Thursday, December 8, 2016



Vegetable Kurmas are a common accompaniment for chapatis, puris, parottas etc in the South of India.. They can be made in many ways.

The recipe caught my attention as I have had the pleasure of dining in the past in Saravanaa Bhavan in Chennai. I know this is a very popular chain of hotels which has outlets in 19 countries. My family and friends have enjoyed their fare not only in Chennai but also in New York and in San Fransisco!

I tried out and liked this dish which is adapted from Saravana Bhavan Vegetable Kurma by Shobha in her blog Anubhavati- Tastes From My Kitchen.

The spice levels can be varied based on individual choice.

  • Carrots, cubed, 1/2 cup
  • Beans, cut into 1/2 " pieces, 1 cup
  • Cauliflower Florets, 1 cup
  • Frozen Green Peas, 1/4 cup
  • Onion, chopped fine, 1
  • Ginger Garlic Paste, 2 tsp
  • Tomato, chopped, 1
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp 
  • Coriander Powder, 2 tsp
  • Garam Masala Powder, 1/4 tsp
  • Lemon Juice, 2 tsp
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander leaves, finely chopped, 1 tbsp for garnish
For Seasoning:
  • Bay Leaves, 2
  • Curry Leaves, a sprig
  • Mint Leaves, 2 tbsp ( 1 tbsp if using dry mint leaves)
To Be Ground to a Smooth Paste
  • Coconut Gratings, 1/2 cup
  • Cashews, 8-10
  • Fennel Seeds, (Saunf) 1 tbsp
  • Poppy Seeds, (Khus Khus) 1 tsp
  • Green Chillies, 3
  • Fried Gram ( Chutney Dal ) 1 tbsp
  • Cinnamon, 1 " piece, broken into pieces
  • Cardamom Powder, 1 tsp or Cardamom Pods, 2


Wash and chop the carrot and beans
Break the cauliflower into florets and keep them in salt water with a pinch of turmeric for about 10 minutes
In a pan, cook the carrot, beans and green peas in water adding a little salt until they are half cooked
Drain the vegetables and keep them aside
Retain the water in which they were cooked for later use
Separately, cook the cauliflower florets in a little salt water ( this is done as the cauliflower gets cooked much faster) . Make sure they remain firm and don't get over cooked. Keep aside
Grind all the ingredients specified adding a little water to a smooth paste and keep aside
Heat oil in a thick-bottomed kadhai and when it gets hot add the bay leaves, curry leaves and mint leaves and saute for about half a minute
Add the chopped onion and saute till it becomes translucent
Add the ginger garlic paste and saute till the raw smell goes
To this add the chopped tomatoes and saute till it becomes mushy
Add the ground paste prepared earlier  and mix well
Next add the turmeric powder, chilli powder, coriander powder, and garam masala powder, mix well and saute
Mix in the lemon juice and stir taking care that the gravy does not stick to the bottom of the kadhai and get burnt
Cook on medium flame, stirring until the oil separates
Add the half cooked vegetables as well as the water in which they were cooked (which have been kept aside)
Add water depending on the consistency you desire for the kurma (Generally, it should not be too thick or too runny)
Bring it to boil, lower the flame and let it simmer for a few minutes
Switch off the gas and garnish the kurma with finely chopped coriander leaves
Serve hot with chappatis or parottas

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