Saravana Bhavan Vellai Kurma Recipe | White Kurma Recipe

White Kurma Recipe / Saravana Bhavan Vellai Kurma Recipe with step by step pictures and a short YouTube video. This is a mildly spiced korma prepared with green chilli, mixed veggies simmered in a creamy coconut paste along with cashews, fried gram which gives white colour to the korma. I have tasted this white Korma in Hotel Saravana Bhavan in Chennai, so many times, they serve it with chapati, parotta and sometimes with poori too. It is more or less similar to the vellai korma of Chettinad Cuisine and I have shared some tips about how to get perfect white colour, so friends read it till the end before going into the kitchen.

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Check my other Hotel Saravana Bhavan Recipes like

1. Saravana Bhavan Style Tiffin Sambar
2.  Chilli parotta
3.  Poori Masala
4. Sambar Sadam
5. Ghee Idli / 14 Idli

Saravana Bhavan Vellai Kurma Recipe

Saravana Bhavan Vellai Kurma Recipe | White Kurma Recipe

Priya Santhamohan

White Kurma Recipe / Saravana Bhavan Vellai Kurma Recipe is a mildly spiced korma prepared with green chilli, mixed veggies simmered in a creamy coconut paste along with cashews, fried gram which gives white colour to the korma.

5 from 1 vote

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Side Dish, Sidedish for Rice, Sidedish for Roti

Cuisine South Indian

Servings 4 People

Calories

Ingredients

  

• 1.5 Cup Mixed Vegetables / காய்கறி
• 1/4 tsp Sugar / சக்கரை
• Salt / உப்பு As Required
• 2 Cups Water / தண்ணீர்
• 1 tsp Lemon Juice / எலுமிச்சைச்சாறு

To Grind

• 1 Cup Grated coconut / துருவிய தேங்காய்
• 4 Green Chilli / பச்சைமிளகாய்
• 1 Small Piece Ginger / இஞ்சி
• 5 Flakes Garlic / பூண்டு
• 1 tsp Fried Grams / பொட்டுக்கடலை
• 10 Cashew / முந்திரி
• 1/4 tsp Fennel Seeds / சோம்பு
• 1 Cinnamon / பட்டை
• 1 Cardamom / ஏலக்காய்
• 1 Cloves / கிராம்பு

To Temper

• 1.5 tbsp Coconut Oil / தேங்காய் எண்ணெய்
• 1/2 tsp Fennel Seeds / சோம்பு
• 1 Cinnamon / பட்டை
• 1 Cardamom / ஏலக்காய்
• 2 Cloves / கிராம்பு
• Few Black Stone Flower / Kalpasi / கல்பாசி
• 1 Bay Leaves / பிரிஞ்சி இலை
• 1 Sprig Curry Leaves / கருவேப்பில்லை

Instructions

 

• The ingredients in the first pic are for grinding. Then chop the veggies finely, I used potato - 2 medium sized, carrot - 1/2, beans - 5 and green peas - 1/4 cup.
• The ingredients in the first pic are for tempering. To a mixer, transfer all the ingredients listed in the table 'To Grind'.
• Pour 1 cup of water and grind it to a smooth paste.
• To a heavy bottomed pan, pour 1.5 tbsp of coconut oil and add all the ingredients given in the table 'To Temper'.
• Once nice smell wafts, add all the veggies, sugar and salt (only for the veggies).
• Pour 2 cups of water and cook for 5 to 6 minutes in medium flame. Don't overcook the veggies and make it mushy, just 3/4th cooked is enough. Now pour the grounded coconut paste.
• Boil for 5 minutes in low flame, till the raw smell of the coconut paste leaves. Don't forget to stir in the middle, as it gets easily burnt at the bottom. Switch off the flame, squeeze the lemon and mix well.
• Serve this Hotel white Kurma with Chapati.

Video

Notes

Tips for White Kurma Recipe

1. Use the quantity of the veggies as I have mentioned, don't add carrot more as it will change the colour of the korma.
2. You can prepare this kurma with potato alone and use a few florets of cauliflower too.
3. If preferred, 1 medium sized onion can be used but never use tomato.
4. Adjust green chilli as per spice level required for this White Kurma Recipe.
5. Addition of sugar while cooking the veggies help to retain the colour of the vegetables.
6. Don't skip cashews and fried gram in the grinding part, as it lends a nice taste and creaminess to the gravy.
7. If preferred, 1 tsp of poppy seeds/ kasa kasa can be used while grinding.
8. I used coconut oil for tempering, it gives a wonderful aroma to the Saravana Bhavan Vellai Kurma Recipe.
9. After adding the grounded coconut paste, stir continuously as it gets easily burnt at the bottom.
10. Always switch off the flame and then squeeze the lemon juice, else the kurma tastes bitter. 
11. Don't skip lemon juice as it lends tanginess to the kurma.

Keyword Saravana Bhavan Vellai Kurma Recipe, White Kurma Recipe

Method for Saravana Bhavan Vellai Kurma

1. The ingredients in the first pic are for grinding. Then chop the veggies finely, I used potato – 2 medium sized, carrot – 1/2, beans – 5 and green peas – 1/4 cup.
   
   2. The ingredients in the first pic are for tempering. To a mixer, transfer all the ingredients listed in the table ‘To Grind‘.
   
   3. Pour 1 cup of water and grind it to a smooth paste.
   
   4. To a heavy bottomed pan, pour 1.5 tbsp of coconut oil and add all the ingredients given in the table ‘To Temper‘.
   
   5. Once nice smell wafts, add all the veggies, sugar and salt (only for the veggies).
   
   6. Pour 2 cups of water and cook for 5 to 6 minutes in medium flame. Don’t overcook the veggies and make it mushy, just 3/4th cooked is enough. Now pour the grounded coconut paste.
   
   7. Boil for 5 minutes in low flame, till the raw smell of the coconut paste leaves. Don’t forget to stir in the middle, as it gets easily burnt at the bottom. Switch off the flame, squeeze the lemon and mix well.
   
   Serve this Hotel white Kurma with Chapati.

Hotel White Kurma Recipe