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Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

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.

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

4.8 from 50 reviews
Hotel Saravana Bhavan Vegetable Kurma Recipe
 
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Recipe for Hotel Saravana Bhavan style Parotta Kurma. How to make South Indian Chennai Vegetable kuruma / Chapati guruma.
Author:
Recipe type: Kurma, Side dish
Cuisine: South Indian, Tamilnadu
Serves: 5
Ingredients
For the white paste
  • 6 Whole Cashewnuts
  • ¼ cup Water
  • 1 teaspoon khuskhus - White Poppy Seeds
  • 4 tablespoon fresh grated Coconut
For Cooking Veggies
  • ½ cup chopped Potato
  • ½ cup chopped Beans
  • ½ cup Carrots
  • ½ cup Green Peas
  • ½ cup Chow Chow
  • ½ teaspoon Salt
  • ½ 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
  • ½ 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 2 inch piece ginger)
  • 3 medium sized tomatoes, finely chopped
  • ¼ cup Curd
  • ½ 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.

sara-veg-kurma-calories

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

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

    Reply

  8. 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

  9. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

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

    Reply

  19. 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

  21. 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

  22. 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

  24. 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

  27. 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

    • Did you give this recipe only two stars because you didn’t understand an ingredient?? Chow chow is a vegetable, also can be found as Chayote in Indian and other ethnic grocery stores. Next time, do not give a bad rating for such a reason….this recipe is delicious!

      Reply

  35. Awesome recipe. Just made it and everybody loved!!! Thank you so much for sharing the recipe Suguna. You rock!!

    Reply

  39. Madam tommrow try this kurma. Is very taste.I like this. Madam I want Tamil nadu style onion samosa and pain poori(road side masala puri) aippadi sivathu pls soilluka.

    Reply

  40. I am a person who cooks once in awhile when i come across my favorite recipes online. My wife or servent do the cooking normally although i love to cook. I just tried this one and it turned out to be awesome. I made poori with this wonderful veg kuruma for my wife and our parents. Everyone loved it. Thanks a ton.

    Reply

  41. Hi Suguna, your blog has become my go-to place for recipe references. I love to cook, but sometimes, you need a validation to try out a new recipe, and your blog is it for me these days!

    I have a quick question, what brand of garam masala powder do you use? I make mine at home, which works for certain dishes of mine, but I rely on MDH for others, and buy the regular garam masala from MDH, not the Punjabi kind. Curious to know what you use…

    I am going to try the HSB kurma soon.

    Reply

  44. Thank you for the great recipe! Today was my turn to try this awesome Kurma. The other day we ordered lunch from Saravana Bhavan (US/ Fremont branch) everyone liked the kurma. I think my friend looked online for saravana bhavan veg kurma recipe and your post came up first and she tried and everyone in her house loved it. She asked me to try. I’m a picky eater. Rusi kanda naaku :p Love this kurma! Can’t wait to serve my husband with some soft rava idlis 🙂

    Thank you again for sharing!

    God Bless!

    Reply

  47. Your website is really inspiring.. I just saw this site by searching hotel sambar.. I saw urs anapoorna sambar page.. The way u displayed the ingredients methods.. Wow super it makes me to try.. Whether it will work or not.. But it works.. All happy in my family by saying it taste like hotel sambar…. Am flying nowadays because of ur dishes … Thank you sooooo much for ur valuable site…

    Reply

  48. Hi mam,
    This is my first try on Gravy/ any other dish so long. I followed each and every steps you conveyed , wanna say this its really awesome mam.Usually we won’t get exactly wat we look for finally but now I got exactly as shown in your image once done.My parents appreciated me lot 🙂 I felt the taste that I were in some restaurant…hahaha.Really thank you so much for such awesome receip. U did a great work , really glad finally I found you.

    Wish you all the best !! God bless you mam 🙂

    Warm Regards,
    Sindu Udhaya

    Reply

  49. I made this kurma last week.Excellent 5/5!!!Nowadays I don’t even like to eat outside.Your recipes are really easy and I look for new recipes everyday in your blog.A million thanks.

    Reply

  50. Just tried and came pretty awesome . Was in chennai for almost 5 years & had upteen number of visits to HSB. Been almost 15 years since I left chennai but this recipe landed my taste buds exactly at the same place . Paired it with a peas pulav & every one is super happy at home today. The only change I did was to add 1 tsp of badishop & 1 tsp of pepper coarsely grounded – did wonders to the recipe. I actually remembered the taste & was quite confident that there was a hint of badhishop ( sombu – if I am not wrong this is what they call it in tamil )

    Thank you again & have a great time ahead.

    Reply

  51. Hi kannamma,
    Tried this kurma and I am just head over heals in love with it ! The play of the fragrant spices in the creamy gravy OMG so very good !! Vellai kurma is next on my to do list ?
    You rock big time !!!!

    Reply

  52. I tried this kurma today and it turned out awesome..its just out of the world and the credit goes to u..whatever item i tried from this website is rocking!!we are staying outside india and craving for hotel items.I tried annapoorna sambar,arisi paruppu sadham,red chutney..all my tryouts was a huge hit..would certainly recommend this blog to my friends and i have already started doing it.

