Vegetable Kurma is the best side dish for Roti and Parotta. Who doesn’t like hotel style Kurma? So, here I am presenting Saravana Bhavan Style Mixed Vegetable Kurma. You can add any vegetables of your choice. But make sure you have at least the basic vegetables like carrot, potato, beans and peas. Apart from this, you can add cauliflower, some even add beetroot for its color.
Apart from normal spices, we make use of Mace/Javitri, Kal Pasi/black stone, Marathi mokku/kapok buds. When blended with coconut it gives a unique aroma and taste to the kurma. All these spices are easily available in all Indian stores. This Kurma not only pairs well with Roti and Parotta. But also if made little watery in consistency can be had with Idli, dosa, appam, idiyappam etc. If you have all the ingredients ready this can be prepared in no time in a pressure cooker. Just 2 whistles and the side dish is ready. Lets us now see how to prepare this hotel style Kurma.
- 1 cup Mixed Vegetable diced carrot, potato, beans & peas
- 1 Onion
- 1 Tomato
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric powder
- 1 tsp Chili powder
- 2 tsp Coriander powder
- 1 strand Curry leaves
- 6-7 Mint leaves
- 1 tbsp Coriander leaves finely chopped
- salt to taste
- 1/2 cup Coconut grated
- 1 Green chili
- 1 Clove/Lavangam
- 1/2 inch Cinnamon stick/Pattai
- 1 pinch Kal Pasi/Black stone
- 1 pinch Javithri/Maze
- 1 Bay Leaf
- 1 Star anise
- 1 Marathi mokku/Kapok buds
- 2 tbsp oil
- Finely chop onion and tomato. Dice potato, beans, carrot, peas and set aside. Using a mixer, grind the ingredients to a smooth paste using water, listed under "To Grind" and set aside.
- Heat a pressure cooker, add oil. Once oil gets heated temper with the ingredients listed under "To Temper". Then add onion, curry leaves, mint leaves and saute till onion turns translucent. Then add ginger garlic paste and saute till raw smell goes.
- Now add tomato and saute till it turns mushy. Then add turmeric powder, chili powder, coriander powder and saute for a minute. Then add Vegetables and mix thoroughly.
- Add ground coconut paste, required amount of salt, give a stir, if needed add some water and pressure cook for 2 whistles only. Once pressure releases open the lid, give a quick mix and garnish with coriander leaves. Vegetable kurma is ready.
- Use an equal amount of ginger and garlic to make the paste.
- Make sure you grind the coconut to smooth paste.
- If you make thick kurma, you can have it with roti and parotta. Or else if you make it little watery in consistency you can have it with Idli and dosa too.
- For Non-vegetarians - Using the same method you can prepare chicken kurma and mutton kurma.
Non-Vegetarians can view this Chicken Kurma, Chicken Gravy, and Mutton Kurma for roti, parotta, idli, dosa.
Delicious Vegetable Kurma Saravana Bhavan Style is ready to relish.
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