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.
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