Dinner is something my husband looks forward to happily after the usually long and stressful days at work. Chapathi Kurma makes him a happy man at the table. His favorite is his moms Vellai Kurma. After that I would say he will strongly fall for this one. This recipe was shared by Miss.Banumathi Balasubramanian long time back in a food forum. She told that she got this Hotel Saravana Bhavan Vegetable Kurma Recipe from a very popular Tamil magazine called Mangayar Malar. It was a Deepavali issue about 2 decades ago. This is one fine recipe. Here is the recipe.
There is some prep work involved. There are a zillion ingredients in this recipe. But each one is very worth it. I would strongly advise you to assemble all the ingredients ready on your kitchen counter before starting the stove. So get your Mise en place – your setup ready.
We will need to make a paste. We will call this the white paste. Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.
You will need the following Vegetables.
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.
Get these spices ready.
Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds. Add in the onions and fry till the onions are soft.
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.
Get the following Spice powders and the sea salt ready.
Add in the cooked vegetable mixture. Add in the spice powders and the salt. Cook for a minute.
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.
Add in one cup of hot milk and leave it to come to a boil.
Switch off the flame and garnish with coriander leaves.
Tamilnadu Chennai Hotel Saravana Bhavan Vegetable Kurma is ready. Serve it with Chapati or Parotta.
- 6 Whole Cashewnuts
- ¼ cup Water
- 1 teaspoon khuskhus - White Poppy Seeds
- 4 tablespoon fresh grated Coconut
- ½ cup chopped Potato
- ½ cup chopped Beans
- ½ cup Carrots
- ½ cup Green Peas
- ½ cup Chow Chow
- ½ teaspoon Salt
- ½ teaspoon Turmeric powder
- 1 cup water
- 1 Bay leaf
- 2 Cardamom
- 3 Cloves
- 1 small piece Cinnamon
- 2 green chillies, slit into half
- 1 teaspoon Red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoon coriander powder
- 2 tablespoon Vegetable Oil
- 1 teaspoon Ghee
- 2 medium sized Onion, finely chopped
- 2 teaspoon ginger garlic paste (made with 6 cloves garlic and 2 inch piece ginger)
- 3 medium sized tomatoes, finely chopped
- ¼ cup Curd
- ½ Cup Milk
- 1 teaspoon Garam Masala Powder
- 4 sprigs Coriander leaves, chopped
- Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.
- 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.
- Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds.
- Add in the Onions and fry till the onions are soft.
- 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.
- Add in the cooked vegetable mixture.
- Add in the spice powders and the salt. Cook for a minute.
- 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.
- Add in one cup of hot milk and leave it to come to a boil. Switch off the flame and garnish with coriander leaves.
The post Hotel Saravana Bhavan Vegetable Kurma Recipe appeared first on Kannamma Cooks.