White kurma| Hotel style white (vellai) kuruma without tomato
Kurma without tomato has a very creamy and rich flavor. I love making kurmas, they can be made for particular taste needs. Very quick to make, most the recipe calls for the same steps. Grind spices, boil veggies, Mix and simmer together. I love tomato kurma for idiyappam, cauliflower kurma for paratha or chapathi, Kadappa or urlai kurma for rava idli, and vellai kurma for parotta.
Vellai kurma is very simple to make. It is made with onion and coconut based gravy. This is perfect for guests or kids. No need to pick out any spices away while eating.
Ingredients
For Grinding
Fennel seeds - 1 tsp
Cinammon - 1 inch pcs
Cloves - 2 or 3
Cardamom (Elachi) - 2
Poppy seeds - 2 tsp (Optional)
Coconut - 1/2 cup
Other ingredients
Veggies (Al-dente) Potatoes, cauliflower, carrot, peas - 4 cups
Onion - 1 cup (chopped)
Coconut milk - 1/4 cups
Green chiili - 2
Cashews - 8 - 10 pieces
Curry Leaves - few strands
Salt - to taste
Ginger - 1 inch piece
Garlic - 5 -6 pieces
DIRECTION
Wash peel and cut 4 cups for vegetables of your choice. Today I use potato, peas, carrot, cauliflower
Pressure cook vegetable (1 whistle) or steam cook until they are crisp to bite. Or simply cook them on stove top for 10 mins.
Meanwhile grind together the mentioned spices. I included cashews in this recipe, optionally pottukadalai (roasted bengal gram) can be used while grinding. Cashew or pottukadalai helps bind together the kurma
If poppy seed is used, soak the spices for 15 mins. It grinds better when soaked.
In a heavy bottom, saute onion, ginger green chilli, cashew and garlic on low flame. Once the onion becomes translucent, grind together with salt.
Now add ground onion paste and masala paste to the steamed vegetables. Mix well, cover and let it simmer for 3 - 4 mins until everything comes together.
Finally top it with coconut milk, curry leaves and enjoy hot with any main dish you like. Idli, dosa, chapathi, parotta, roti or simple rice.
Enjoy and happy cooking!