10 minute Vellai Kurma | OPOS Kurma | White Vegetable Kurma Recipe
An easy 10 minute Vegetable Kurma recipe using the One Pot One Shot Method of cooking. Recipe for Chettinad style “Vellai” kurma. White Vegetable Kurma that can be served with Idiappam, Chappathi, Parotta , Idlies
Servings Prep Time
3people 8minutes
Cook Time
5minutes
Servings Prep Time
3people 8minutes
Cook Time
5minutes
Ingredients
Grind together (Raw)
Others
Tadka/Seasoning
Instructions
  1. Grind together all the ingredients given under “Grind together (Raw) ” group in to a very smooth paste.
  2. In a 2 liter pressure cooker layer ingredients in the following order, Layer 1: 3 teaspoons of cooking oil (I use groundnut oil) + 4 teaspoons of Water Layer 2: 1 finely chopped Onion Layer 3: 2 cups of Vegetables Layer 4: The ground kurma paste, 1 teaspoon Salt
  3. Secure the lid, fix the pressure cooker whistle. And now, only now, place the cooker on either a gas stove or induction on medium-high heat which is about 900w in an induction stove. Cook for 3 whistles. Switch off and wait for the pressure to release by itself.
  4. On opening the cooker, add 1/4 to 1/2 cup of water and adjust the consistency of the kurma. You can also chose to add coconut milk for a richer texture instead of water.
  5. Optional step: Heat a pan with 1 teaspoon of cooking oil. Add 1/2 teaspoon of fennel seeds and a sprig of curry leaves. Wait for it to splutter and add it to the kurma.
  6. Serve this kurma with your favorite tiffin variety.