Saravana Bhavan Kurma Recipe – Hotel Vegetable Kurma For Parotta, Roti With Video

Saravana bhavan hotel kurma

Any South Indian would love to try a recipe if its titled as β€œSaravana Bhavan Hotel Style”. I am no exception to this. I have tasted Saravana Bhavan hotel vegetable kurma for parotta in Chennai before marriage. I love try all the recipes of it that I come across in my fellow bloggers blog. 

Recently I saw this Saravana bhavan hotel style mixed vegetable kurma recipe for parotta and chapathi in Amudha’s blog. I tried it for Sendhil’s lunch box to pack with roti by following an easy one pot method. It smelt and tasted very similar to most of the hotel style vegetable kurma. I loved it very much. I packed this kurma and soft Chapathi for his lunch box & I had it with some store bought frozen parotta for my breakfast. It tasted great for both. So you can make this kuruma as a side dish for roti and parotta as well. If you don’t have all the vegetables in hand, just try adding potato, peas and make it as potato kurma. Kids would love this combo. 
Try this recipe and don’t forget to smell your hands after you finish eating this kurma. It would be awesome !! Ok, lets see how to make this most popular, super flavorful Saravana Bhavan Hotel Style mixed vegetable kurma with video and step by step photos and video.

Check out my Saravana bhavan hotel white kurma and  hotel style coconut chutney recipe too.

Also have a look at my collection of 20 kurma varieties for chapathi, poori, idli and dosa.

Hotel Saravana bhavan kurma

Saravana Bhavan Hotel Veg Kurma

Saravana Bhavan Hotel Veg Kurma Saravana bhavan hotel style vegetable kurma recipe for Chapathi/Roti and Parotta.

Cuisine: Indian
Category: Side dish for roti
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

INGREDIENTS

1 cup – 250ml

  • Mixed vegetables – 1 cup ( 1 carrot, 5 beans, a handful of peas, 1 potato)
  • Bayleaf – 1 no
  • Black stone flower/Kalpasi – 1 no
  • Cumin seed/Jeera – 1/2 tsp
  • Big onion – 1 no
  • Tomato – 1 no
  • Mint leaves – 1 tbsp (optional)
  • G&G paste – 1/2 tsp
  • Red chilli powder – 1/4 tsp ( Add more for spicy kurma)
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Curd or lemon juice – 1 tsp
  • Salt & water – as needed
  • Cooking oil + ghee – 3 tbsp

To grind

  • Grated coconut – 1/3 cup
  • Green chillies – 2 nos
  • Fennel seeds – 1/2 tsp
  • Cinnamon – 1 inch
  • Cloves – 2 nos
  • Cardamom – 1 no
  • Pottukadalai/Fried gram dal – 2 tsp
  • Cashewnuts – 4 nos
  • KhusKhus/Poppy seeds – 1/2 tsp (optional)
HOW TO MAKE HOTEL SARAVANA BHAVAN KURMA – METHOD


  • Wash and chop the vegetables finely. Chop the onion and tomato. Grind all the ingredients given under β€œTo grind” to a smooth paste adding enough water.
Saravana bhavan hotel kurma

  • Heat a pressure cooker base and add oil + ghee. Saute the bayleaf and black stone flower/Kalpasi. Add cumin seeds,onions , gg paste and saute till it turns transparent and raw smell goes off. Add mint leaves. Then add the tomato pieces and saute until mushy. Add the ground coconut paste, turmeric powder, red chilli powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala vanishes. Do in medium flame.
Saravana bhavan kurma for parotta

  • Lastly add the finely chopped vegetables and peas. Mix well and add a 1.5 cups of water.  Mix well and add curd. Mix well and pressure cook in low flame for just one whistle. Sarvana bhavan style mixed vegetable kurma is ready to serve !!
Saravana bhavan vegetable kurma

Enjoy with chapathi or parota. It tasted great with dosa too!

NB: As per the actual recipe, vegetables has to be cooked before adding the masala. But I made everything in one shot. Still the taste was great.

Note


  • Grinding part is the highlight of this kurma. So please don’t omit any ingredient from it. No worries if you don’t add khus khus. But the remaining are must.
  • I did not add mint leaves as I din’t have it. Don’t forget to add it if you have them. It adds a nice flavor to this kurma.
  • Adjust the quantity of chillies and red chilli powder based on your taste.
  • I used fresh green peas here. If you are using dried peas, soak it overnight in required water.
  • Some hotel kurma recipes called for using water + milk in equal ratio. But I never use milk as I don’t want to mix curd & milk together. So you can try this for variations if you like.  
Saravana bhavan vegetable kurma
Try this yummy Mixed vegetable kurma for roti/Parota. Take the credits from your family members and enjoy !!

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

86 thoughts on “Saravana Bhavan Kurma Recipe – Hotel Vegetable Kurma For Parotta, Roti With Video”

  5. Monica

    Hi Chitra.. I tried this recipe yesterday and it came out really good.. My family loved it.. Thank you πŸ™‚

    Reply
  7. Unknown

    Hi,
    I tried this recipe yesterday and it was so delicious. Thank you for sharing and keep up the good work.
    Cheers,
    Shuba

    Reply
  8. Unknown

    chitra,

    I tried this or chappathi last week ….it was delicious…forgot to click a pic..:(
    Thank you for the easy n yummy recipes ….

