Vegetable Kurma Saravana Bhavan Style Easy Cooking Process

Vegetable Kurma Saravana Bhavan is an iconic South Indian gravy that pairs beautifully with chapati, dosa, idli, poori, and parotta. Inspired by the popular recipe from Saravana Bhavan Vegetable Kurma, this version captures the rich coconut-spice flavour in a home-friendly style. As someone who has tasted Vegetable Kurma at Saravana Bhavan in Chennai and tried many iterations at home, I can tell you the key is in the coconut cashew paste and perfectly cooked veggies. This recipe breaks down exactly how to make it step by step with timings and tips.

Recipe Card

Ingredients

Main Vegetable Kurma

• 1/2 cup carrot, diced
• 1/2 cup beans, chopped
• 1/2 cup cauliflower florets
• 1/2 cup green peas
• 1 medium potato, cubed
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 2 green chillies, slit
• 2 tbsp vegetable oil
• 1 tsp ghee
• 1 bay leaf
• 2 cardamom pods
• 3 cloves
• 1-inch cinnamon stick
• Salt to taste
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/4 cup curd (optional, for slight tang)
• 1/2 cup hot milk
• Fresh coriander leaves for garnish

Coconut-Cashew Paste

• 4 tbsp fresh grated coconut
• 6 cashew nuts
• 1 tsp white poppy seeds (khuskhus)
• 1/2 tsp fennel seeds (optional)
• About 1/4 cup water to grind

Step-By-Step Instructions

Preparation (0–10 mins)

Wash and chop all vegetables and keep them ready. Grind the coconut, cashews, poppy seeds and fennel seeds into a smooth paste with about 1/4 cup water. Set aside.

Cooking Vegetables (10–20 mins)

In a deep pan, add 1 cup water, a pinch of salt, turmeric powder and all chopped vegetables. Bring to a boil, then simmer for about 8–10 minutes until the vegetables are firm but cooked. Do not overcook; they should hold shape. Understanding Vegetable Kurma Saravana Bhavan is essential.

Tempering & Saute (20–25 mins)

Heat oil and ghee in a heavy bottom pan. Add bay leaf, cardamom, cloves, cinnamon and green chillies. Sauté for about 10 seconds until fragrant. Add onions and cook on medium flame until they turn soft and translucent (about 5 minutes).

Add Tomatoes & Spices (25–30 mins)

Add chopped tomatoes and ginger-garlic paste (if using). Cook for 4–5 minutes until the raw smell disappears and the oil begins separating. Add red chilli powder, coriander powder and salt; stir well for about a minute.

Combine Vegetables & Coconut Paste (30–35 mins)

Add the cooked vegetable mix to the pan. Stir in the prepared coconut-cashew paste and garam masala. Cook for another 2–3 minutes so the spices and paste meld. This relates to Vegetable Kurma Saravana Bhavan.

Finish the Gravy (35–40 mins)

Add the whipped curd and hot milk, mix gently and let it come to a boil. This makes the gravy rich and creamy. Turn off the heat and garnish with chopped coriander leaves.

Pro Tips From My Kitchen

• For authentic Saravana Bhavan flavour, don’t rush the sauté of onions and tomatoes—this builds depth.
• If curd isn’t available or you want a vegan version, simply skip it and add a little extra coconut paste.
• Use fresh coconut for the best taste; frozen coconut yields a milder flavour.
• I personally recommend using a mix of oil and ghee—the ghee adds a lovely aroma akin to restaurant-style kurma.
• Serve hot with fluffy chapatis or crisp yet soft poori for a classic combo.

Chef’s Notes: Substitutions & Storage

If you don’t have poppy seeds, omit them or replace with extra cashew nuts. For a nuttier punch, add a tablespoon of roasted gram dal to the coconut paste.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days—or freeze for up to 1 month. Reheat gently on low heat, adding a splash of water or milk to loosen the gravy. Learn more about Vegetable Kurma Saravana Bhavan.

Nutrition Information (Per Serving)

Data approximate; values from a similar hotel style kurma recipe that pairs with bread like poori.

Serving Suggestions

• Serve with plain chapati, parotta, idli or dosa for a complete meal.
• A squeeze of lime and extra coriander elevates the flavour.
• In Tamil cuisine, Vegetable Kurma often accompanies breakfast items as well as lunch thalis.

FAQ

Can I make this vegan?

Yes. Replace milk and curd with coconut milk or omit entirely.

Can I prep the paste ahead?

Absolutely. The coconut cashew paste can be made a day ahead and refrigerated.

Why does my kurma thin out?

Add less water during veggie boiling and simmer longer after adding paste to thicken.

On the other hand, vegetable Kurma Saravana Bhavan style is rewarding to make and brings restaurant taste to your home. Whether served with roti, rice or South Indian breads, the creamy, spiced coconut gravy never fails to impress.

For more on South Indian curry culture, check Wikipedia South Indian curries.