Restaurant Style White Kurma Recipe | Vellai Kurma Recipe

Restaurant Style White Kurma – An easy-to-prepare kurma that is a delicious blend of vegetables and ground spices.


Get the flavor that you enjoyed at restaurants with this simple recipe! White Kurma (known as Vellai Kurma in Tamil because of the colour) is very simple but rich in taste! It takes not more than half an hour to get this ready. Boiled vegetables are simmered in freshly ground masala and seasoned with ghee for extra flavor. Pay more attention to making ground masala as it is a major factor that determines the taste of the kurma. I have given two other versions to prepare this gravy. Do try out all the methods and stick to the one which you like the best. Enjoy the restaurant style white kurma roti/parota/idiyappam!

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Restaurant Style White Kurma Recipe:

Cuisine : Indian
Category : Side dish for roti/parota/idiyappam
Serves : 4

Preparation Time : 10 min
Cooking Time : 25-30 min

Restaurant Style White Kurma – ReciCode

Sprinkle salt over chopped veggies (potato, carrot, beans, peas) & cook till done → Saute grated coconut, green chillies, ginger, garlic, fennel, cardamom, cinnamon, clove, poppy seeds, roasted gram dal, cashews in oil till the moisture goes off → Cool & grind to a paste by adding water → Heat ghee in a pan & add curry leaves → Add boiled veggies, ground paste, water & salt → Let it boil until the slight trace of raw smell disappears → Serve hot.

1 cup : 240 ml


  • 2 cups Chopped Mixed Vegetables (Carrot, Beans, Potato, Green Peas)
  • 2 tsp Ghee
  • 1 tsp Oil
  • A sprig of Curry Leaves or Mint Leaves
  • Salt as required
  • Water

  To Grind:

  • 1 cup Grated Coconut
  • 3 Green Chillies
  • 1″ piece Ginger, Chopped
  • 5 cloves Garlic
  • 3/4 tsp Fennel Seeds
  • 1 Cardamom
  • 1 small stick Cinnamon
  • 1 Clove
  • 5 whole Cashew Nuts
  • 1 tbsp Roasted Gram Dal (Pottukadalai)
  • 1 tsp Poppy Seeds (Khasa Khasa)

How to make Restaurant Style White Kurma?

1. Sprinkle a little salt over the chopped vegetables and steam/pressure cook until they are cooked (veggies should retain their shape). Let them not become too mushy. I cooked for 1 whistle and 3-4 minutes in low flame.
2. Heat oil in a pan and add all the ingredients given under ‘To Grind’. Saute for just 2-3 minutes or until the moisture goes off completely. The colour of the coconut should not turn brown. You can switch off the stove while it is still white and without moisture.
3. Allow it to cool and grind to a paste by adding water (I forgot to discard the brown outer covering of the coconut as you can see that the paste is specked with brown dots).

4. Heat ghee in a pan. Add curry leaves (or mint leaves) and allow it to splutter.
5. Now add the boiled vegetables, ground paste and water. Mix well. Check the salt and add if needed.
6. Let it boil for about 3-4 minutes until the slight trace of raw smell disappears. Serve hot with roti, parota or idiyappam!


  • Grind the ingredients to a paste without sauteing. Follow the same procedure. Allow the kurma to boil till the raw smell disappears.
  • Grind the ingredients to a paste without sauteing. Heat ghee and add curry leaves followed by the paste. Saute in oil till there is no raw smell. Add veggies, water and salt. Bring it to a boil and switch off the flame.


  • Don’t brown the coconut. The taste and colour of the dish will definitely change.
  • Adding mint leaves instead of curry leaves will give a pleasant minty flavor.
  • Adjust the quantity of green chillies according to your taste.
  • Some varieties of garlic have a very sharp taste. Adjust the quantity according to the one that you are using.
  • My spices were fresh and had a very strong flavor. So I have used only one each of cardamom, clove and cinnamon. You can add one more if the flavor of your spices is mild.
  • You can also add small florets of cauliflower.

Happy Cooking!

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