Saravana bhavan style Vellai kurma | White kurma | No onion no garlic kurma

ByVidya Srinivasan
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Saravana bhavan style Vellai kurma | White kurma | No onion no garlic kurma | Mixed veg kurma | Vegetarian kurma | Vella kurma | vellai kurma | white kurma | Saravana Bhavan style kurma | HSB kurma | vella kurma with mixed vegetablesb| one pot kurma | pressure cooker kurma | South Indian style white gravywith step-by-step pictures and video recipe. Check out the one-pot mixed veg kurma. If you like the video pls SUBSCRIBE to my channel

ONE POT mixed veg kurma

Delicious one-pot mixed vegetable kurma made without onion and garlic. A healthy, sattvic South Indian curry packed with flavor and perfect for lunch or dinner during Navaratri or other festival get-togethers.

Which variety of mixed veg should I use?

I used carrots, beans, peas, and potatoes. In addition to these, you can also use cauliflower, paneer, sweet corn, bell peppers, chayote, and more.

alternatives for pressure cooking vegetables

You can boil in a pan, steam, or microwave, but pressure cooking is the most efficient method.

Should I release the pressure?

Quick pressure release can help retain the vibrant color and texture of vegetables in kurma. Turn off the heat and carefully release the pressure using the valve

Vegetarian white kurma served with soft, freshly made chapati, featuring a creamy coconut-based grav.

HSB vellai kurma

To make Saravana Bhavan-style vegetable kurma, add the ingredients under “to grind”.

HOW TO MAKE INSTANT POT Kurma

Follow the steps and cook for 4 minutes for the IP mixed veg kurma recipe, and carefully release the pressure

Oil for Kurma

Coconut oil gives the best taste, but you can add any oil of your choice

How to serve mixed veg kurma

It goes well as a side dish for Tiffin varieties like parotta, chappati, idli, dosai, etc. Also tastes good with rice.

Delicious white kurma served with crispy roti, perfect for a traditional South Indian meal without o.

 

Ingredients

To Pressure Cook

¾ cup carrots

½ cup potatoes

¾ cup beans

1/4 cup frozen peas

¾ cup water

1 tsp salt

½ tsp coconut oil

To Grind (Masala Paste)

½ tsp coconut oil

½ tsp poppy seeds

A small piece of stone flower (kalpasi)

½ tsp fennel seeds

1 cardamom pod

2 green chillies

8 cashews

⅓ cup heaped grated coconut

1 tbsp curd

½ cup milk

1 tbsp water

 ½ cup water

1 tsp garam masala

To Temper

1 tsp coconut oil

A few curry leaves and coriander leaves

1 bay leaf

1 small piece of cinnamon

Delicious white kurma featuring vegetables, perfect with traditional Indian flatbread. No onion, no.

How to make mixed vegetable kurma with step-by-step pictures

  •  Add carrots, potatoes, beans, water, salt, and coconut oil to a pressure cooker.

Chopped carrots, beans, and potatoes for Vellai Kurma in a stainless steel cooker.

White vegetable kurma with carrots, beans, and potatoes, no onion no garlic, in a stainless steel bo.

Frozen peas being added to a cooking pot for Vellai Kurma.

Adding 1 teaspoon of salt to the white kurma mixture.

Coconut kurma with peas and carrots in a stainless steel bowl, no onion no garlic, Saravana bhavan s.

  • Cook for 2 whistles. Do a quick pressure release to retain the vibrant color of the vegetables.

Pressure cook Vellai Kurma with 2 whistles for authentic flavor and smooth texture.

Traditional white Vellai Kurma served in a stainless steel cooker, no onion no garlic, authentic Sou.

  • Heat the coconut oil in a pan. Sauté fennel seeds, poppy seeds, stone flower, and cardamom until aromatic.

Pouring coconut oil into a pan for traditional Vellai Kurma recipe.

Poppy seeds being toasted in a pan for white kurma recipe.

Fennel seeds being added to a pan for making traditional Vellai Kurma, a flavorful South Indian no o.

