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10 minute Veg Kurma – OPOS Method, Easy Kurma recipe

May 5, 2016 by Suguna Vinodh 143 Comments

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opos-10-minute-hsb-kurma-recipe

The original recipe is from here
This is the recipe for Saravana Bhavan style vegetable kurma. The original recipe takes about one hour to do. When I came to know that this recipe was made using OPOS – one pot one shot in a food forum to great results, I wanted to try. I was a little apprehensive at the beginning as the original recipe takes a long time and OPOS promises to deliver the goods in less than 10 minutes. I put the recipe to test using OPOS and I am glad that I did. The results were amazing. I am really surprised that OPOS can pack in so much flavour.

The thing with OPOS is that we use very little water in cooking, So the flavor gets concentrated with the liquids found in vegetables. You just need to trust me and try this recipe to believe it. You will change your outlook on OPOS cooking I am sure. Even though there is no grinding in OPOS technically, we grind the paste for this kurma. So lets call it as “bongu” OPOS. Bongu is a tamil term for cheating!

I got a lot of mails asking if the bottom will get burnt as we are not adding any water. Trust me. As we are not sauteing anything, the moisture from the veggies are intact. So that will do the trick.
Also cook in medium high to high heat for just 5 minutes or 3 whistles whichever is the first. If you are afraid of burning, keep the flame in medium.
Trust me in this. I have done it and it works. That’s the beauty of OPOS.

The preferred equipment for OPOS is induction stove. For this recipe set it to 1200w.

Here is how to do it.
Hope you like the video. Enjoy!
Note: 2 liter or 3 liter pressure cooker is recommended for this recipe

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opos-10-minute-hsb-kurma-recipe

10 minute Veg Kurma – OPOS Method


★★★★★

4.9 from 43 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 3 persons 1x
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Description

Easy 10 minute vegetable kurma recipe using the OPOS method. Serve with chapati/parotta/roti etc…


Scale

Ingredients

For Masala Paste

  • 6 Whole Cashewnuts
  • 1 teaspoon khuskhus – White Poppy Seeds
  • 4 tablespoon fresh grated Coconut
  • 6 cloves garlic
  • 2 inch piece ginger
  • 1 teaspoon Red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 teaspoon coriander powder
  • 1 teaspoon Garam Masala Powder
  • ¼ cup Curd

Veggies

  • ½ cup chopped Potato
  • ½ cup chopped Beans
  • ½ cup Carrots
  • ½ cup Green Peas
  • ½ cup Chow Chow

Spices

  • 1 Bay leaf
  • 2 Cardamom
  • 3 Cloves
  • 1 small piece Cinnamon
  • 2 green chillies, chopped

Other Ingredients

  • 2 tablespoon Vegetable Oil
  • 1 teaspoon Ghee
  • 2 medium sized Onion, finely chopped
  • 2 medium sized tomatoes, finely chopped

Finishing Ingredients

  • ½ Cup Milk
  • 4 sprigs Coriander leaves, chopped

Instructions

  1. Grind all the ingredients listed under masala paste to a smooth paste. Add very little water to grind. Maximum upto 1/2 cup. Set aside.
  2. Take a pressure cooker and add in the oil, ghee and all the spices.
  3. Top it with chopped onions. Spread evenly.
  4. Top it with tomatoes. Spread evenly.
  5. Then comes the vegetables. Spread evenly.
  6. Finally, add in the ground paste as a top layer.
  7. Cover the cooker and cook for 5 minutes on high flame. About 3 whistles.
  8. Switch off the heat and let it rest for 10 minutes.
  9. Open the cooker and add in the milk and coriander leaves.
  10. Mix well to combine.
  11. Serve hot with chapati/parotta

Notes

Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS – concentrated flavor.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted from his OPOS Cookbook. They are used in Kannamma Cooks with prior permission. The recipes are an adaptation from the cookbook.