    Would love to have more vegetarian items and andhra based vegetarian style dishes like pappu,gongra pickle….also more on eggless pastry items.

    Thanks for the wonderful service Ms.Suguna.

    Reply

  53. I tried making this today ! It was awesome ! Thanks a ton for posting such wonderful recipes ! They really work !

    Reply

  54. Hi suguna

    I tried this recipe and everyone was impressed. 🙂 It was delicious. Perfect kurma for chappati and parotta. Thank u so much.

    Reply

  56. Dear Kannamma,

    First of all Thank you so much for sharing this wonderful receipe. i tried this for yesterday night dinner. Wow!
    i might admit it this is the best side dish receipe i have ever tried for chappathi. I loved it and my friends too. they fell in love with this kurma for this beautiful aroma. looking for more dishes from you.

    God bless you!

    Regards,
    Rani

    Reply

  57. Dear sugu sis.,
    Vanakkam. My husband made HSB veg kurma. Yes. …..usually I make dinner before 6pm as my son has some tuition and we come back home by 8. Today I planned ahead for this special dish.
    There s one line in your write up…ASSEMBLE ALL THE INGREDIENTS. That did the magic. The idea came like a flash of light.I kept everything ready near the stove except the ground masala.I called him up and asked if he could come home early and make kurma from KC…he said yes. He has the habit of going thru the recipe whenever I cook from KC. I have made umpteen dishes by now and so he has no trouble in following the steps for making this kurma.
    Its almost a decade since we are married but he had made only two dishes in all these years. Potato masal and tomato chutney. And of course omelette. And today he made this and it tasted real good. My joy knew no bounds….you made it possible. Thanks deary. Pl keep going.
    I can give only five stars as there s no provision for giving more……

    Reply

    • aw…so cute Andal. What a beautiful story dear. You have a great husband. my hi-5 to him for making kurma for his family. Real romance 🙂 Thank you soooo soooo much for writing in. Your message makes my day. You are so special for kannamma cooks! Thank you dear.

      Reply

  58. Hello Kannamma,
    Thanks for posting the recipe.
    I remember during my childhood days, I had eaten in restaurant both in Madras and Coimbatore, the kurma was dark in colour and I vaguely remember it had more of onions and tomotos… do you know of any such recipe? If you have can you please post it?
    Thank you.
    Wishing you and all the readers and all your loved ones a very delightful New Year.

    Regards
    Satish

    Reply

  59. Hi Kannamma,

    I’ve really enjoyed looking through your recipes! I made this kurma tonight and it is very good! Quick question: in the list of other ingredients, you specify half a cup of milk, but in the diections, you require a cup of milk. Which is the right amount please?

    Thanks,
    Meera

    Reply

  60. H Suguna,

    I am also from Coimbatore only. Myself and my wife are planning to cook this Kurma today.I liked the list of recipes you posted on the webpage.

    Thanks
    Vijay

    Reply

  61. Tastes great, I searched many sites and tired of dissatisfaction. But your kuruma is my favourite. Wow, parotta and kuruma yummy. Thanks a lot.

    Reply

  62. Hello mam,
    Thankyou so much for the recipe
    Turned out very well and everyone in my home really appreciated
    Will keep checking your blog for more recipes

    Reply

  63. Hello,
    Can you please tell me how much amount of Salt should I add for cooking vegetables
    And amount of Salt for the kurma??

    Reply

  64. Hi mam,
    I tried ur recepie today..I came out really really good..thank you so much for sharing..u knw the way u r posting really inspires me to try lots of recepie..thanq..:-)

    Reply

  67. Thank u sooo much for sharing this recipe….it tasted sooo good and my my husband wondered,its me who have done such nice kurma with ur recipe…..thank you sooo much…all the best

    Reply

  68. Hi….first of all thank u soooo much for sharing this recipe….to be honest whenever I search for some new dishes,I prefer to have a first look at ur site…whatever I tried out from ur recipes,it came out sooo well…..but seriously hatsoff for u for giving this kurma recipe….when I did this in my home,my husband was really surprised about my cuking talent to come out with such nice taste of ur recipe….thank u soooo much once agn….I would rate more than 5 stars for
    this wonderful recipe….

    Reply

  71. Hey Suguna,Thanks for this simple and wonderful recipe. I followed it exactly they way you told and it came out awesome. Thanks again !!!

    Reply

  72. Hi kannamma..am in dubai n v dont get khuskhus here… what is the substitute for tat..or is it neccessary to use khus khus?

    Reply

  73. Hi Kannamma
    I am Ahila I am from Coimbatore and live in Texas, I have already commented on ur pondu kulambu and became a fan of ur receipes, whenever ur posting new recipes , I will make a try and it turns good,today I made this vegetable kurma for appam,I love white vegetable kurma I thought of making that but I found this recipe. It was so good for appam, here in Texas we have saravanabhavan the taste was similar too.waiting for ur new receipes,ALL THE BEST.

    Reply

  74. Hi
    Thanks much for this awesome recipe! I was so craving to have HSB food and this came as such a boon. It became such a superhit in my family , in fact we used this kurma as a sidedish for plain toasted bread and dosai too and it’s pretty easy as well!

    Reply