Mixed Vegetable Kuruma (HSB style)
Mixed vegetable kuruma (HSB style) is a popular South Indian style mixed vegetable stew.
If you are from the South India, you would have definitely tasted the flavorful and ever so popular Mixed Vegetable Kuruma (HSB style) served in a popular vegetarian chain of restaurant called saravana bhavan.
Some flavors and tastes sets a bench mark in our minds and this is one such kurma.
“Kuruma” in India is basically a stew made with mixed vegetables and is simmered with coconut and Garam Masala.
I always enjoy recreating a recipe and this Mixed Vegetable Kuruma one such recipe I am so happy to have achieved.
I promise you will find this recipe exactly like saravana Bhavan style veg kurma, provided if you follow the ingredients and instructions to the point.
Now, for some pointers before you begin the recipe,
- This kuruma has no tomatoes and no red chilli powder to keep the color fairly pale and slightly yellow. Which is the HSB style.
- If you want the kurma to be white, you can skip the turmeric powder.
- You can replace coconut cream with 1 cup thick coconut milk.
Is this recipe vegan ?
All you have to do is replace ghee and butter with vegan butter to add the richness.
Otherwise it flawlessly uses cashews and coconut and plenty of vegetables to achieve the thickness and richness it has.
Check out my other naturally vegan Indian recipes check the below recipes,
- Green lentil crepes (pesarettu)
- Chana Masala (chole)
- Coconut Chutney (dip)
- White pumpkin lentil curry (Kootu)
- Poori Recipe | Puri Recipe & Poori Masala
- Ven Pongal Recipe
How to make this recipe (Video)
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Mixed Vegetable Kuruma (HSB style)
Ingredients
- 2-3 tsp Oil
- 1 tsp Ghee
- 1 finely chopped onion
- 1/2 bay leaf
- 1 Cinnamon stick
- 3-4 Cloves
- 1 star anise
- 3-4 cardamom pods
- 1 inch Cinnamon stick
- 2 spicy green chillies slit length wise
- 1 tsp Ginger garlic paste
- 1 in large carrotsmall cubes
- 6-7 cm French beans cut halflength
- 1 large cauliflower head florets
- Salt to taste
- 1/4 tsp Turmeric powder
- 2 cups and 1/2Water (adjust to requirement)
- 2 tsp Coriander powder
- 1 tbsp coconut cream (top layer in a coconut milk can)
- 1-2 tsp Butter
- 1 tbsp Yoghurt
To grind
- 3 Tbsp of coconut thread or shaved coconut
- 8-9 Cashews
- 1/2 tsp poppy seeds
- 2 Green chillies
- 1 cm Cinnamon stick
- 1 cardamom pod
- 1 tsp Fennel seeds
- Some water
Instructions
- Heat a large pressure pan , and add oil, ghee and once hot, add in the whole spices ( bay leaf, star anise, cinnamon stick, cloves, cardamom pods)
- Next add in the finely chopped onions and slit green chillies, sauté until the onions are slightly browned and cooked well. Add ginger garlic paste and cook for a few seconds.
- Add in the chopped vegetables and some salt to flavour them. cook the carrots and beans for a few mins before adding the cauliflower florets as they cook faster.
- Add water and mix well and add in coriander powder, and mix well. Let it simmer for a few mins. and then close the pressure pan and cook for 2 whistles.
- Mean while make the coconut masala paste.
- For the coconut masala, grind all the ingredients in the (to grind) part of the ingredients and keep it aside.
- Once the pressure is released, check if all the veggies are cooked and are soft.
- Next you will have to add in the freshly ground coconut masala paste and bring the kurma to a simmer.
- Check for flavoring and add salt if required.
- Add coconut cream and stir it in
- Add in the most important ingredient, the yoghurt/ curd and stir it in.
- Bring it to a gentle simmer and once you see gentle bubbles all around and the whole kurma has come together. Its time to take it off the flame and serve hot with a dollop of butter along with with chapathi or parotta.
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