a few guests for dinner…All loved it..
Thanks!…Mullai for sharing…
wonderful receipe. thanks a lot. everyone at home loved it. please do keep posting new receipes.
This is definitely a wonderful dish. It deserves more than 10 star rating.
Jo
Hi i am very new to this site and i dont hv any personal site for me.so i cudnt register can u pls help me how to register
Mullai,
Superb recipe. The smell was so good. Romba Romba nalla irunthuthu. I am so happy to have found this site. Keep up the good work.
Just had dinner with hotel kurma..wow no words to say..its really an exquise….really yummy..was extraordinary..chappathis ponna idam terla mullai..
Again u have done it A super receipe !!!!
Keep it up !!
manimozhi parthiban
japan
hai Mullai tried this yday with take away parrota….wow i have to say for sure it was stunning…the taste was yummy mullai….actually my hub has gone for business trip and Im home alone with my kid….had some tuff time in preparing this….do u know what???my kid ate 2.5 idlis with this kurma…yes Mullai believe me….she was keeping on asking me “give that give that”…i added less hot ..so she liked it the most….thakz for it…and kisses from Sudhanthira too for making her stomach filled with 2.5 idlis..hihihihihihihi
Ma’am, done with hotel kurma…You beated the taste of Saravana Bhavan kurma…Your receipe is Fabulous. Excellent combination for Chappathi.
Also expecting more like restaurant style Sambar, Kuttu especially Saravana Bhavan Sambar, heard from that chef they are preparing the special Sambar Podi and the proportion was always same.
Thanx a lot for your receipe ma’am.
Have a great day
Super
Mullai,
I prepared yesterday for Parotta…Real Saravana Bhavan Kurma!!!
Mullai,
I tried your hotel kurma with mint laccha parotta yesterday for dinner. We had an appetizing and delectable meal. Super hit, will do this kurma often. So for members I would suggest to blindly follow the recipe to get the real authentic taste that I was able to relish.
Thanks so much for sharing this fabulous recipe!
super
manimozhi parthiban
japan
hai mullai this is my first comment in this blog….. actually i have requeted this recipie in the request section and was suprised to get that soon…i dont know whether of coincidence…..but i will take it for granted it is for my request….:)- :)- :)-…will try this and get back to you.
Wow so tempting..
mullai semaiya irrundhudhu as u said i added cashew..it was really tasty….thanks a lot..im proud to be a member in SIO…divya
Wow Mullai,you would not beleive!!today my menu was Kurma for tonight's dinner.Am at work..and as usual logged in to see ur newest receipe..my Surprise….. Thanks Mullai..I'll come back with the feedback tommorrow.For sure,its gonna be perfect as usual..:)
very nice Mullai,,,,the pics are really very attractive..:)
Sadhana Raveen
Hi Mullai Akka,
I waz bably searching for this..since i bought paratha….from stores..vl hav to try aking it…sooner
Thanks for the recipe..I made capsicum rice 2day…wow !! it came out really well..and my hubby luvd it much..
Iam glad that i hav found a vry best site with friendly instructions and good friends..:)
hi mullai,
It seems I am late…excellent presentaion..I will definitely try and let u know…and I am pretty much sure that it surely beats Saravana Bhavan…thankx a million!!!!!!
Mullai just finished cooking this dish.Has come out well.Planning to have the kurma for dinner with Chapathi.Thanks for sharing.
We are lucky members Mullai….
Kavi, chinna correction.. I'm lucky to have the best set of members!!
Hi Mullai
I will surely try this .. Looks so yummy
will let you know in couple days.
Regs
Jaya
mullai
hotel kurma looks amazing , i am going try with pumpkin today and let you know tomorrow how it turned out
Mullai,
Pleasing presentation to quench taste buds. Will try soon.
nice presentaion mullai,clay cups superba irukku..
wow a nice recipe to give a sure try
dear mullai, kurma supera irruku..with out tomatoes..super try…from now on will serve tis kurma….
thanks a lot…
divya..
Wonderful presentation Mullai!!!!!
Vaaai ooooruthu………..
kandipa try panittu solren seriya…..