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Chettinad Vellai Kurma Recipe

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Mullai

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Description

Most sort white kurma often served as a side for chapatti, iddiappam or appam in chettinad restaurants. This can be either made with meat or mixed vegetables. Here’s the mixed vegetable version. (Chettinad White Kurma / Korma)
Ingredients
1 no Potato (peeled & cut)
1 no Carrot (peeled & cut)
3 tbsp Green peas
1 cup Pumpkin (white or yellow)
1 no Brinjal (cut into small pieces and store in cold water)
2 tbsp Cooked beans (any type sundal)
2 nos Onion (chopped)
5 nos Green chili (slit open)
½ tsp Ginger garlic paste
1 no Tomato (chopped)
1 cup Yogurt/curd
10 nos Almonds or cashews
1 tsp Dalia flour / pottukadalai maavu
¼ tsp Turmeric powder
2 tsp Coriander /dhania powder
1 tsp Salt (or to taste)
1 tsp Ghee
3 tsp Oil
3 tbsp Fresh grated coconut
2 nos Bay leaf
¼ tsp Garam masala powder
3 drop Coconut oil (optional)
6 nos Curry leaves
3 stks Coriander leaves (chopped )
¼ tsp Cumin seeds
¼ tsp Fennel seeds

Instructions

Step 1: Put grated coconut, dalia flour, cashews and yogurt in the mixie and blend well to form a thick foamy sauce and keep aside. (If using almonds blanch them and then ground. Blanching — Soak them in hot water for 10 minutes and then peel the skin off)

Step 2: Chop all the veggies, wash and keep aside. If using sundal, it has to be soaked overnight and pressure cooked.

Step 3: Heat ghee and oil in a pan, splutter cumin seeds, fennel seeds and curry leaves. Add in the bay leaves and green chilies. Let it sizzle for  seconds and then add chopped onions. Fry until its translucent and then add the ginger garlic paste. Keep sauteing till the raw smell goes away. Add in chopped tomatoes and cook for few minutes. Now add the chopped veggies along with turmeric and coriander powder. Saute this for few minutes, add 2 cups of water, cover and cook for 10 minutes over medium flame.

Step 4: When done, add the yogurt sauce, garam masala and salt. Let simmer on low flame for 5 minutes till the oil separates.

Step 5: Add in few drops of coconut oil and garnish with coriander leaves.

Step 6: Serve hot with steaming Idlis, Kal dosais, iddiyappam, appam, chapatti or even with plain Neyyi Sadam(Ghee rice).

 

 

Notes

Use fresh whole garam masalas while seasoning instead of garam masala powder for nice strong flavour.

Coconut oil is added for extra rich aroma and its totally optional.

Authentic chettinad vellai kurma is made mostly with country vegetables (Naatu Kaikarigal) like Broad beans, Ash gourd, Brinjal and drumsticks. Restaurant versions include all variety.

Yield: 3-4 adult servings approx.

Comments

19 responses to “Chettinad Vellai Kurma Recipe”

  1. Vegetable Kurma Mullai | All Documents

    […] Chettinad Vellai Kurma Recipe | Spiceindiaonline – Most sort white kurma often served as a side for chapatti, iddiappam or appam in chettinad restaurants. This can be either made with meat or mixed vegetables…. […]

  2. Priya Avatar
    Priya

    Hi Mullai,

    I am visiting your site for the first time, its really great efforts & patience from your side to post every recipies with details & pics. I am going to try your recipies. Only request is to please do mention that the ingredients you have taken will serve how many persons.

    Thanks & Regards

    Priya.

    1. Mullai Avatar
      Mullai

      Priya, this recipe should be good for 3-4 adults. I’ll update as I type this to you. Most of my old recipes don’t have yield and will update when I get a chance. Thanks.

  3. siva_laks Avatar
    siva_laks

    Hi Mullai this receipe was really awesome. I tried it for the first time and came out very well. thanx for your receipe.

  4. Visit Avatar
    Visit

    I think the pottukadalai maavu shouldnt be used in this recipe, since it makes the korma taste bad.

  5. HEMARAJASEKARAN Avatar
    HEMARAJASEKARAN

    HI MULLAI,
    VELLAI KURMA TASTES REALLY LIKE GIVEN IN HOTELS.THANKS

  6. rajiselva Avatar
    rajiselva

    Hi mullai,

    I tried this yesterday for ghee rice. It came out really good. Only one thing. I feel turmeric powder need not be used. Then the colour will reflect the true name “vellai kurma”

    rajiselva

    1. Mullai Avatar
      Mullai

      Raji, thanks for your suggestion. Actually turmeric is optional but I usually add for most of my recipes bcos of its medicinal properties. You can avoid or use more coconut milk for white colour kurma. Thanks again for your suggestions.

  7. vijisuresh Avatar
    vijisuresh

    Hi Mullai, I'm visiting this site for the first time. It's really great and kudos to ur wonderful efforts. I've looking out for Chettinad recipes and thanks a lot for lovely recipes. I will try them n post my comments soon! Congrats for your efforts! Regds – Viji

  8. mithra Avatar
    mithra

    yummy,yummy,superb recipe & excellent taste.u r just rocking mullai.hats off to u.

  9. axs1111 Avatar
    axs1111

    Hi Mullai,
    Just finished cooking this kurma; tastes great, and the aroma is fantastic! Thanks for posting this recipe!!

  10. Visitor Avatar
    Visitor

    Hi mullai!
    i tried this kurma..it came out fantastic..thankyou for the recipe man!
    Nisha

    1. Mullai Avatar
      Mullai

      Nisha, thanks for the feedback.

  11. kavitha79 Avatar
    kavitha79

    Hi Mullai i tried just now it came out really good i prepared this for chappathi we are going to enjoy dinner my husband really likes all your recepies thank you very much
    Thanks
    kavitha

    1. Mullai Avatar
      Mullai

      Kavitha,

      Enjoy your dinner, thanks so much for dropping a comment.

  12. Nithya Avatar
    Nithya

    Mullai,
    I prepared this for Idiyappam yesterday.Truly,It was a great side dish and wonderful combination.Thanks.

    1. Mullai Avatar
      Mullai

      Thanks Nithya.

  13. Visitor Avatar
    Visitor

    what is ash gourd?

    1. Mullai Avatar
      Mullai

      Its Poosanikai, check this link for other languages

      http://en.wikipedia.org/wiki/Winter_melon

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