  • Category: Side Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Rajesh says

    January 7, 2021 at 3:39 am

    Hi,
    I am having this doubt when trying many of your dishes with coconut. I live outside India and working as well. So difficult for me to grate fresh coconut every time. Is there any way to make desiccated coconut tastes like fresh coconut? If yes, how to do it? Thanks

    Reply
    • Suguna Vinodh says

      January 7, 2021 at 12:59 pm

      You can use frozen coconut. Thaw and use whenever required.
      Desiccated coconut wont work.

      Reply
  2. scorpiobee says

    January 6, 2021 at 1:32 pm

    mam today i tried your recipe. while adding curd at end it got cuddled. is that ok. since the curd got cuddled the look of dish changed.

    Reply
    • Suguna Vinodh says

      January 6, 2021 at 5:46 pm

      At the end, you add milk and not curd. Please check recipe again.
      Curd is ground along in masala paste.

      Reply
  3. Sharadha says

    December 4, 2020 at 9:42 pm

    Good recipe. Simple and delicious. Thanks mrs Suguna.
    Only thing I would add is, after 3 whistles pressure can be released and then the mixture can rest in the cooker.
    Thanks once again

    ★★★★★

    Reply
  4. Ambika Nair says

    October 20, 2020 at 2:34 pm

    The best Veg Kurma recipe 👍🏻
    Don’t know how to Thank you for this lovely no cheat recipe.

    I have made it more than 10 times I suppose. Everytime I tried with new ingredients, And each time it came out wonderful.
    Best part being it goes well with almost anything.

    Thanking you once again Suguna🙏🏻

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 20, 2020 at 5:38 pm

      Thank you!

      Reply
  5. Bhavya says

    October 1, 2020 at 5:29 am

    I just tried this kurma in instant pot and came out very tasty and delicious. It can be made very fast without compromising the taste. We can definitely make this for parties and impress guests. A must try and keeper.

    Regards
    Bhavya

    Reply
    • Suguna Vinodh says

      October 4, 2020 at 12:24 am

      Thank you so much 🙂

      Reply
    • Mona says

      January 4, 2021 at 11:55 am

      Bhavya, What settings did you use for instant pot? I tried making this today in instant pot on ‘Pressure Cook’ at ‘High’ for 5 mins and my Instant Pot flashed ‘burn’ right after 1 min. I switched it off and opened to find the bottom layer of onions was half burnt. I could save the day by transferring the rest into a pot and cooking traditionally. The end result was still good.

      Reply
  6. Ranjini says

    July 16, 2020 at 10:59 pm

    Absolutely love this recipe and novel method of using just a pressure cooker. The taste is indeed rich. Thank you.

    ★★★★★

    Reply
  7. Tejal Bhatt says

    June 13, 2020 at 12:32 am

    Hey Kannamma… 🙂 Thank you for this recipe I was craving for this authentic taste for long … Really easy and no hassles and it was loved by all… 🙂

    Reply
    • Suguna Vinodh says

      June 13, 2020 at 3:50 pm

      Thank you!

      Reply
  8. Preethy says

    June 11, 2020 at 2:25 am

    Tried this one. It was delicious

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 11, 2020 at 4:30 pm

      Thank you!

      Reply
  9. Kay says

    April 18, 2020 at 11:29 am

    Thanks for sharing, it was toooo good. If I have to make a larger quantity, can I use a 5l pressure cooker? Thanks

    Reply
  10. Kay says

    April 18, 2020 at 11:29 am

    Hi, Kurma was very tasty. Thanks for sharing. If I have to make a larger quantity, can I use a 5l pressure cooker? Thanks

    Reply
  11. Sneha Nambiar says

    March 23, 2020 at 1:29 pm

    Amazing! I tried this morning. Followed to a T. Excellent taste. Just like Saravana Bhavan korma.
    Thank you SO much. This is my first attempt at OPOS. And am I glad I tried your recipe first!!!!!

    ★★★★★

    Reply
  12. Priya says

    March 7, 2020 at 12:43 pm

    Best recipe hands down and thank you for sharing

    ★★★★★

    Reply
  13. Seshu says

    January 13, 2020 at 2:03 pm

    Hi, This recipe came out very well. Am an amateur. Please publish more opos recipes.

