saravana bhavana style poori kurma recipe | hotel style kurma puri recipe with detailed photo and video recipe. perhaps one of the simple and tasty combo meal recipes made with wheat flour bread and a combination of vegetable curry. deep-fried bread or also popularly known as poori is served with different types of curry or sabji. but in south india, it is popularly served with coconut and vegetable-based curry that is also known as kurma known for its flavour, taste and spice combination.
saravana bhavana style poori kurma recipe | hotel style kurma puri recipe with step by step photo and video recipe. indian meal is incomplete without serving or even mentioning flat bread or deep-fried bread. there are so many variants with the indian bread but the deep-fried poori’s have their own place across india. it is generally served with different types of flavoured and spicy curries, but in south india, it is popularly known for the kurma poori combo meal.
i have posted several types of poori recipes, that includes wheat, maida and sooji based poori too. but none of these is complete without purpose-based curries or sabji served with it. unlike the roti or chapati bread, these deep-fried poori’s are always served with a dedicated curry. in western india it is popular with semi-dry aloo bhaji or aloo saagu. in the northern part, it is super popular with chana curry or pindi chole. in south india the best combo is the kurma or vegetable mix saagu. however, there is a certain restaurant chain that has made this combo unique and more popular. for instance, with saravana bhavana, the kurma is made red in colour unlike the green colour and has slight modifications with a blend of spices. thus i am trying to mimic that recipe with my own touch to it. do try this and let me know if you like this meal combo variant.
furthermore, some more additional variants, tips and suggestions to the saravana bhavana style poori kurma recipe. firstly, the kurma is unique to this recipe and there is no change to the way the poori is made. i have used the combination of wheat flour and a hint of rava to make it crispy. you may use the combination of wheat and maida or just maida for your poori. secondly, the red coloured kurma is the speciality of most of the south indian hotel chains. if you wish to have the green colour you may skip red chilli and use green chillies for the same purpose. lastly, the same curry can also be used or served with different types of roti or phulka or even naan. hence if you like the taste, you may prepare it in bulk and serve the curry with different types of bread.
finally, i request you to check my other related roti naan recipes collection with this post of saravana bhavana style poori kurma recipe. it includes my other related recipes like poha paratha, green papaya roti, avalakki rotti, onion kulcha, aloo puri, roti tacos, chole bhature, poori, tandoori roti on tawa, moong dal puri. further to these i would also like to mention my other related recipe categories like,
saravana bhavana style poori kurma video recipe:
recipe card for saravana bhavana style poori kurma recipe:
saravana bhavana style poori kurma recipe | hotel style kurma puri recipe
Ingredients
for masala paste:
- ¾ cup coconut, grated
- 2 tbsp cashew
- ½ tsp fennel
- ½ inch cinnamon
- 2 pods cardamom
- 2 cloves
- ½ tsp poppy seeds
- ¼ cup water
!for kurma:
- 2 tbsp oil
- ½ tsp mustard
- ½ tsp cumin
- ½ inch cinnamon
- 1 tsp fennel
- 2 bay leaf
- few curry leaves
- ½ onion, finely chopped
- 1 tsp ginger paste
- 1 tomato, finely chopped
- ½ carrot, chopped
- 3 tbsp peas
- 5 beans, chopped
- 10 florets gobi
- 2 potato, cubed
- ½ tsp turmeric
- 1 tsp salt
- 3 cup water
- 1 tsp chilli powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 2 tbsp coriander, finely chopped
for poori:
- 2 cup wheat flour
- 2 tbsp rava, fine
- ½ tsp salt
- 1 tsp sugar
- water, for kneading
- oil, for frying
Instructions
how to make saravana bhavana style vegetable kurma:
- firstly, to prepare the masala paste, in a mixer jar take ¾ cup coconut, 2 tbsp cashew, ½ tsp fennel, ½ inch cinnamon, 2 pods cardamom, 2 cloves and ½ tsp poppy seeds.
