Hotel Saravana Bhavan Vegetable Kurma Recipe

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Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe

Recipe for Hotel Saravana Bhavan style Parotta Kurma. How to make South Indian Chennai Vegetable kuruma / Chapati guruma.

Dinner is something my husband looks forward to happily after the usually long and stressful days at work. Chapathi Kurma makes him a happy man at the table. His favorite is his moms Vellai Kurma. After that I would say he will strongly fall for this one. This recipe was shared by Miss.Banumathi Balasubramanian long time back in a food forum. She told that she got this Hotel Saravana Bhavan Vegetable Kurma Recipe from a very popular Tamil magazine called Mangayar Malar. It was a Deepavali issue about 2 decades ago. This is one fine recipe. Here is the recipe.

Here is the video of how to do Hotel Saravana Bhavan Vegetable Kurma Recipe

Click the link below to find the recipes on the site that uses the main ingredient as mixed veggies
Recipes using Mixed Vegetables
Kurma Recipes
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Triply Stainless Steel Fry pan
Mixer Grinder
Whisk Hand Beater
Glass Measuring Cup
Mixing Bowl Set
Stainless Steel Vegetable Peeler
Paring Knife
Prep Cutting Board
Santoku Knife

Here is the step by step pictures of how to make Hotel Saravana Bhavan Vegetable Kurma Recipe at home.
There is some prep work involved. There are a zillion ingredients in this recipe. But each one is very worth it. I would strongly advise you to assemble all the ingredients ready on your kitchen counter before starting the stove. So get your Mise en place – your setup ready.

We will need to make a paste. We will call this the white paste. Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.

Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-White-Masala-Paste

You will need the following Vegetables.

Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-veggies

Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy.  If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.

Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-veggies-steam

Get these spices ready.

Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-spices

Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds. Add in the onions and fry till the onions are soft.

Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-onions

Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.

Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-tomato

Get the following Spice powders and the sea salt ready.

Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-Spice-powders

Add in the cooked vegetable mixture. Add in the spice powders and the salt. Cook for a minute.
Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.

Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-masala

Add in the hot milk and leave it to come to a boil.

Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-kurma

Switch off the flame and garnish with coriander leaves.

Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-1-21

Tamilnadu Chennai Hotel Saravana Bhavan Vegetable Kurma is ready. Serve it with Chapati or Parotta.

Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-1-2

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Hotel-Saravana-Bhavan-Chapati-Parotta-Vegetable-Kurma-Recipe-1-4

Hotel Saravana Bhavan Vegetable Kurma Recipe

4.9 from 80 reviews

Recipe for Hotel Saravana Bhavan style Parotta Kurma. How to make South Indian Chennai Vegetable kuruma / Chapati guruma.

  • Total Time: 1 hour 5 mins
  • Yield: 5 1x

Ingredients

Scale

For the white paste

  • 6 Whole Cashewnuts
  • 1/4 cup Water
  • 1 teaspoon khuskhus – White Poppy Seeds
  • 4 tablespoon fresh grated Coconut

For Cooking Veggies

  • 1/2 cup chopped Potato
  • 1/2 cup chopped Beans
  • 1/2 cup Carrots
  • 1/2 cup Green Peas
  • 1/2 cup Chow Chow
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Turmeric powder
  • 1 cup water

Spices

  • 1 Bay leaf
  • 2 Cardamom
  • 3 Cloves
  • 1 small piece Cinnamon
  • 2 green chillies, slit into half

Spice Powders and salt

  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 teaspoon coriander powder

Other Ingredients

  • 2 tablespoon Vegetable Oil
  • 1 teaspoon Ghee
  • 2 medium sized Onion, finely chopped
  • 2 teaspoon ginger garlic paste (made with 6 cloves garlic and 1 inch piece ginger)
  • 3 medium sized tomatoes, finely chopped
  • 1/4 cup Curd
  • 1/2 Cup Milk
  • 1 teaspoon Garam Masala Powder
  • 4 sprigs Coriander leaves, chopped

Instructions

  1. Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.
  2. Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.
  3. Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds.
  4. Add in the Onions and fry till the onions are soft.
  5. Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.
  6. Add in the cooked vegetable mixture.
  7. Add in the spice powders and the salt. Cook for a minute.
  8. Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.
  9. Add in the hot milk and leave it to come to a boil. Switch off the flame and garnish with coriander leaves.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Kurma, Side dish
  • Cuisine: South Indian, Tamilnadu

sara-veg-kurma-calories

217 thoughts on “Hotel Saravana Bhavan Vegetable Kurma Recipe”

  1. iv

    Suguna, first time trying out one of your recipes and what a wonderful success it was! I have made a few types of kurumas over the years and each has a unique taste. This one reminded the guests of “restaurants in south India”. Exactly what it was supposed to be LOL. Thank you!!!!