    ★★★★★

    Reply
  14. Nithya MA says

    December 31, 2019 at 12:11 am

    Wow. This was an instant hit in our home. All loved it. I have tried your pepper chicken too in OPOS method. So, easy and so tasty. Please post more OPOS recipes.

    ★★★★★

    Reply
  15. Devaki says

    April 13, 2019 at 8:06 pm

    Thanks for the recipe… It was indeed delicious 🙂

    Reply
  16. Iya says

    March 23, 2019 at 1:29 am

    Thank you for this recipe. I would like to try this in Instantpot for a party for 15 members. There are other dishes as well. Can you please help out with quantity and can this be cooked in instant pot?

    Reply
  17. Ramya says

    March 13, 2019 at 11:16 am

    I have tried this recipie n number of times. This is always a hit. Great recipe. Please post more opos recipie. I tried your carrot beans Poriyal pepper chicken and Kara chutney in opos all were so so yum!!!!

    Thank you!!! 🙂

    Life saver!!!

    Reply
  18. Sumu says

    March 1, 2019 at 8:45 am

    Thanks for this recipe.Super delicious it turned out!
    I added a green chilli while grinding masala and used cauliflower instead of chow chow as am not familiar cooking with it 😏.

    Reply
    • Suguna Vinodh says

      March 1, 2019 at 8:01 pm

      Thank you!

      Reply
    • Elga John says

      January 2, 2020 at 1:39 pm

      Any pressure cooker or the opos pressure cooker?

      Reply
      • Suguna Vinodh says

        January 3, 2020 at 4:34 pm

        Any pressure cooker 2/3 liter will work.

        Reply
  19. Shyamala Jothinathan says

    February 19, 2019 at 1:29 pm

    I tried this kurma recipe today.It came out very well. Taste was too good.Thanks for this awesome recipe.

    ★★★★★

    Reply
  20. Swetha says

    February 15, 2019 at 4:32 am

    Hi, will the curd in the ground paste make milk curdled? I mean, is it okay to add milk and curd in same recipe?

    Reply
  21. Ganga says

    September 21, 2018 at 1:43 am

    Hi Suguna akka… I tried this yesterday and it really came out well… Kurma without sweating much…. Thank you for the wonderful recipes!!

    ★★★★★

    Reply
  22. Subha P says

    September 6, 2018 at 4:02 am

    Extremely delicious. I made it and everyone loved it. Please post more opos recipes. Thanks a lot for your effort

    ★★★★★

    Reply
  23. Bhavana says

    August 13, 2018 at 1:55 pm

    Hi,

    I tried this and it came out so good. Follwed the exact recipe and the result was amazing. There was no raw smell of anything. But I have a question, how does the paste get cooked? It hardly touches the oil beneath. As we only mix the masala at the end. The raw masalas won’t harm the stomach?

    ★★★★★

    Reply
    • Srikanth says

      January 16, 2019 at 7:05 am

      Masala has to be cooked. See step 6. It is before step 7.

      ★★★★

      Reply
  24. Parvatha KS says

    July 6, 2018 at 2:55 pm

    I tried twice.. it was the most delicious kurma. I was un short of cashews yesterday, added fried groundnut instead and also a hit…….. thank yu for such a wonderful recipe. Next planning to try nannari sarbath. 👍

    Reply
    • Suguna Vinodh says

      July 6, 2018 at 8:23 pm

      Thank you!

      Reply
  25. Prasanna E says

    June 7, 2018 at 4:35 pm

    The most tastiest Kurma and easiest dish ever. Thank you so much for this, it is total MAGIC

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 7, 2018 at 8:30 pm

      Thank you!

      Reply
  26. Siddharth says

    June 5, 2018 at 9:42 pm

    Thank you for this recipe!

