Vegetable Kurma



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.

Ingredients :

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 :

Grind these,

Coconut – 1/2 cup (100 ml cup)

Roasted chana / Pottukadalai – 2 tbsp

Cashew – 4 nos.

Saunf / sombhu – 1 tbsp

Method :

  • 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.
  • Oil.
  • 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).

Note :

  • 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.

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