White Kurma is a smooth, comforting curry that’s perfect for days when you don’t feel like eating spicy food. Mild, flavorful, and soothing for the stomach, it pairs beautifully with dosa or chapati. A simple recipe for a cozy meal, made even better when shared during evening walks and chatter.
📝 Ingredients
- Potato – 1 medium, chopped
- Carrot – 1 medium, chopped
- Beans – 1/2 cup, chopped
- Peas – 1/2 cup
- Oil – 2 tsp
- Whole spices (cinnamon, cardamom, cloves) – small pinch each
- Onion – 1 small, chopped
- Green chillies – 1–2, chopped
- Ginger-garlic paste – 1 tsp
- Water – 2 cups + little extra
- Curry leaves – few
- Grinded paste (coconut or cashew-based for smoothness) – 1/2 cup
🍳 Instructions
Boil the vegetables:
1. Add potato, carrot, beans, and peas to a pot.
2. Boil for 2–3 whistles until just cooked.
Prepare the paste:
3. Grind the coconut/cashew paste to a smooth consistency.
Cook the base:
4. Heat oil in a pan, add whole spices, chopped onion, and green chillies.
5. Sauté until onions turn translucent, then add boiled vegetables and ginger-garlic paste.
Add spices and water:
6. Pour in 2 cups of water and simmer for 10 minutes.
7. Add the grinded paste along with a little extra water, cook for another 10 minutes.
Finish:
8. Add curry leaves at the end and gently mix. Serve hot with dosa or chapati.
💡 Tips
- If the vegetables are already cooked, don’t simmer for the full 10 minutes after adding them to avoid overcooking.
- You can substitute coconut paste with cashew paste for a slightly different creamy flavor.
- Best enjoyed fresh, but can be stored in the fridge for 1–2 days.