    ★★★★★

    Reply
  27. Sinduja says

    June 5, 2018 at 9:39 pm

    It came out amazing and instantly made my day! Although I haven’t commented before, I should say that my previous statement could apply to many recipes I have tried from your blog. As someone who started to cook from scratch only a year ago, your recipes are what have been feeding me and my husband so far! 😀 Might sound like an exaggeration but you are my Julia Child! 🙂 Cheers and hugs!

    Reply
    • Suguna Vinodh says

      June 6, 2018 at 4:43 pm

      Thank you so much! It means a lot to me!

      Reply
  28. Yazhini says

    May 24, 2018 at 2:50 pm

    Thanks for the recipe. I didn’t get whistle for five mins. So added 1/4 cup of water and kept in high heat for 3 whistles. It came out good. Was yummy. I would like veggies more mushy, what can I do for that?

    ★★★★★

    Reply
  29. Shilpasree says

    May 23, 2018 at 10:22 pm

    Hi.. i a beginner to OPOS i have a doubt.. i cook in coil range still the 5 mins pressure applies? On high in the really high or just above medium nd high?

    Reply
  30. Smitha says

    April 6, 2018 at 12:35 am

    Hi
    I tried ur recipe n found it super easy n tatsed awesome , however the taste is little overwhelmed by coriander powder which i would like to minimize next time .
    I am new to this OPOS cooking n being a new mother this helped me ton thank you 🙂👍🏻

    Reply
    • Suguna Vinodh says

      April 6, 2018 at 10:07 pm

      Thanks Smitha. feel free to adapt the recipes according to what your family likes at home.

      Reply
  31. Sweta says

    March 31, 2018 at 8:34 pm

    Made this today and by habit I put the gravy as first layer after oil ..And the end product while edible does not look as well mixed ot rich as yours

    Reply
  32. Nishaa says

    March 25, 2018 at 2:27 am

    Loved the recipe ma’am. Thanks much! Oposing is fun.

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 26, 2018 at 2:52 pm

      Thank you!

      Reply
  33. Chital says

    February 28, 2018 at 4:04 am

    Came out well.easy and quick. Opos is sure fool proof. No denying there. Thanks.

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 28, 2018 at 11:49 am

      Thank you. Glad you liked it!

      Reply
  34. Narthana says

    February 27, 2018 at 3:01 am

    Do the masala powders and ginger garlic paste have to be roasted before adding to the PC ?

    Reply
    • Suguna Vinodh says

      February 27, 2018 at 7:45 pm

      No. You do not saute anything in OPOS.

      Reply
  35. Rithsanse says

    February 21, 2018 at 7:25 am

    Could I replace veggies with mushroom ?

    Reply
    • Suguna Vinodh says

      February 21, 2018 at 12:14 pm

      Sure. You may.

      Reply
  36. Sadhan Basu says

    February 20, 2018 at 11:57 pm

    Really it’s interesting. Obviously this system is nice and adorable.

    ★★★★

    Reply
    • Suguna Vinodh says

      February 21, 2018 at 12:15 pm

      Thank you!

      Reply
  37. Shanthi Sridharan says

    February 6, 2018 at 11:25 pm

    Have a 3L stainless steel cooker. Butterfly. You had mentioned 5 minutes or 3 whistles. Cooked in induction stove. 5th minute could get burnt smell. No whistle . So removed and after 10 minutes, as per your recipe, opened cooker and transferred to another vessel. Has come out well. But the cooker bottom is a different story altogether
    Thank you Ms Suguna. Tastes good.

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 7, 2018 at 9:51 pm

      Hi Shanthi, If the cooker does not whistle even once in those five minutes, there may be something wrong. This recipe is fool proof. You will definitely get at least two whistles and sometimes even four. Thats why I had mentioned the 5 minute time period. May be check the valve or the rubber.

      Reply
  38. Harini says

    February 5, 2018 at 12:52 pm

    My curry got burnt. Was so disappointed.

    Reply
    • Suguna Vinodh says

      February 5, 2018 at 2:15 pm

      Sorry about that. This is a fool proof recipe and has been tried successfully by so many people. What is the size of your pressure cooker and how long did it take for the first whistle???

