Authentic and Delicious White Kurma Recipe | Easy White Veg Kurma | Gomathi Kitchen


White kurma recipe | white veg kurma | vellai kurma with detailed photo and video recipe. A popular and creamy variation to the south Indian based kuruma made with a potato and coconut. This is made without coriander and red chilli hence it gets the white colour to the gravy. It tastes amazing when served with chapati, roti, string hopper, or any flavoured rice. This is a mildly spiced korma prepared with green chilli, potatoes simmered in a creamy coconut paste along with cashews, fried gram which gives white colour to the kurma. I have tasted this white Korma in every hotel in Tamilnadu, so many times, they serve it with chapatiparotta and sometimes withpoori too. My elder daughter also asks like, “Amma prepare hotel white kurma”. In previous days I prepare kurma with garam masala powder and grind coriander leaves with coconut paste so it gives mild greenish kuruma. But nowadays my kids both like white kuruma so I skip to grind coriander leaves. Our motive is making them to enjoy the food, so I always go with their choice. We can improvise the nutrients by adding chopped carrots, beans and peas. Here I used only potatoes. We can prepare without veggies also. we can do many variations each gives different taste. Here I grind coconut without any whole garam masala, to make restaurant style veg kurma we have to prepare a ground coconut masala with Coconut, Poppy seeds, green chili, Cashews, Fried gram dal (pottukadalai), cinnamon, cloves and fennel.

Watch Potato white kurma recipe video.

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Authentic and Delicious White Kurma Recipe | Easy White Veg Kurma | Gomathi Kitchen

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins
Servings: 3
Best Season: Suitable throughout the year



  1. Firstly, to prepare a coconut paste, in a mixie jar add poppy seeds or cashew nuts.

  2. Add fennel seeds and roasted chana dal.

  3. Add grated coconut.

  4. With little water grind them int o fine paste.

  5. Heat oil in a pan.

  6. Add cinnamon stick, cloves, cardamom and star anise.

  7. Add chopped green chillies.

  8. Add fresh curry leaves and chopped onion.

  9. Sauté till onion turn transparent, do not allow to turn brown.

  10. Add ginger garlic paste and sauté until raw smell goes off.

  11. Add boiled potatoes sauté for two minutes.

  12. Add freshly ground coconut paste.

  13. Add little water and cook in medium flame.

  14. Add salt.

  15. Cook until raw smell leaves.

  16. Add hot water to reach required consistency. Cook for another 2-3 minutes.

  17. Now add first and second thick coconut milk.

  18. Switch off the flame and mix well.

  19. Serve this white kuruma with carrot string hopper / idiyappam, appam or chapati.


  • Coconut oil gives good taste to the kurma but you can use any other oil.
  • Add vegetables of your choice to make it nutritious.
  • Adjust the consistency as required adding water.
  • Adjust green chilli as per your spice level.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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