White Kurma | Saravana Bhavan Style Mixed Veg Kurma | White Veg Kurma | Hotel‑Style Vellai Kurma

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 gravy with 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

Saravana Bhavan‑style Vellai Kurma is a classic South Indian white kurma known for its creamy texture, mild spices, and rich coconut‑cashew base. This restaurant‑style kurma uses mixed vegetables pressure‑cooked with aromatic whole spices, then simmered in a smooth white masala made with coconut, poppy seeds, cashews, curd, and milk. The result is a velvety, flavorful kurma that pairs perfectly with chapati, parotta, dosa, idli, or ghee rice. It’s simple, comforting, and tastes exactly like the kurma served in popular Tamil Nadu hotels.

What makes Saravana Bhavan kurma white?

The kurma uses coconut, cashews, curd, and milk instead of tomatoes or red chilli powder, giving it a naturally creamy white color.

Why add kalpasi (black stone flower)?

Kalpasi gives the kurma its signature hotel‑style aroma and depth, especially in Chettinad‑inspired gravies.

Can I skip poppy seeds?

Yes — cashews alone provide enough creaminess, but poppy seeds enhance richness and texture.

Why pressure cook the vegetables first?

Pressure cooking ensures the veggies stay soft yet retain their color, especially with quick pressure release.

Can I make this kurma without milk?

Yes — replace milk with water or coconut milk for a dairy‑free version.

Is curd necessary in the ground paste?

Curd adds slight tang and helps balance the richness of coconut and cashews.

Can I use frozen mixed vegetables?

Absolutely — frozen veggies work perfectly and reduce prep time.

Why simmer the kurma after adding the paste?

Simmering helps the coconut‑cashew mixture cook fully and thicken into a creamy gravy.

Does lemon juice affect the color?

A few drops brighten the flavor without altering the white color.

Which variety of mixed veg should I use?

I used carrots, beans, peas, cauliflower, and potatoes. In addition to these, you can also use 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

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.

Ingredients

To Pressure Cook

1 tbsp coconut oil

1/2 tsp fennel seeds

Kalpasi (black stone flower)

Cloves

Cinnamon

1 onion, sliced

600 g mixed vegetables

1/2 tsp garam masala

Curry leaves

1/2 tsp salt

Water as required

To Grind

1/4 tsp poppy seeds

1/2 tsp fennel seeds

5 garlic cloves

Small piece of ginger

Green chillies

6 cashews

3/4 cup heaped

grated coconut

2 tbsp curd, a little water

1/2 cup milk

For the Kurma

1/2 tsp garam masala

1 cup water

Salt to taste

Lemon juice(optional)

How to make white kurma with step-by-step pictures

•  Heat coconut oil and sauté fennel seeds, kalpasi, cloves, and cinnamon until aromatic.

•  Add the onion and sauté until translucent.

•  Add the mixed vegetables, water, curry leaves, salt, and garam masala. Pressure cook for 1 whistle, then do a quick pressure release to retain the vibrant color of the vegetables.

•  Meanwhile, add all the ingredients listed under “To Grind” to a blender. Grind into a smooth paste, gradually adding the milk while grinding.

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•  Add the ground paste to the cooked vegetables. Pour in the remaining water, add salt and garam masala, and mix well.

•  Bring the kurma to a rolling boil and simmer for 10–12 minutes, stirring occasionally.

• optionally add lemon juice before serving

white kurma

vellai kurma

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Ingredients

TO PRESSURE COOK

• 1 tbsp coconut oil
• 1/2 tsp fennel seeds
• Kalpasi black stone flower
• Cloves
• Cinnamon
• 1 onion sliced
• 600 g mixed vegetables
• 1/2 tsp garam masala
• Curry leaves
• 1/2 tsp salt
• Water as required

TO GRIND

• 1/4 tsp poppy seeds
• 1/2 tsp fennel seeds
• 5 garlic cloves
• Small piece of ginger
• Green chillies
• 6 cashews
• 3/4 cup heaped
• grated coconut
• 2 tbsp curd little water
• 1/2 cup milk

FOR THE KURMA

• 1/2 tsp garam masala
• 1 cup water
• Salt to taste
• Lemon juice optional

Instructions

• Heat coconut oil and sauté fennel seeds, kalpasi, cloves, and cinnamon until aromatic.
• Add the onion and sauté until translucent.
• Add the mixed vegetables, water, curry leaves, salt, and garam masala. Pressure cook for 1 whistle, then do a quick pressure release to retain the vibrant color of the vegetables.
• Meanwhile, add all the ingredients listed under “To Grind” to a blender. Grind into a smooth paste, gradually adding the milk while grinding.
• Add the ground paste to the cooked vegetables. Pour in the remaining water, add salt and garam masala, and mix well.
• Bring the kurma to a rolling boil and simmer for 10–12 minutes, stirring occasionally.
• optionally add lemon juice before serving

Video

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