      Reply
  39. Praveena raja says

    January 31, 2018 at 12:24 pm

    Hi ,
    When i need to try something new… It will always start from ur page…… Everyone it works scooper cool for me Akka… Thanks a lot… And did veg kurma was too good… Didn’t except such a texture and flavor….. Spell bound… Thanks a lot….

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 31, 2018 at 3:30 pm

      Thank you!

      Reply
  40. Krithika Rajesh says

    January 3, 2018 at 1:59 pm

    Tried it today..came out very well. It was an instant hit. Awesone taste…thanks mam!

    Reply
  41. Rose says

    December 9, 2017 at 1:27 am

    Hi Suguna , Looking at the reviews and ratingsn I cant wait to try the recipe. Can I use dry coconut instead of fresh coconut?

    Reply
    • Suguna Vinodh says

      December 9, 2017 at 3:44 pm

      Fresh coconut works well for this recipe. If you cant find, you can add some coconut milk at the end.

      Reply
  42. Saranya says

    April 28, 2017 at 6:19 pm

    Tried this super awesome kurma!! Yumm !! Can i use the same recipe for channa instead of veggies?

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 1, 2017 at 2:39 pm

      Cooked chana will work.

      Reply
  43. Thara says

    April 1, 2017 at 8:07 am

    Great recipe! Just that my vegetables became a bit softer than what I anticipated. Btw, I have versions of OPOS for rasam rice, sambar rice, pongal etc. I wouldn’t have imagined kurma though. Thanks!

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 1, 2017 at 4:35 pm

      How many whistles?

      Reply
  44. Raj says

    March 20, 2017 at 12:05 am

    I am vegan what can we substitute for yogurt

    Reply
    • Suguna Vinodh says

      March 20, 2017 at 1:32 am

      you can use coconut milk.

      Reply
  45. Deepalakshmi says

    February 9, 2017 at 12:13 am

    I tried this yesterday night and it came out very well…yum!!! I substituted the veggies with color peppers and mushroom. It was awesome. Quick kurma recipe for the busy week day dinners. Thank you!!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 9, 2017 at 9:06 am

      Thank you so much.

      Reply
  46. Kamala says

    January 25, 2017 at 8:09 pm

    Awesome !! It came out very well !! Everyone liked it 🙂 super happy !! Thankyu 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 25, 2017 at 9:43 pm

      Thank you Kamala

      Reply
  47. aji says

    December 17, 2016 at 7:32 pm

    Madam it worked out well.superb yummy.thank you

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 18, 2016 at 12:55 pm

      Thank you!

      Reply
  48. Anuradha RG says

    December 17, 2016 at 1:35 pm

    Awesome! Turned out so well ! Thanks a lot!

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 17, 2016 at 7:12 pm

      Thank you!

      Reply
  49. aji says

    December 16, 2016 at 11:25 pm

    Y r ve adding milk in this recipe madam.? because in my home some don’t like milk

    Reply
    • Suguna Vinodh says

      December 17, 2016 at 12:34 am

      You can add coconut milk.

      Reply
  50. Dhanya says

    December 8, 2016 at 4:00 pm

    If anything is even just called kurma I usually won’t even try it. This kurma is the only exception.

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 8, 2016 at 8:15 pm

      thank you!

      Reply
  51. sofiya says

    December 3, 2016 at 1:14 am

    HI Mam, unga recipe measurement cup size enna mam 250ml ah i want to try this recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 3, 2016 at 2:22 pm

      Yes. 1 cup is app 240 ml in all my recipes unless specified otherwise.

      Reply
  52. Kalyani says

    November 29, 2016 at 4:18 pm

    Hi Kannamma,
    I tried ur kurma and Kesari , my goodness , the resultant was outstanding. Tk u for sharing such wonderful method of cooking.

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 29, 2016 at 6:57 pm

      Thank you Kalyani!

