Vellai kurma

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Preparation Time : 15 minutes

Cooking Time : 40 minutes

Serving : 6 – 8 members


Vellai kurma as we call it at home is an authentic korma of the ravuthar community mainly in coimbatore , palghat region . Made  with rich ingredients but lightly spiced , flavoured and white in colour . The colour is , from where this korma gets its name vellai meaning white in Tamil . A dish i have grown up being fed and pampered with , That always brings a taste of happiness to me . This is My maternal grand mother , sabiya perimas recipe and is mainly made for  VIP guests at home . My dads mom balkees perima hates this lightly spiced korma and I have memories of her grumbling about this korma when ever I ask her to make this for me . Guess her grumblings were because its my maternal grand mothers recipe more than she hating it . The rivalry between my grand mothers for their lovely grand children is another story :-)) . At home even I make this korma only when I have VIP guests or for both the Eids .last month when my maternal uncle shanu from bangalore came home to visit me , made this korma and he was like …” I literally for got this dish Akka ( :-))  yes , he is younger to me !!! ) you took me back in time ” and he enjoyed it . I was pleased that this cheery korma made my uncles meal a lot more memorable with its age old connection we share with it and I got to generously pamper his taste buds as my grand mother did to me .


Mutton 1 kg
Green chillies 15 slit
Turmeric powder 2 pinches
Fennel powder1 tablespoon
Lime juice 1/2 a lime
Onions2 sliced thinly
Ginger garlic paste1 teaspoon each
Tomato 1 very small , chopped
Cinnamon1 inch piece
Salt to taste
Ghee / oil4 tablespoons ( ghee is used authentically )

Ingredients to grind

Coconut grated 1/2 a coconut
Poppy seeds 2 tablespoons
Cashew nuts 1/2 hand
  1. Grind together to a smooth paste.


  1. Ghee ghee in a pressure cooker . Add cinnamon , cloves and cardamom .
  2. Once they crackle , add onions and fry to translucent and a pale pink colour .
  3. Top with ginger and garlic paste . When light brown add mutton , turmeric powder , green chillies , tomato ,salt and fennel powder .
  4. Saute for a few minutes until the mutton changes colour . Add water , enough to sink the meat .
  5. Mix well and pressure cook until cooked through for about 5 whistles .To the boiled mutton add the ground coconut masala . Bring to boil .
  6. Garnish with lime juice and chopped coriander leaves .Taste and adjust .
  7. The consistency should be semi thick and flowing .  Serve hot with parota , iddiappam , appam , idli , dosa . Anything and every thing .


Can do the same with chicken , and can add potatoes along with the mutton and chicken .Vegetarians can do the same with potatoes alone