Wednesday, March 8, 2017

Saravana Bhavan Vegetable Kurma | White Vegetable Kurma | Vellai Korma

Vellai Kurma / White kurma, a delicious coconut based curry with a lot of vegetables. Have you ever tasted idiyappam in Saravan Bhavan restaurant? In the restaurant, they serve idiyappam with white kurma and sweetened coconut milk.I'm big fan of their white kurma,it's so delicious with idiyappam. 

Two weeks before, we visited Saravan Bhavan restaurant( Houston) near our place. We were really amazed how could they recreate the exact taste everywhere.Though i didn't order idiyappam at that time since we were at lunch time and the idiyappam would be available only on evening time, but that visit to Saravan Bhavan reminds me of the white kurma.

So in the next week, I made this kurma & we relished it with idiyappam. And it was almost similar to restaurant one.If you're a big fan of Saravana Bhavan Vegetable Kurma like me, give a try on this recipe and I'm sure you would love this .

Related : How to make Idiyappam

So, why is it called White Kurma / Vellai Kurma ?

Typically the kurma is in orangish red color or yellow color because of the red chili powder & turmeric powder used in it. In this kurma, only green chilies are used for hotness so in order to differentiate from the other kurma, it's called "Vellai Kurma" or White kurma.
In tamil, vellai is the word for white. 
Here are a few tips to get really whitish kurma :-)
  •  Avoid vegetables like beet root in this kurma.
  • You can even skip the tomatoes and add a tbsp of lemon juice to maintain the color.
  • Don't use the coconut with skin. Remove the brown part of the coconut before grinding.
Ok, now let's check out on how to make this delicious kurma.

Related : How to make Tirunelveli Sothi

Related: How to make Mushroom Kurma

Saravan Bhavan Vegetable Kurma

Preparation Time : 10 mins | Cooking Time : 25 minsServes : 3-4 
Recipe Category: Curry | Recipe Cuisine: Indian
Vellai Kurma, White Kurma, Saravana Bhavan Vegetable Kurma, Vellai Kurma / White kurma, a delicious coconut based curry with a lot of vegetables. Have you ever tasted idiyappam in Saravan Bhavan restaurant? This recipe is a copycat of that kurma!
Mixed Vegetables - 2 cups(i used potato, carrot,beans, cauliflower, capsicum,peas)
Onion - 1 (small)
Tomato - 1 
Ginger Garlic Paste - 1tbsp
Green Chili - 5
Salt- to taste
Curry leaves - few
Coriander leaves - few
Coconut oil -  2 tsp
Cinnamon - 1 small piece
Cloves - 2 
Cardamom - 2

To grind
Coconut - 1/2 cup
Roasted Gram Dal - 1 tsp
Cashews - 6 
Fennel seed - 1/2 tsp

First cut the vegetables(potato,carrot,beans) into small pieces.  Put it in pressure cooker along with water just to cover the veggies and cook it for 2 whistle and keep it aside until use.
Cut the onions into thin slices, tomato & capsicum into small pieces,remove the cauliflower florets from the stem and keep it ready.Heat a kadai with coconut oil, add cinnamon, cloves & cardamom and fry it in oil for 30 secs.Then add the sliced onions and saute till it becomes translucent.
Add the curry leaves & chopped veggies and ginger garlic paste & saute it in the oil till the raw smell of ginger garlic paste leaves.
Then grind the green chili into coarse paste and add it.
Add the tomatoes & enough water and cover cook the veggies until the veggies are tender.
Now add the pressure cooked veggies and give a good mix, in the mean time, grind the ingredients listed under "To grind" into fine paste.
Add the coconut paste into the veggies along with enough water & salt.
Bring it to boil, then keep the flame in medium until it thickens a bit.Finally add the coriander leaves & switch off the flame.
Tasty & restaurant style Saravana Bhavan Vegetable Kurma is ready to serve.In addition to idiyappam, it tastes great with roti,chapati or even with dosa. 

Related: How to make Egg Kurma 

  • Don't add gram dal more than mentioned, it thickens the kurma more.
  • For richer version, instead of gram dal,you can add extra 5-6 cashews too.
  • Adjust the green chili as per your preference.For the given measurement,the spice level is medium
  • Coconut oil gives great taste to the kurma.
  • Don't add beetroot in this kurma, it will change the color of the kurma.
  • I have used frozen peas, if you're using dried peas, soak it overnight and add it in pressure cooker along with other veggies to cook
  • It tastes best with Idiyappam

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