Vegetable Kurma is a wealthy, mildly spiced South indian gravy made with a coconut-primarily based masala, served with chapati, parotta, or dosa. The hotel saravana Bhavan-style kurma is specifically popular for its creamy texture, fragrant spices, and perfectly cooked vegetables.
Elements:
For the masala paste:
Grated coconut – ½ cup
Roasted gram dal (pottukadalai) – 1 tbsp
Fennel seeds – 1 tsp
inexperienced chillies – 3
Ginger – 1 inch
Garlic – 4 cloves
Cashews – five (non-compulsory, for richness)
Water – as had to grind
For the kurma:
blended vegetables (carrot, beans, potato, peas) – 2 cups (chopped)
Onion – 1 massive (thinly sliced)
Tomato – 1 medium (chopped)
Bay leaf – 1
Cloves – 2
Cinnamon – 1 small stick
Cardamom – 1
Curry leaves – a sprig
Turmeric powder – ¼ tsp
Salt – to flavor
Water – 1 to at least one.five cups
Oil – 2 tbsp
Coriander leaves – for garnish
Approach:
1. Cook greens: Steam or boil the chopped greens till simply gentle. Set apart.
2. Grind Masala: blend all elements listed beneath "masala paste" to a easy, thick paste. Hold geared up.
3. Tempering: In a pan, warmness oil. Upload bay leaf, cinnamon, cloves, cardamom, and curry leaves. Sauté for a few seconds.
4. Add sliced onions and sauté till translucent. Then upload tomatoes and prepare dinner till gentle.
5. Add turmeric and salt. Mix in the ground masala paste and sauté for 2–three mins on low flame till raw odor disappears.
6. Add cooked veggies and water. Simmer for five–7 minutes, stirring sometimes.
7. Modify consistency and salt. Garnish with chopped coriander leaves.
Serve hot with chapati, parotta, or dosa. This saravana Bhavan-fashion kurma is fragrant, creamy, and certainly eating place-worthy!
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.
.jpg)
click and follow Indiaherald WhatsApp channel