Tamil Nadu

Vellai kurma

Name: Vellai kurma
Total time: 35 min
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 1 large cubed potato; 1 cubed carrot; 3/4 cup green beans; 1/2 cup green peas; 1 small sliced onion; 3/4 cup fresh grated coconut; 12 cashews; 1 tsp poppy seeds (white poppy seeds); 1 tsp fennel seeds; 4 green chilli; 2 tsp ginger garlic paste; Whole spices, cinnamon, cloves, cardamom, bay leaf; 1 1/2 tbsp cooking oil (vegetable oil); 2 sprigs curry leaves; 2 cups water; Salt, to taste

A white kurma of coconut, cashew and green chilli. Elegant, mild, made for idiyappam.

35 minTime

4 gProtein each

mildSpice

The white kurma1 chapter · 1 min read

Make it your way

Grandma's wayNo colour, only coconut, cashew and green chilli.

The original

223kcalsame

4 gproteinsame

6 gfibresame

35minutessame

Chettinad vellai kurma.

Per serving, worked out from the ingredient table.

Ingredients

Potato1 large, cubed

Carrot1, cubed

Green beans¾ cup

Green peas½ cup

Onion1 small, sliced

Fresh grated coconut¾ cup

Cashews12

Poppy seeds (white poppy seeds)1 tsp

Fennel seeds1 tsp

Green chilli4

Ginger garlic paste2 tsp

Whole spicescinnamon, cloves, cardamom, bay leaf

Cooking oil (vegetable oil)1½ tbsp

Curry leaves2 sprigs

Water2 cups

Saltto taste

Method

4 steps

1Grind coconut, cashews, poppy seeds, fennel and green chillies to a very smooth paste.
2Heat oil, fry whole spices, curry leaves and onion until soft but not brown. Add ginger garlic paste.
3Add vegetables, salt and water and cook until tender.
4Add the paste and simmer gently 5 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vellai kurma

Make it your way

Ingredients

Method

Make it a meal