    Reply
  2. Mohammed

    Amazing recipe and turned out really well. Just what I was looking for the authentic restaurant quality taste.



    Reply
  3. Leela Rao

    I am big fan of your blog and love the recipes you post. They always turn out great. Thanks for taking the time to post the recipes.

    Made this Kurma yesterday and it was a big hit.



    Reply
  4. Raghu

    I have been trying a lot your recipes in the recent past and they come out amazingly well. Thank you so much for sharing these wonderful recipes!!

    Reply
  5. PadmaRam

    Hi Suguna.. thank you so much.. I followed your recipe for hsb style veg kurma and paneer mutter masala for kids birthday party. Friends and family loved it very much. 😊😊 Thanks again 🙏

    Reply
  6. Rad

    Tried this so many times., and a big hit in our potlucks. Came out well!! Loved this kurma. Thanks for sharing👌👌👌👍

    Reply
  7. Kurma Kumar

    The lockdown is making me experiment. I tried making kurma for the first time just because I had bought readymade Kerala parotta of ID brand.

    Instead of cashew nuts, I used peanuts. Instead of chow chow I used yellow pumpkin. And I added some frozen corn I had in the freezer along with peas. Other than that, I followed this excellent recipe. It came out very well.

    I can’t think of another Indian veggie recipe that does not require mustard or jeera or heeng. This kurma has a unique flavor profile and I loved it. Thank you so much for posting it.

    Reply
  8. Louise

    Excellent recipe. Was longing for a good vegetarian kurma recipe. This was the best. Thank you so much for sharing.



    Reply
  9. Santhi Devi

    Awesome recipe mam .My family liked it very much.It tastes exactly like HSB kurma . Thanks a lot for sharing mam



    Reply
  10. Aria

    This is an excellent recipe. I omitted curd due to personal preference and added amchoor powder instead. It came out great. Thanks for sharing this recipe.

    Reply
  12. Satya

    Hi,

    Thank you for the recipe; tried a couple of times and loved it. I am big fan of Saravana Bhavan and their kurma is one of my favourites.

    Noticed that the restaurant adds Cauliflower as well. Will try it next time. Your thoughts?

    Reply
  13. Roopa

    Hi Suguna,

    Can we skip cashews and replace with something else? My son is allergic to cashews and pistachios.

    Thanks,
    Roopa

    Reply
  14. Krishh

    I skipped the poppy seeds and milk, yet got a delicious kurma. Loved it. Now this is my second favourite recipe from your collection. And the first place goes to Arisi Paruppu Saadham. Great work.

    Reply
  16. Kaka Ravi

    Hi Suguna, thank you for this yummy recipe. Your instructions are perfect, It tastes great every time I make it. Thank you

    Reply
  17. shubi

    Best kurma I have ever prepared. Thank you for the wonderful recipe. This is definitely my goto kurma recipe 🙂

    Reply
  18. Sonal K

    Made this recipe today for lunch. Came out so well… That my non-veg loving kids just loved this recipe. What more, my hubby loved it!!.. This is ultimate heat test for me. Veg korma recipe welcome to the familys list of yummy foods.



    Reply
  19. Sonal K

    Made this recipe today for lunch. Csmr oit so well… That my non-veg loving kids just loved this recipe. What more, my hubby loved it!!.. This is ultimate heat test for me. Veg korma recipe welcome to the familys list of yummy foods.

    Reply
    2. Shanthi Diwakar

      The best kurma ever tasted and tried. This is the nth time I’m trying this with many variations in vegetables. My daughter and husband became a huge fan of it.



      Reply
  21. Kalpalli

    Made this for lunch.whole family loved it. Sure to include in my family favourite recipes. Thank you

    Reply
    2. Sheena

      I’ve tried this recipe. Came out wonderful every time. I am just wondering now …could I substitute coconut milk from a can for the coconut cashew paste? How would it work?

      Reply
  23. Anshu

    My children are very fond of Sravana Bhavan.Tried this recipe for the second time and tasted excellent. Thanks for the recipe.



    Reply
  25. Sangeetha Meenakshi Iyer

    Made this today. Thanks for the recipe. Tasted excellent. Liked by all in the family!!!