Stone flower spice in a frying pan, used for flavorful Vellai Kurma.

Fresh cardamom pods being roasted in a pan for aromatic flavor.

  • Add cashews, green chillies, and grated coconut. Mix well and let it cool.

Hand adding cashews to Vellai Kurma in a black pan, no onion no garlic recipe.

White coconut kurma in a pan, no onion no garlic, traditional South Indian recipe.

Traditional white Vellai Kurma served in a pan, no onion no garlic, perfect for vegan dishes.

  • Transfer to a blender. Add curd and 1 tbsp water. Grind to a coarse paste.

Traditional white kurma made without onion or garlic, featuring coconut and spices in a stainless st.

Grinding white Vellai Kurma ingredients in a mixer for Saravana Bhavan style recipe.

  • Gradually add milk while grinding to achieve a smooth consistency; transfer

A white Vellai Kurma with no onion or garlic, ideal for vegetarian meals.

  • Add water and garam masala.

Pouring white kurma sauce into a pot.

Garam masala being added to a white kurma in a stainless steel pot.

  • Bring to a rolling boil

Delicious white kurma being cooked in a stainless steel pot, perfect for Saravana Bhavan style Vella.

  • In a small pan, heat coconut oil.

Coconut oil being added to a pan for Vellai Kurma, no onion no garlic recipe.

  • Sauté bay leaf, cinnamon, and curry leaves until fragrant.

Cinnamon and bay leaf in a black skillet for Vellai Kurma recipe.

Fresh curry leaves being added to a hot pan for Vellai Kurma preparation.

Vegetable curry with fresh greens for white kurma, no onion no garlic, Indian vegetarian dish.

  • Add this tempering to the kurma.

Pouring green vegetable into a stainless steel pot for white kurma dish.

  • Sprinkle chopped coriander leaves. Cover and let it rest for a few minutes before serving. 

Fresh coriander leaves added to white no onion no garlic kurma.

White kurma with vegetables served with roti, no onion no garlic, traditional South Indian style.

Delicious white kurma served with crispy roti, made without onion or garlic, perfect for traditional.

Saravana bhavan style Vellai kurma

White kurma
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Ingredients

To Pressure Cook

  • ¾ cup carrots
  • ½ cup potatoes
  • ¾ cup beans
  • 1/4 cup frozen peas
  • ¾ cup water
  • 1 tsp salt
  • ½ tsp coconut oil

To Grind

  • ½ tsp coconut oil
  • ½ tsp poppy seeds
  • A small piece of stone flower kalpasi
  • ½ tsp fennel seeds
  • 1 cardamom pod
  • 2 green chillies
  • 8 cashews
  • ⅓ cup heaped grated coconut
  • 1 tbsp curd
  • ½ cup milk
  • 1 tbsp water
  • ½ cup water
  • 1 tsp garam masala

To Temper

  • 1 tsp coconut oil
  • A few curry leaves and coriander leaves
  • 1 bay leaf
  • 1 small piece of cinnamon

Instructions

  • Add carrots, potatoes, beans, water, salt, and coconut oil to a pressure cooker.
  • Cook for 2 whistles. Do a quick pressure release to retain the vibrant color of the vegetables.
  • Heat the coconut oil in a pan. Sauté fennel seeds, poppy seeds, stone flower, and cardamom until aromatic.
  • Add cashews, green chillies, and grated coconut. Mix well and let it cool.
  • Transfer to a blender. Add curd and 1 tbsp water. Grind to a coarse paste.
  • Gradually add milk while grinding to achieve a smooth consistency; transfer
  • Add water and garam masala.
  • Bring to a rolling boil
  • In a small pan, heat coconut oil.
  • Sauté bay leaf, cinnamon, and curry leaves until fragrant.
  • Add this tempering to the kurma.
  • Sprinkle chopped coriander leaves. Cover and let it rest for a few minutes before serving.

Video

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Delicious white kurma served with crispy roti, perfect for a traditional South Indian meal without o.

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