Vegetable Kurma-Saravana Bhavan Style..

Living in a non-metro town is always an advantage in all aspects..Though we got many chances to shift to a metro city both me and my hubby were fasinated by the non-metro life....Starting right from mettur to Tuticorin I loved the place where we lived..

 

I had earlier posted in my Kara chutney post about the Saravana Bhavan opened in Punnai Nagar,a place near Tuticorin..I had told u that I got the recipe from the chef who is working there.Similarly last month we visited Thiruchendur and had our dinner at Saravana Bhavan,Punnai nagar (The native place of the owner of Saravana Bhavan)....My daughter usually orders South Indian Parotta..which is accompanied by 2 types of kurma..The kurma was so tempting and was also tasty..Luckily on that day again I peeped into the kitchen (There was no one except our family there!!It was a week day!!)to give a word of appreciation of a dish...and silently asked about the grinded masala..He just gave a quick ingredients list...I grasped it and tried it the next week...My mom had it for roti and with a big smile she told it matched with the taste of the hotel..I was so happy that day..

 

I thought i should share it with the blog readers so that you can make n relish the kurma of the restaurant style..

 

For the recipe please press READ MORE below..

 

INGREDIENTS:

Ingredients List:

1 No of onion chopped
1 no of tomato medium sized chopped
2 tsp of ginger garlic paste
A cup of Chopped vegetables
2 Tsp of Coriander powder
1 Tsp of Red Chilli powder
2 Tsp of Lemon juice  or thick curd
A pinch of Turmeric powder
1 Tsp of Garam Masala powder

To Temper:
1 Tbsp of oil
1 no. of Bay leaf
A strand of curry leaves
1 No of maze
1 Tbsp of Mint leaves

To grind:
1/2 a cup of fresh grated coconut
1 Tsp of Cashewnuts
1/2 Tsp of Poppy seeds/Khus Khus
1 Tsp of fennel seeds
2 Tsp of roasted gram/Pottu Kadalai
2 No of green chillies
2 nos of cloves
1/2 inch cinnamon
1 no of cardamon



PROCEDURE:

Grind the items mentioned in "To grind list ".Add little water to make it into a smooth paste.Keep it aside

Half Cook the vegetables.I had taken carrot,potato,cauliflower,green Peas,Beans all put together 1/2 a cup.U can drain the water and use the water finally for the kurma..

In a heavy bottomed pan add oil and heat it.Then add items mentioned in to temper list.Then add chopped onions,mint leaves and saute it.Then add ginger garlic paste and saute it nicely.

Then add chopped tomatoes and saute it.
To it add the grinded masala(coconut and other ingredients mixture) and saute well.
Then add chilli powder,coriander powder,turmeric powder,garam masala powder and saute well till the raw smell goes off.Carefully saute it so that it doesn't gets burned.Then add lemon juice/curd and saute it

Add the par boiled/half cooked vegetables,water(can use the one which we used to par boil the vegetables),salt and cook in low flame for 5 minutes.

Adjust the water level according to the consistency u need.
We loved it to be thick and so I added little water .
Finally garnish with chopped coriander leaves and serve it with hot Roti,Parotta

HANDY TIPS:

 

• Adjust the water quantity according to the consistency u need
• U can skip the addition of turmeric powder too if u want a light colour to the kurma.
• The vegetables can be varied according to ur taste
• Don't add beetroot it will alter the colour of the kurma
• Vegetables like carrot,beans,potato,green peas,turnip,cauliflower,fresh soya beans,fresh butter beans can be added.