The most popular South Indian restaurant all over the world is Saravana Bhavan. This recipe is a replica of Saravana Bhavan Vegetable Kurma.
This recipe was given by my childhood friend Ramya L.B. Thank you so much for this wonderful recipe.
Vegetables of your choice – I have used cabbage, carrot and beans. Can use peas. I don’t like potato in vegetable kurma as it takes all the flavour.
Onion – 2 nos.
Tomato – 1 no
Garlic – 2 pods.
Ginger small piece.
Green chilli – 2 nos.
Lemon – 1 no
Oil – 4 to 5 tbsp
Bay leaf – 1 no for seasoning.
Dry masalas :
Turmeric – 1/2 tsp
Red chilli Powder – 1 to 1 1/2 tsp.
Coriander powder – 3 tbsp
Salt – 2 tsp.
For gravy :
Coconut – 1/2 cup (100 ml cup)
Roasted chana / Pottukadalai – 2 tbsp
Cashew – 4 nos.
Saunf / sombhu – 1 tbsp
- Soak the cashew and cook it with some water. Always use cashew in subzi’s after soaking and cooking. This will remove the bitterness and will be very sweet.
- Add bayleaf and green chilli.
- Roast the green chilli well.
- Add garlic and ginger.
- Roast garlic till just about to brown and not brown.
- Add onions – fry well with little salt.
- Add chopped tomatoes.
- Cook well.
- Add the vegetables – fry well and add water (1/4 cup). cover it and cook it.
- At this stage can cook in pressure cooker. This recipe comes well only if we use good amount of oil. Even if you are using a cooker – please use good amount of oil. Otherwise, it will be like boiled vegetables. We need roasted and cooked vegetables for this recipe.
- If you cover and cook without cooker – it will take about 1/2 and hour for the amount of vegetables I have used. It will have better flavour. No need to attend it. Because of oil and water – it will not stick to the bottom. Use a kadai with heavy bottom and be careless.
- Once, 80 % cooked add the dry masalas (turmeric, dhaniya powder, red chilli powder and salt).
- Mix and cover and cook till the vegetables are completely cooked.
- If you observe, till now it is like any North Indian subzi, say, oil. instead of jeera – it is bayleaf, green chilli, onion, ginger garlic, tomato, vegetables and dry masala.
- If you want this to become a North Indian gravy subzi what will you do? Add milk cream, garam masala powder and coriander leaves.
- But, now it is a south Indian gravy subzi so the milk cream is replaced with coconut, roasted chana and cashew paste. Instead of garam masala powder we have used whole garam masala with saunf ( this is very important – please don’t omit it). Instead of coriander leaves use curry leaves.
- That’s all.
- Add the grounded coconut paste and curry leaves.
- Adjust the gravy by adding some water.
- Allow it to cook till a nice boil.
- Add lemon juice ( important).
- There are many people who use curd instead of lemon. I recommend lemon.
- Grind saunf along with coconut. I forgot to add it while grinding – so I have added it separately in the pictures.
- Use generous oil in this recipe.
- You can make this recipe without onion and garlic. But, I felt it is perfect only with onion and garlic.
- If you want this kurma really white omit tomatoes and turmeric. Even that tastes very good.