    Reply
  10. Unknown

    I tried this recipe yesterday and it came out so well!!This is a great recipe and thanks for sharing..i also tried french fries and it came out perfect..thanks for detailed notes which you write

    Reply
  13. Unknown

    Hiii Chitra… Today morning I have made this Kuruma… Came out really well.. My little girl usually doesn't like the Kuruma… But she finished her chapathi with the kuruma and ate one more… οΏ½οΏ½ οΏ½οΏ½. She told me that even it smells good…. Thanks for sharing the recipe.

    Reply
  14. Noodle

    I just tried this for lunch today. My vegetable hating daughter ate all of it and asked for a second helping! Thanks so much for sharing this recipe.

    Reply
  15. naren

    Hi chitra,

    I tried this receipe today, and it came very well. I was looking for this receipe for a very long time.. Thank you….

    Reply
  18. sruthi

    "Zero error recipe". Usually for new recipes I reduce the ingredients quantity by half and then prepare the dish. But I was sure when I saw this recipe and made with double quantity and the result is I am not wrong. Excellent recipe!

    Reply
  19. lakshmi

    Hi Chitra,
    Thank u so much for sharing the recipe.. My hubby was totally happy with my preparation for this kurma.. So I am very happy.. Thanks once again for uR posts.. I m trying one by one..

    Reply
  20. Unknown

    Hi Chitra

    Whenever i prepare this dish, everybody would love it so much and they would nevet forget to applaud me for this.
    Can i use blanched almonds instead of cashews ???? Will the flavour be the same ?

    Reply
    1. Chitra

      Thanks a lot for the feedback Archana.I am glad to know this.You can use blanched almonds as the quantity is negligible.It doesn't make any difference πŸ™‚ So go ahead.

      Reply
  24. Suvetha

    Yummy kuruma! It came out very well for the first time itself. First I thought ingredients r the same. What difference does it make? But…wow great.

    Reply
  26. Durga Shetty

    Thank you so much for the recipe.. Kurma turned out great.. I jus added a few drops of lemon juice befor serving.. Helped to bring in a lil tanginess.. Lovely recipe with correct proportions.. Durga.

    Reply
  28. Nithya

    Hi, tried this recipe today πŸ™‚ . It came out yummy. Bt I missed star anise ,mint n khus khus. Bt yet the look was superb. But still I feel home made differ frm hotel made kurma.. thanks a lot for the awesome recipe πŸ™‚

    Reply
    1. Chitra

      Thank you so much for th feedback. Try adding all these ingredients next time to get the exact hotel taste and flavor πŸ™‚

      Reply
  30. Rashmi Ganesh

    Hi Chitra,
    I have tried making Kurma,a number of times. But your recipe was spot on!! πŸ™‚ It came out exactly the way I wanted. Thanks a lot!

    Reply
  31. Unknown

    Hello
    Thanks for sharing the recipe it's perfect for ghee rice n rotis..in which stage you will add star anise? I dint add..

    Reply
  38. Unknown

    Hi Chitra,
    I have tried this three times in last two weeks..Today also..yummy delicious tasty recipe.cameout well.My family loved it.Thanks alot.

    Actually I have tried vegetable kurma referring other site.But it didn't come well..Your method is easy one and not a time consuming too..Now I am checking your other recipes too πŸ™‚

    Reply
    1. Chitra

      Thanks a lot for your feedback. I am very happy to know it πŸ™‚ Do try my other recipes too. Hope you will like them πŸ™‚

      Reply
  39. Aarthy Pratheep

    Just 1 hr back I saw the receipe,prepared it n ate tummy full. So yummy delicious. Thank u tons for ur detailed recepie

    Reply
    1. Chitra

      I too never use milk in this recipe. But I have mentioned it just for variation as some people prefer it. You can use only water & curd in this recipe. It will turn out well.

      Reply
  46. MANE ADIGE

    Hi, Do I need to use 4 times the ground masala if I need to cook with 4 cups of vegetables for almost 8 people? Thanks for your amazing recipes!

    Reply
    1. Chitra

      Hi, thank you. 4 times masala may not be needed. You can reduce the quantity of spices as per taste. You can try tripling the quantity. After adding masala to the cooker, mix well and check for taste. Add more spices if needed. Hopw this helps. Please update your feedback too

      Reply
  47. MANE ADIGE

    Sure will do! Thanks for your reply. What would be the best side for it to make a complete meal. Your spicy pulav which I am going to try too or poori?πŸ‘πŸ™

    Reply
    1. Chitra

      This kurma goes well for both. If you have plans to make any one, I would suggest poori as spicy pulao needs onion raitha only. Kurma would be an additional fitting 😊

      Reply
  50. Unknown

    Hi Chitra, I tried this kurma today, it came out very well , my family and my friend's family loved it a lot, thank you so much for sharing this recipe.

    Reply
Scroll to Top