Vellai Kurma | Home Style Vegetable Stew for Tiffin | White Vegetable Curry Recipe | Vegan and Gluten Free Recipe

Hi Supermoms,

I have always maintained that a great tasting accompaniment whether it is a chutney or a curry( like sambar, stew or chops) is equally important when serving a tiffin. I personally love  cooking and serving ' variety 'when it comes to side dishes. There are so many possibilities and most of them are really simple to make.

Today, I am sharing another simple, tasty and wholesome curry( it is popularly called 'kurma' in Tamilnadu). I have earlier shared cauliflower kurma , North Arcot Style Vegetable Kurma,  Kongunadu Tomato Kurma, Dindukal Brinjal Kurma, Potato Kurma  recipes with you all. 

The Vellai Kurma is a vegan kurma recipe with just a handful of ingredients. Quick and handy to make even for week day breakfasts or dinner. 

Vellai Kurma/ White Vegetable Curry Recipe for Tiffin :

Preparation time : 15 minutes

Cooking time : 30 minutes

Serves : 4

1 cup = 250 ml cup

Ingredients :

Vegetables to steam:

1 medium size potato ( peeled and cubed)

1 medium size carrot ( peeled and cubed)

1/2 cup fresh peas ( shelled)

5-6 french beans ( cut into 1 " pieces)

5-6 cauliflower florets ( optional, I did not add)

salt to taste

To grind  : 

10 cashew nuts 

1 teaspoon poppy seeds

1/4 cup fresh coconut ( you can add store bought coconut milk ( 1/4 cup) if you do not get fresh coconut)

1 green chilli 

1/2 teaspoon cumin seeds

4-5 peppercorns 

For tempering :

2 teaspoons coconut oil ( or any oil of your choice) 

2-3 cloves 

1 bay leaf

1/2" cinnamon stick 

5-6 curry leaves 

For garnish :

5-6 fresh mint leaves ( optional)

Method :

1. Soak the cashew nuts and poppy seeds  in warm water for 15 minutes.

2. Grind it to a paste along with the other ingredients given under ' to grind ' using 1/4 cup water and set it aside.

3. Steam cook the vegetables till they are fork tender. 

Chef tip : Instead of steaming, you can cook them in open pot also. In that case, after tempering add the raw vegetables and 1/2 cup of water and cook till they are fork tender ( you can refer to the pictures)

4. Heat a pan with oil and temper with the whole spices and curry leaves.

5. Add the steamed vegetables and salt.

6. Mix well and allow it to fry along with the spices for 5 minutes on low flame.

7. Add 1 cup of water and the ground masala paste.

8. Let it simmer over low flame for another 6-7 minutes.

Chef tip : Adjust water quantity according to the consistency of the kurma you like.

9. Switch off and garnish with mint leaves ( optional).

Your piping hot Vellai Kurma is ready to be served with hot dosai/ appam or chapathi. 

Happy Cooking !

With love,

Masterchefmom