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Vellai kurma recipe

white vegetable kurma
Prep Time15 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Tamilnadu cuisine
Keyword: kurma recipes
Servings: 6 servings
Calories: 238kcal
Author: Jinoo Jayakrishnan
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to grind raw

  • 1 cup grated coconut
  • 1 tsp poppy seeds
  • 3 nos green chilli
  • 3 cloves garlic
  • 2 inch ginger
  • 2 tbsp cashew
  • 2 tsp fennel seeds
  • 1 no cardamom
  • 1/2 inch cinnamon
  • 2 no cloves

For kurma

  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 large onion - finely chopped
  • 1 spring curry leaves
  • 3 no babycorn - chopped
  • 1 medium carrot - finely chopped
  • 1/4 cup beans - finely chopped
  • 2 large potatoes - finely chopped
  • 3 tbsp green peas - finely chopped
  • 1 tsp salt


  • To grind raw: coconut, poppy seeds, cinnamon, cloves, fennel seeds, green cardamom, cashew nuts, green chilli, ginger and garlic. Grind it to a fine paste with very little water
  • Heat oil in a pan. crackle cumin seeds and curry leaves a spring.
  • Add all the vegetables including onions, carrots, beans, capsicum and potato finely chopped. Fry for 2 minutes in medium flame
  • add salt and Water 2 cup. Close and cook until vegetables are cooked well.
  • Further, open the pan and add the prepared kurma paste. Mix well
  • Again add enough water to bring it to the consistency required., If for chapathi, let it stay little thick, if for dosa, thin it.
  • Mix well, close and give it a boil for 5 minutes. Kurma is ready to be had with chapathi