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Hotel Saravana Bhavan Vegetable Kurma Recipe

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



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


  • 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


  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
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