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Saturday, September 7, 2013

Vegetable Kuruma -Restaurant style

Vegetable kuruma is a famous side dish usually served with Parotta , Chappathi and Idiyappam. Vegetable Kuruma in Saravana Bhavan is one of the best that I have tasted. The first Saravana Bhavan opened in chennai is very near my husband's home. After our marriage we have had food in that branch of Sarvana Bhavan many times. Parotta Kuruma is one of the dishes we usually used to order.

I came across this recipe in Amud's blog ('cookndine') and she mentions that she actually got it from a Saravana Bhavan chef. Many people with high cholesterol avoid Kuruma because of the high coconut content, but the ground coconut paste can be added at the end of the cooking process  to make it  relatively healthy.

You can make this in pressure cooker to save time. Sometimes vegetables can become mushy, so I usually steam the veggies in an idly pot. 

Preparation time:10 min
Cooking time: 15-20 min

Ingredients(To Saute)
  • 2 medium size Onions
  • 1  medium size Tomato.
  • Half bay leaf.
  • 1 tbsp -Ginger Garlic paste. 
  • 4-5 Mint leaves.
  • 1 cup of Veggies (cauliflower,beans,carrot)   
  • Salt as needed   
  • 1 tbsp oil.
  • 1/2 tsp Chili powder.
  • 1/2 tsp Coriander powder.
  • A pinch of Turmeric powder.
  • A pinch of Garam masala.
To grind:

  • 1/4 cup grated Coconut.                                         
  • 2 tbsp split gram dal. 
  • 1 tsp Fennel seeds.
  • 1/4 tsp Poppy seeds (khas khas).
  • 1 tbsp Cashew nuts.
  • 2 green Chillis.    
  • 1 inch Cinnamon stick
  • 2 Garlic cloves.
  • 1 Cardamom.  
To Temper:
  • 1/2 Bay leaf.
  • 1/2 tsp Fennel.
  • 1 tsp Ginger Garlic paste
  • Cut and stream the veggies in idly pot till they are half cooked.

  • Grind the items in the "to Grind " to a smooth paste

  • Add oil to the sauce pan and temper the oil with Bay leaf and Fennel seeds.
  • When the fennel seeds pop add ginger garlic paste and saute till the raw smell goes off.

  • Add  the onions and saute till translucent.

  • Add turmeric powder and saute till the raw smell goes off.

  •  Add the chopped tomatoes and saute till it becomes a paste.

  • Saute until the onions and tomatoes turn soft add some water if required.
  • Add a pinch  of garam masala.
  • Now add the mint leaves and streamed veggies and saute for a few mins.
  • Finally add the ground coconut paste and salt.
  • Cook in medium flame for 3-5 mins to bring the mixture to a boil and turn off the flame .

  • Kuruma is ready to be served.
  • We enjoyed them with Parottas.
  • It tasted like Restaurant style kuruma.


  • Boil the veggies to avoid them become mushy
  • Add the coconut mix last to lessen your cholestrol

Check for gravy recipes like Kosumalli,Vengaya Kosu


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