How to Make white Kuruma | Vellai Kuruma

Preparation time: 15 minutes

Cooking time: 30 minutes

Total times: 45 minutes

Serving: 4

Course: Sidedish

Cuisine:south Indian recipe

Ingredients:

1 Carrot, Chopped

5 Beans, Chopped

1 Potato, Chopped

1 Cup Peas

1 Onion, Finely chopped

1 Bayleaf

1 Cloves

1 Cardamom

1 tblsp Ghee

1 tblsp coconut oil

For Grinding:

8 Cashews

1 Piece Cinnamon

2 Cardamoms

1 Tsp Fennel seeds

2 Cloves

¼ Cup grated Coconut

2 Green chilies

4 Garlic, peeled

1 Piece Ginger

Preparation:

1. Transfer all the grinding ingredients to the mixi jar, grind them as fine paste and keep aside

2. In a bowl add Peas soak it in water for 5 hours. After 5 hours drain the water from bowl and keep aside

3. In a cooker add Carrot, Potato, Beans , Peas and salt (for vegetables). Cover the pressure cooker for 3 whistles. Once the pressure cooker settle down open the cooker and keep aside

Method:

1. In a pan add Ghee and Coconut oil. then add bayleaf, cloves, Cardamom sauté for a minute

2. Add Onion sauté it till gets transparent

3. Add Grinded paste and mix well

4. Add Cooked vegetables needed salt and water. Mix well

5. Let it cook till the masala raw smell disappear

6. Serve with chapathi or idiyapam or Appam

Pictorial:

In a cooker add Carrot, Potato, Beans , Peas and salt (for vegetables). Cover the pressure cooker for 3 whistles. Once the pressure cooker settle down open the cooker and keep aside