Veg kurma | Restaurant style South Indian Vegetable kuruma for chapati

A simple Restaurant style South Indian Veg kurma, prepared with lots of vegetables, coconut and flavorful masala. Serve this creamy Vegetable kuruma with chapatis, pooris and set dosas.

How to recreate restaurant-style veg kurma?

If you are a SouthIndian, you might have heard or tasted the world-famous Saravana Bhavan Vegetable kurma at least once. This popular kuruma usually paired with soft chapatis. There are many versions available recreating this multi veg kuruma recipe and here is my version.

The highlight of the restaurant gravy is the creamy soft texture and the mild soothing taste which is perfect for anyone from a child to an elder. The creaminess of the SouthIndian kurmas usually achieved by coconut milk or coconut paste or cashew paste.

In my version, I used coconut and cashews along with other spices to make the smooth masala paste. It is later simmered along with cooked vegetables to make this out of the world kurma.

Tips & tricks:

In addition to the above-mentioned tip, there is one another thing to make a note of while this korma. That is to cook the veggies in perfect soft texture. the vegetables should not be crunchy as in Kadai vegetable gravy. Here this kurma needs soft cooked vegetables in right texture. Using a pressure cooker to boil the veggies makes it easier and at the same time please make sure you are not overcooking them to mush.

If you are pressure cooking, just cook for 1 whistle and release the pressure, proceed with making the kurma. If using a pan, cook the vegetables with enough water, cover the pan with a lid and cook at least ten minutes until vegs become soft(but not overcooked). You may wonder why I am emphasizing this point many times. The reason is if you are in the US, you might have noticed that most veggies(particularly cauliflower) are soft and get cooked soft in just few minutes let alone a pressure cooker. We need neither mushy vegetables nor crunchy veggies in our kurma hence choose your cooking time wisely.

The whole spices give excellent aroma to this South Indian kuruma, so I do not use garam masala powder usually. If you wish to use, add 1/2 tsp of it along with other masalas to make this more flavorful.

Finally, I use a little bit of curd to give extra smoothness to the cooked vegetables. Some add milk also towards the final stage to tap down the heat. But I feel the coconut cashew paste does the job perfectly along with curd hence I don’t use milk in my version.

The creamy soft delicious multi vegetable kuruma is the perfect pair with chapatis and Pooris. You may like these Northindian gravies for roti, chapati and parattas.

Paneer butter masala

Palak paneer

Veg kolhapuri

Quick video for the Vegetable Kurma recipe:

Veg kurma | Restaurant style South Indian Vegetable kuruma for chapati

Sangskitchen

A simple Restaurant style South Indian Veg kurma, prepared with lots of vegetables, coconut and flavorful masala. Serve this creamy Vegetable kuruma with chapatis, pooris, appam and set dosas.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Gravies, Side Dish

Cuisine South Indian

Servings 6

Calories 120 kcal

Equipment

• Pressure cooker
• Blender

Ingredients

  

1x2x3x

To grind:

• 1/4 cup Coconut
• 2 Green chilli
• 1 tsp Fried gram
• 1 tsp Fennel seeds/sombu
• 1/2 tsp Pepper
• 1/2 tsp Jeera/cumin seeds
• 8 Cashews

To temper:

• 3 tsp Oil
• 1 Cinnamon
• 2 Cloves
• 2 Cardamom
• 1 Bay leaf
• 1 Star anise

Veggies used:

• Carrot chopped – ½ cup
• Beans chopped – ½ cup
• Green peas – ¼ cup
• Cauliflower florets – 1cup

To make gravy:

• 1/2 cup Onion
• Few Curry leaves
• 1 tsp Ginger garlic paste
• 1 Tomato
• 1 Green chilli
• 1/2 tsp Turmeric powder
• 3/4 tsp Chilli powder
• 3/4 tsp Coriander powder
• 1/2 tsp Garam masala
• 1 tbsp Curd
• Water to cook vegetables
• 1 tsp Salt (as per taste)
• Coriander leaves

Instructions

 

Preparation:

• Rinse and chop vegetables.
• Chop onions, tomato and green chillies.
• Grind the ingredients given under “To grind” to a fine paste adding 1/4 cup water.