      Reply
  53. Rajji says

    October 10, 2016 at 2:58 pm

    Suguna…
    Trust me I ‘ve tried the same as u said….the taste was yummy with the combination of ghee rice….ore Prattu mazhali…..
    Thanks my dear…

    ★★★★

    Reply
    • Suguna Vinodh says

      October 10, 2016 at 7:00 pm

      Thanks Rajji!

      Reply
  54. Shalini says

    October 9, 2016 at 11:28 pm

    Hi Suguna,
    I tried this kurma, in a 2 litre cooker. It came out well, but vegetables were a little uncooked. Only one whistle and the induction showed an error message. The base was a little burnt. Don’t know what went wrong. Kindly advice. Thanx so much

    Reply
    • Suguna Vinodh says

      October 10, 2016 at 12:54 pm

      Oh. Sorry the recipe did not work for you. Try adding 2 tablespoon of water to the base next time. This recipe has worked really well for a lot of readers.

      Reply
  55. Rajji says

    October 4, 2016 at 2:47 pm

    Dear hii…
    I’m one of ur fan for ur delicious recepies…enaku parotta salna Epudi pannanum nu Solli thanga dear

    Reply
    • Suguna Vinodh says

      October 4, 2016 at 3:29 pm

      Thanks Rajji! Will post parotta recipe soon!

      Reply
  56. Sukanya says

    September 24, 2016 at 12:00 am

    I’m a die hard fan of parotta kurma! Unfortunately there aren’t any Indian restaurants that serve it on their menu where I live. I came across this recipe recently on facebook where someone had tried making it in an Instant Pot. The words Saravana Bhavan totally caught my eye and I couldn’t wait to try it out. This recipe is pure genius!!! The kurma came out so tasty, people at home couldn’t believe it 🙂 I cannot wait to try out some of your other recipes, this is a food blog I’m going to hang on to for a very long time!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 24, 2016 at 2:22 am

      Thank you so much. Really glad that you liked the recipe.

      Reply
  57. Uma Sekkar says

    September 3, 2016 at 11:01 pm

    Preparing veg kurma has always been a herculean task for me. Thanks to your recipe now it has become a child’s play for me.

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 4, 2016 at 3:58 pm

      Thank you so much Uma!

      Reply
  58. Sree says

    August 6, 2016 at 10:08 pm

    Hi Kannama,

    Thanks for sharing this wonderful recipe. I tried this today and came out very well. Everyone in my home liked this korma very much. Thank you once again.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 10:00 am

      Thank you so much.

      Reply
  59. Sumithra says

    July 31, 2016 at 2:12 am

    Thank you so so much for this recipe. It was really awesome. I didn’t have tomatoes at home and was browsing for recipes. Got attracted by this 10 minutes kuruma. And I did tried it without tomatoes still tastes wonderful.

    ★★★★★

    Reply
  60. Sevvanthi says

    July 21, 2016 at 4:57 pm

    Thanks for the recipe.. should say you are a genius 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 22, 2016 at 9:09 am

      Thank you!

      Reply
  61. Sevvanthi says

    July 21, 2016 at 1:19 pm

    You are genius.. addicted to your Ratna cafe sambar.. gonna try this..

    Reply
  62. Ambikai says

    July 17, 2016 at 8:08 pm

    *were

    Reply
  63. Ambikai says

    July 17, 2016 at 8:07 pm

    V yummy.. Thanks for this recipe.. Results where amazing.. Every one appreciated my cooking..

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 17, 2016 at 9:47 pm

      Thank you Ambikai!

      Reply
  64. Shshd says

    July 15, 2016 at 7:11 am

    hi Suguna,
    I buy full cream organic yoghurt here in the US. Whenever I add yogurt to a recipe like this kurma or biryani, it breaks; could u please give some tips to avoid this?

    Reply
    • Suguna Vinodh says

      July 15, 2016 at 4:39 pm

      You need to add yogurt at the last and never bring it to a boil.