    Reply
  29. Ash

    Though it didn’t taste ‘exactly’ like HSB kurma, it came pretty close and was also a winner in its own right! The family (and me!) devoured it! Delicious!

    Reply
  31. Carter.Eleanor

    The smile that has been soaked in tears is the most brilliant, and the soul that comes out of the confusion is the most sober.

    Reply
  36. Dorothy Umanath

    I tried your saravana bhavan kurma and it was ossum… Everyone liked it at home and it got over immediately ☺



    Reply
  39. R.dhanush

    Kuruma is very taste and super. Pls recipe for saravana bavan hotel style puri potato masala



    Reply
  40. Deepak

    Good one.it’s simple and The recipe came out perfect.
    Whipped curd, Milk, kas kas gave the rich flavor.



    Reply
  41. Rajalakshmi N R

    Awesome recipe. It is liked by everybody in our house. Superb taste. Finally even we got to taste veg Kurma of Saravana bhavan at home. Thank you Sugna for sharing.



    Reply
  42. Sneha Sreenivas

    I need to make this recipe for 20ppl. Can i increase the measurements by 5? Would i still get the same result?
    Btw i hv tried in smaller quantities… family n frens hv enjoyed it always 😊

    Reply
  45. sonia

    I am a hardcore southindian lover..be it food or culture. Your recipes are awesome and so authentic.Miss being in Coimbatore where i have grown up.With ur recipes I bring back a lot of my childhood memories and aroma into my home.Thank you for sharing ur skills.They all are foolproof 100%



    Reply
  46. Bella

    Hello Suguna,

    Thank you for this wonderful recipe. I have tried this in a pressure cooker OPOS style and it was very good. I am going to be making it soon exactly as posted here but I wanted to add some ingredients to the initial spices. In our cooking (Andhra), we use cumin, mustard seeds, curry leaves a lot in the beginning after adding oil. Do you think adding these would alter the flavor too much or enhance it?



    Reply
  47. Kalpana

    Finally I’ve cracked the saravana-bhavan-kurma…. Thank u so so much 🙂 v all enjoyed n loved it…I’ve been in search of this recipe for a long time… Thanks again 🙂



    Reply
  48. Radhika

    Hi Suguna, thanks for posting this amazing recipe. I did not have chow chow and khas khas. In addition, I wanted a vegan version.. I cooked it in coconut oil, frying the onions, tomatoes, veggies directly in the pressure cooker, and pressure cooked for two whistles (I have borrowed your two whistle magic formula for other recipes also.. Foolproof!!), once the pressure came down, I added the white paste and coriander leaves and simmered it for some time, adding some lime juice at the end. Finger licking good. I do not cook chow chow, this is a wonderful way to use it of course. In addition will check out your other chow chow recipes. Love your site Suguna. So far, my success rate with your recipes is 100%. You are gifted.. Thanks for sharing it with the whole world.



    Reply
  49. Shilpi

    Thanks a lot for this authentic recipe….d curd definitely does d magic, I added a bit of sugar to balance d sourness and it came out exactly like d Sarvana Bhawan kurma.



    Reply
  50. Chandrakant Pathare

    The best Korma, better than you get in restaurants! Easy to make and perfect result. Whatta flavour…
    Thanks Suguna.



    Reply
  52. Sandheya

    Hi thank you so much for the recipe.i doubled the recipe for a get together.There we’re 60+ ppl.korma came out well.



    Reply
  54. Prerna

    Thank you so much for this wonderful recipe…have been searching for the perfect kurma recipe for a long time! I made this with chicken and with veggies too…it’s just awesome, the exact taste i was looking for since ever!

    Thank you so very much for sharing!



    Reply
  55. Shylleja Subramanian

    Awesome Recipe. We are vegan so no yogurt but it still turned out super yummy. Next time I plan to add a bit of coconut milk to substitute the yogurt. Will try out your other recipes.



    Reply
  57. Talia

    Hi Sugna Aunty,

    This was the first time I’ve cooked anything completely by myself, and your recipe made my first cooking experience fun and stress-free. I am only 13 years old and I made this kurma with ease, thanks to your step-by-step instructions.

    P.S. It came out really well. I’m going to have a blast trying out a lot more of your recipes!

    Thank you!
    Talia



    Reply
  60. Niranjana

    Hi
    I am a Good friend of your cousin Shruti. She suggested me to try recipes from your blog and all have turned out well and this kurma too.Thanks Suguna and Shru.



    Reply
  61. Revathi

    Hi….

    I want to make this kurma for 10 members…..whether have to double the quantity of tomatoes..

    Reply
    1. <