Recipe:

• Heat oil in a pressure cooker. Add the whole garam masala spices and sauté until nice aroma arises.
• Add onions and saute until soft.
• Next add ginger garlic paste and sauté 2mins until the raw flavor goes off. Add 1 green chilli & few curry leaves.
• Put tomato pieces and sauté until they become soft.
• Now add chilli powder, coriander powder and turmeric powder.
• Add all the vegetables and mix with masala.
• Next add curd and mix well.
• Add just 3/4 to 1 cup water. DO NOT ADD MORE WATER.
• Put salt as per taste for the kurma and close the lid of the pressure cooker.
• Cook for just one whistle and switch off.
• Open the lid, add ground coconut masala and mix well.
• Cook for five more minutes until bubbles settle.
• Garnish with coriander leaves.
• Serve with chapati, paratha, roti or dosa.

Notes

Tips/notes:

1. If cooking in kadai, make sure to cook vegs completely at least for 10 minutes covered. This Chapati kurma is meant to be soft and creamy without crunchy feeling.
2. Make sure to grind the coconut and cashew masala paste soft and smooth to get creamy soft vegetable kuruma.
3. The veggies in USA(particularly cauliflower) are very soft and get cooked very quickly. So keep an eye while cooking veggies to avoid mashed vegetables in your kurma.

Nutrition

Calories: 120kcal

Keyword chapathi kuruma, How to make veg kurma for chapati, restaurant style kurma, saravana bhavan style kurma, sidedish for chapati, Veg kurma, veg kuruma seimurai, Vegetable kuruma

Tried this recipe?Let us know how it was!

Preparation:

• Rinse and chop all the vegetables.
• Chop onions, tomato and green chillies.
• Grind 1/4 cup coconut, 1 tsp fennel, 1/2tsp cumin, 1/2tsp pepper, 2 green chillies, 1tsp fried gram, and 8 whole cashews to a fine paste adding 1/4 cup water. Making a smooth paste is important to get soft creamy textured veg kurma.

Recipe:

• Heat 3tsp cooking oil in a pressure cooker. Add the whole garam masala spices(1 bay leaf, 2 cardamoms, 2 cloves, 1 cinnamon, 1-star anise) and sauté until nice aroma arises.
• Add 1/2 cup chopped onions and saute until soft.

• Next, add ginger garlic paste and sauté two mins until the raw flavor goes off. Add 1 green chilli and few curry leaves.

• Put tomato pieces and sauté until they become soft.
• Now add 3/4tsp chilli powder, 3/4tsp coriander powder, and 1/2tsp turmeric powder.

• Add all the vegetables(3/4cup carrot, 3/4cup beans, 1cup cauliflower, 1cup potato/chow-chow, 1/2cup green peas) and mix them with the masala.

• Next, add 1tbsp curd and mix well.

• Add just 3/4 to 1 cup water. DO NOT ADD MORE WATER. More water and longer cooking make the veggies soggy and mashed while cooking in a pressure cooker.
• Put salt as per taste for the kurma and close the lid of the pressure cooker.

• Cook for just one whistle and switch off.

• Open the lid, add ground coconut masala along with a cup of water to adjust the consistency of the kurma and mix well.

• Cook for five more minutes until bubbles settle.
• Garnish with coriander leaves.

• Serve with chapati, poori, parotta, appam and dosa.

Tips/notes:

1. If cooking in kadai, make sure to cook vegs completely at least for 10 minutes covered. This Chapati kurma is meant to be soft and creamy without crunchy feeling.
2. Make sure to grind the coconut and cashew masala paste soft and smooth to get creamy soft vegetable kuruma.
3. The veggies in the USA(particularly cauliflower) are very soft and get cooked very quickly. So keep an eye while cooking veggies to avoid mashed vegetables in your kurma.
4. The green chillies, chilli powder and pepper quantity in this recipe give a moderate spicy kurma. If you prefer a mild version reduce the spice quantity as per taste.