      Reply
  65. Priyanka says

    June 30, 2016 at 5:51 am

    Hi Suguna,
    Love your quick videos, I got the link from your blog on the United by Food group. I did try the recipe my husband loved it. I liked it too but it did have a little raw smell from the onions. Is there a way I can avoid it ! Thanks much

    Reply
  66. Deep says

    June 26, 2016 at 2:55 pm

    This came out yummy… my husband’s friends appreciated my ‘hard work’ when he shared it at his workplace… n I didn’t bother to correct him when he told me this ?

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 26, 2016 at 5:50 pm

      haha. Yeah. keep the secrets.

      Reply
  67. Yogeswari says

    June 24, 2016 at 1:01 am

    Can I add even cauliflower along with other veggies? Will it be cooked in the same time.frame?

    ★★★★

    Reply
    • Suguna Vinodh says

      June 24, 2016 at 9:04 am

      yes Yogeswari. You can add vegetables of your choice.

      Reply
  68. Gowthami says

    June 22, 2016 at 6:55 am

    Hi kannamma,

    You are my kitchen angel, I have tried this veg kurma and it came out very well. Loads of thanks!!

    Reply
    • Suguna Vinodh says

      June 22, 2016 at 10:05 am

      Thank You!

      Reply
  69. Rekha says

    June 20, 2016 at 4:07 pm

    What is chow chow?

    Reply
    • Suguna Vinodh says

      June 20, 2016 at 4:39 pm

      Chow Chow is also called as merakai in tamil. Chayote Squash.

      Reply
  70. Hanna says

    June 15, 2016 at 12:20 am

    Can I substitute the 6 cashews with almond butter by any chance? Thanks!
    I’m from coimbatore too. Came here via the annapoorna sambar recipe! 🙂

    Great site!

    Reply
    • Suguna Vinodh says

      June 15, 2016 at 10:21 am

      Hi Hanna. Nice to know about the Coimbatore connection.ofcourse you can substitute almonds.

      Reply
  71. Shilpa says

    June 9, 2016 at 10:53 pm

    Hi Suguna,

    I tried out this recipe and it was a hit in my home. The only thing I changed was adding coconut milk at the end instead of regular milk. It was really good! I was one of those non- believers because I was afraid that the vegetables would get burnt but nothing happened. The vegetables had the perfect texture – soft and crunchy!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 9, 2016 at 11:04 pm

      Thank you Shilpa.

      Reply
  72. Sukhi Anuraj says

    May 28, 2016 at 10:23 pm

    Coconut milk or cows milk?

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 28, 2016 at 10:34 pm

      cows milk.

      Reply
  73. Subhashini Natarajan says

    May 25, 2016 at 10:12 am

    I tried this and it came out very good. Very quick and easy way for Kuruma. Loved it

    Reply
    • Suguna Vinodh says

      May 25, 2016 at 1:33 pm

      Thank You!

      Reply
  74. Monisha says

    May 22, 2016 at 10:39 am

    Hi Kanamma,

    I am tamilian raised primarily in the North and moved to States about 12 yrs back.
    I missed my mom and her cooking which I never really cared to learn back home. My husband loves idlis and for 10-11 years we either ate idlis at restaurants or managed with my my inconsistent lousy idlys and have tried many recipes from various Browsing the net one lucky day in the hunt for a idly recipe , I stumbled upon your blog and decided to try the fluffy idly and tried it and lo behold … All I can say as they would in Tamil -” Patti yen idly tale le vichenda” answer- ” pu bola ireundade”… Your recipe has worked to provide soft fluffy idly every single time and our weekend breakfasts have become a trip down memory lane … Thank you!

    Reply
    • Suguna Vinodh says

      May 22, 2016 at 11:49 am

      Oh! wow! what a story Monisha! I am really thrilled to know about your idli success. super maamu! And thank you so much for writing in.

      Reply
  75. Pal says

    May 19, 2016 at 8:23 pm

    Tried this for dinner & it turned out awesome! I’m amazed that I could make something so tasty so quickly. Thanks a ton Kannamma. Great way to get veggies into the meal!

