Saravana Bhavan style Vegetable Kurma ..No onion No garlic )

How many of us have always longed to get that perfect hotel style taste at home when we make the veg kurma, a popular side dish for just about many dishes, dosas, chapatis, rotis, parathas, naan breads and pooris.?  Well it is no big deal really , you can get it with the same taste and more vegetables, less oil and so light on the tummy too.
I have made both the white and red veg kurma frequently and everytime it gets better and better when I play around with some spices, making adjustments, substitutions, method and now I can say this one is almost 99 percent a copycat version of the Saravana Bhavan which is popular for serving this delicious side dish with their plate  of pooris or chapatis. But it does come loaded with some fat, oil floating on top that always causes some discomfort.
Note :
While the hotel style recipe includes onions, ginger garlic , I have skipped using garlic and onions, so add them if you like.
2 cups of finely diced veggies  like potatoes. , cauliflower florets,carrots, green beans, Some green peas, knol khol 
some curry leaves 
3tbsp chopped fresh cilantro for garnish
salt as required
3 tbsp fresh whisked curd
1/4 cup milk to be added at the end .

Other ingredients : To be ground to paste 

1/4 cup fresh grated coconut

1 tbsp poppy seeds soaked in warm water

1 tsp coriander seeds

1 tsp fennel seeds

2 green chillies

10 cashew nuts , can be substituted with almonds also .

Grind all the above to a smooth paste and keep aside .

To saute :

1 tbsp ghee or oil

2-3 cloves

2 bayleaves

1 small bit of cinnamon

2-3 cardamom pods

2-3 green chillies chopped or sliced

1 -2 small finely chopped tomatoes .

some curry leaves .

Spice powders needed

1 tsp chilli powder

1/2 tsp garam masala powder

pinch of turmeric powder

1 tsp coriander powder

1/2 tsp ginger powder .


  1. Grind the cashew poppy seeds paste as mentioned above, keep aside .
  2. Pressure cook or cook in a pan mentioned vegetables with a pinch of salt .Make sure to cook vegetables till just tender .
  3. . Heat a pan and sautee ingredients mentioned above , such as  whole spices, chopped tomatoes,  ( Add in sliced onions, ginger garlic paste at this stage if you want to use in the recipe ) , add spice powders mentioned above, sprinkle some water to enable tomatoes to become mushy , thicken and some oil will leave the sides, also the raw aroma from spice powders will not be there .
  4. Add in the cooked vegetables, mix gently , add in the ground paste , add in the whisked curd and cook on low heat .
  5. lastly add in milk , switch off flame and and garnish with chopped coriander leaves .(  Dilute as needed )
  6. This recipe  makes a delicious kurma as a yummy side dish for dosa, idlis, pongal, chapatis, parotta and idiyappam .
veg kurma hotel style
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