- grind to smooth paste adding ¼ cup water. keep aside.
- in a large kadai heat 2 tbsp oil. add ½ tsp mustard, ½ tsp cumin, ½ inch cinnamon, 1 tsp fennel, 2 bay leaf and few curry leaves.
- splutter the tempering.
- now add ½ onion, 1 tsp ginger paste and saute well.
- further add 1 tomato, ½ carrot, 3 tbsp peas, 5 beans, 10 florets gobi and 2 potato.
- also, add ½ tsp turmeric and 1 tsp salt. saute for 2 minutes or until everything is well combined.
- add 3 cup water, cover and boil for 10 minutes, or until the vegetables are cooked well.
- furthermore, add 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala.
- mix well making sure everything is well combined.
- now add the prepared masala paste and 2 cup water.
- mix well adjusting the consistency as required.
- cover and boil for 10 minutes or until the flavours are absorbed well.
- add 2 tbsp coriander and mix well.
- saravana bhavana style mix veg kurma is ready.
how to make hote style poori:
- firstly, in a large bowl take 2 cup wheat flour, 2 tbsp rava, ½ tsp salt and 1 tsp sugar.
- mix well making sure everything is well combined.
- now add water as required and start to knead the dough.
- knead to a smooth and tight dough.
- add 2 tsp oil and knead the dough again.
- make sure the dough is smooth and tight.
- pinch a ball sized dough and grease with oil.
- roll to a uniform thickness.
- drop the rolled dough into the hot oil.
- press until the puri puffs up and splash oil to puff up fully.
- flip over and fry until it turns golden brown.
- finally, drain off the poori and is ready to enjoy with mix veg kurma.
Nutrition
how to make hotel style kurma puri with step by step photos:
how to make saravana bhavan style vegetable kurma:
- firstly, to prepare the masala paste, in a mixer jar take ¾ cup coconut, 2 tbsp cashew, ½ tsp fennel, ½ inch cinnamon, 2 pods cardamom, 2 cloves and ½ tsp poppy seeds.
- grind to smooth paste adding ¼ cup water. keep aside.
- in a large kadai heat 2 tbsp oil. add ½ tsp mustard, ½ tsp cumin, ½ inch cinnamon, 1 tsp fennel, 2 bay leaf and few curry leaves.
- splutter the tempering.
- now add ½ onion, 1 tsp ginger paste and saute well. further add 1 tomato, ½ carrot, 3 tbsp peas, 5 beans, 10 florets gobi and 2 potato.
- also, add ½ tsp turmeric and 1 tsp salt. saute for 2 minutes or until everything is well combined.
- add 3 cup water, cover and boil for 10 minutes, or until the vegetables are cooked well.
- furthermore, add 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala.
- mix well making sure everything is well combined.
- now add the prepared masala paste and 2 cup water.
- mix well adjusting the consistency as required.
- cover and boil for 10 minutes or until the flavours are absorbed well.
- add 2 tbsp coriander and mix well.
- saravana bhavan style mix veg kurma is ready.
how to make hote style poori:
- firstly, in a large bowl take 2 cup wheat flour, 2 tbsp rava, ½ tsp salt and 1 tsp sugar.
- mix well making sure everything is well combined.
- now add water as required and start to knead the dough.
- knead to a smooth and tight dough.
- add 2 tsp oil and knead the dough again.
- make sure the dough is smooth and tight.
- pinch a ball sized dough and grease with oil.
- roll to a uniform thickness.
-
drop the rolled dough into the hot oil.
-
press until the puri puffs up and splash oil to puff up fully.
-
flip over and fry until it turns golden brown.
-
finally, drain off the poori and is ready to enjoy with mix veg kurma.
notes:
- firstly, adding sugar while kneading the dough for poori gives a golden colour to poori.
- additionally, adding suji to dough keeps poori crisp longer.
- also, fry the poori in hot oil, else there are chances for poori to absorb oil.
- finally, saravana bhavana style poori kurma recipe tastes great when served hot.