    ★★★★★

    Reply
  76. Aishwarya says

    May 10, 2016 at 8:15 am

    Hi Suguna,
    Tried this last night – turned out pretty good!! I have a question for you – have you ever used the InstaPot pressure cooker? I’ve been using it extensively primarily for noiseless pressure cooking (my toddler daughter refuses to come out of her room when I cook if I use the traditional cooker) in addition to other features. If you have, how much time would you recommend on the pressure cooker setting (manual) without making the vegetables to become a mashed up masiyal?
    Thanks,
    Aishwarya

    Reply
    • Suguna Vinodh says

      May 10, 2016 at 9:42 am

      Thanks for writing in Aishwarya. I have never used the instapot. But you can standardise recipes by noting down the time it takes to cook and adjusting your timing accordingly to how your cooker behaves. Its a little trial and error, but once you have done that, then you can gauge the timing every single time without having to let the veggies turn into mash.

      Reply
    • Aishwarya says

      May 10, 2016 at 2:08 pm

      Thanks Suguna! That is something I am yet to master 🙂

      On another note, have you ever considered publishing a book with your recipes? I thoroughly enjoy exploring your blog and surprising my family during dinner. It’s always a pleasure to find another version of what I know/have made and have it turn out much better than I’ve known it to be 🙂

      Reply
      • Suguna Vinodh says

        May 10, 2016 at 2:28 pm

        haha. Yeah someday! Thank you so much dear!

        Reply
  77. Meena says

    May 8, 2016 at 2:18 am

    Hello kannama i want to try this recipe with opos method but i want to know if the result / the taste is same that the traditional one ?

    Reply
    • Meena says

      May 10, 2016 at 5:59 pm

      No reply ?

      Reply
      • Suguna Vinodh says

        May 10, 2016 at 6:08 pm

        Hi Meena, Yes. The recipe tastes very close to kurma made using conventional method. I have already mentioned it in the post.

        “This is the recipe for Saravana Bhavan style vegetable kurma. The original recipe takes about one hour to do. When I came to know that this recipe was made using OPOS – one pot one shot in a food forum to great results, I wanted to try. I was a little apprehensive at the beginning as the original recipe takes a long time and OPOS promises to deliver the goods in less than 10 minutes. I put the recipe to test using OPOS and I am glad that I did. The results were amazing. I am really surprised that OPOS can pack in so much flavour.

        The thing with OPOS is that we use very little water in cooking, So the flavor gets concentrated with the liquids found in vegetables. You just need to trust me and try this recipe to believe it.”

        Reply
  78. navreen taj says

    May 7, 2016 at 11:31 pm

    Really awsum recipes…m tryng it evrydy..luv to xprimnt…grt work…lotz of luv ….??

    Reply
    • Suguna Vinodh says

      May 8, 2016 at 2:04 am

      Thank You!

      Reply
  79. Raji says

    May 6, 2016 at 11:57 pm

    This one rocks.I made it just now with keeerai and dal fry.Everyday u make me to look for new recipes in your blog.Nothing can go wrong with your recipes.I recommend this to all my friends.

    Reply
    • Suguna Vinodh says

      May 7, 2016 at 2:05 pm

      Thank you so much!

      Reply
  80. Lucky says

    May 6, 2016 at 2:04 pm

    This is just so good , I have tried a lot of opos recipies but never thought you could do hsb kurma using it ????. You should try the opos paneer butter masala and soya kurma . It’s simple yet so good . Please please pretty please post more opos recipes for moms with demanding toddlers like me .

    P.S- Don’t opos usually use whole tomatoes which are mashed in the end ?

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 6, 2016 at 3:12 pm

      Thanks lucky. you are right. This is strictly, technically not OPOS but pretty close. Lets say bongu OPOS 🙂 Just getting people to try this.

      Reply
  81. santanam says

    May 6, 2016 at 4:22 am

    I tried it fabulous.Simple and quite significant. Saravana bhavan Annatchi may not like it sharing !

    Reply
    • Suguna Vinodh says

      May 6, 2016 at 11:03 am

      haha….namakku kurma mukkiyam annachi!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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