White Kurma Recipe or White Veg Kurma Hotel Saravana Bhavana Style as the name says is a hotel recipe. In hotels, they serve different dishes like parotta, poori, idiyappam, and chapati. It is creamy mild spice kurma.
We make this kurma without using coriander seeds or turmeric powder. So this kurma is white in colour and tastes very creamy with the nuts, lentils added like cashews, fried gram along coconut. Even though I have similar recipes already, I referred few more sites like Hebber's for confirmation.
We always make the Tamil Nadu Kurma with coriander powder added. However, this particular popular kurma across hotels is famous for its creamy texture. They always serve this with idiyappam, layered Tamil Nadu Parotta and in some hotels, they serve with poori as well.
en I made it, I first served it with pooris, though it tasted great, with parotta that I made later was the ultimate combination. When it comes to vegetables, we add regular mixed vegetables like carrot, beans, peas, cauliflower, etc. Yet another vegetable that is very common in hotels is the turnip or Knol Khol. This adds another texture and taste to the kurma.
This is part of the A to Z Side Dishes, for W it was quite a challenge until it struck me that this White kurma is a popular side dish served across hotels in Tamil Nadu.
Hotel Saravana Bhavan is famous for its different side dishes like the most popular Sambar. So enjoy this as well.
Other delicious kurma recipes you can try, check this Veg Kumar, Xacuti Chana Masala.
Other Kurma Recipes you can try:
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To Make the Masala Paste
Take all the ingredients listed under the masala and grind to a smooth paste using water as required. Keep aside
To Make the White Veg Kurma Hotel Saravana Bhavana Style
Heat a nonstick pan with oil, temper with cumin seeds, bay leaves.
Next add the finely chopped onions, saute till it turns colour.
Add ginger garlic paste and saute well.
Add chopped vegetables and add 1 cup water.
Cover with a lid and cook on low flame till the vegetables are well cooked.
When the vegetables are cooked, add the ground masala paste.
Add salt and cook until the masala is cooked well.
Next add coriander leaves and bring to a boil.
Finally just before switching off, add lemon juice and mix well.
Serve with Parotta, Poori and Roti. Even idiyappam tastes great with this vellai kurma.
White Kurma Recipe | White Veg Kurma Hotel Saravana Bhavana Style
For Masala Paste:
- 1/2 cup Coconut
- 1 tablespoon Fried Gram / Pottukadalai
- 8 Cashew Nuts
- 3-4 Green Chilies
- 1/2 inch Cinnamon
- 3 Cardamom
- 1 teaspoon Fennel Seeds
- 1 tablespoon Poppy Seeds
- Water as required to grind to a smooth paste
For making the Kurma:
- 2 tablespoon Cooking Oil
- 1 teaspoon Cumin Seeds
- 2 Bay leaves
- 1 cup Onion sliced
- 1 teaspoon Ginger Garlic Paste
- 2 cups Mixed Vegetables Carrot, Potato, Beans and Peas
- Salt to Taste
- Water as required
- Handful Coriander Leaves
- 2 teaspoon Lemon Juice
To Make the Masala Paste
- Take all the ingredients listed under the masala and grind to a smooth paste using water as required. Keep aside
To Make the Kurma
- Heat a nonstick pan with oil, temper with cumin seeds, and bay leaves.
- Next add the finely chopped onions, saute till it turns colour.
- Add ginger garlic paste and saute well.
- Add chopped vegetables and add 1 cup water.
- Cover with a lid and cook on low flame till the vegetables are well cooked.
- When the vegetables are cooked, add the ground masala paste.
- Add salt and cook until the masala is cooked well.
- Next add coriander leaves and bring to a boil.
- Finally just before switching off, add lemon juice and mix well.
- Serve with Parotta, Poori and Roti. Even idiyappam tastes great with this vellai kurma.
This is one of our favorite! Your kurma looks just like the restaurant ones. Delicious!
Suma Gandlur says
Kurma is a popular side dish at restaurants through out south India and I am sure this version tastes yummy as well.
Srividhya Gopalakrishnan says
I love vellai kurma and the addition of fennel and kasa kasa takes it to vera level kind. Kurma is a weekly affair in our household and I always look out for varieties and a few ingredient change makes it a whole new dish. I will try this version of yours soon.
I like this kurma ! It sounds ao delicious, though the word kurma always takes me back to our first BM meet where you had prepared tomato kurma and we loved it to the core .