Rooted in Rasam

Vellai or White Kurma is a typical South Indian Style mildly flavored gravy. Goes well with both rice and rotis. I often eat it as is like a chunky vegetable soup.

Recipe
Grind Together
1 cup fresh shredded coconut
1/4 cup cashews
2 cloves
2 cardamom
1 inch cinnamon
1 teaspoon fennel seeds
4 green chillies

Par boil till Al dente’ 2 cups of vegetables

Heat 2 tbsp oil.
Let crackle
1 tsp each Mustard and Cumin Seeds
1 star Anise
Few curry leaves

Add 1/2 cup chopped onions and salt.
1 tsp ginger garlic paste
Saute till translucent and cooked.

Add Masala paste and Vegetables and 1 cup water.

Let simmer 10 mts on low heat for vegetables to finish cooking and flavors ro get absorbed.

Garnish with 2 tbsp chopped cilantro. Squeeze 1 tsp lime juice before serving.

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