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Thread: saravana bhavan kurma

  1. #1
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    saravana bhavan kurma

    Topic started by kav (@ 63.67.147.1) on Tue Aug 17 13:10:32 EDT 2004.


    Hi
    Can someone tell me how to make the vegetable kurma that they serve in hotels with 'parotta'

    Thanks




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    RS (@ stra*) on: Tue Aug 17 13:28:27 EDT 2004




    Saravana Bhavan vathal kuzhambu (the one youget with meals) recipe please!





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    saraswathi (@ host*) on: Thu Aug 19 10:05:23 EDT 2004




    Hi, in one tablespoon oil, fry two tablespoons dhania, one tablespoon channa dal, i teaspoon methi, 3 tablespoons grated coconut and 5 to 6 red chillies and make a powder of the same. Now extract tamarind juice from a lemon sized ball of tamarind. In a kadai heat 4 table spoons of ginjelyy oil add mustard seeds mathi curry leaves, asafoetida and whatever vathal or vegetable you want and few broken redchillies. then add the extracted juice and salt and the powder. allow it to boil well and when the mixture starts thickening add little jaggery. That is saravana bhavan vetha kuzhambu





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    saraswathi (@ host*) on: Thu Aug 19 10:12:35 EDT 2004




    Hi, this is the recipe for korma which is served with parotta. 1 cup grated coconut, quarter cup khasa khasa, one table spoon saunf, shredded onion 1/2 cup, diced tomato one cup, three green chillies, one tablespoon cashews, one medium piece of ginger all these to be ground into paste. Then cut half onion into long fine strips and half tomato. In a kadai, take two table spoons of oil, add bayleaves then jeera and little saunf haldi one teaspoon garam masala and then fry the onion till brown. Then add tomatoes and when they turn soft add the ground paste and salt and allow it to boil, it takes around 20 minutes for the raw smell to go and get the aroma. By then the oil also will come off the korma. Then add finely cut kothmir. Infact you can add peas, cauliflower, boiled potato pieces etc after the tomatoes, in case you want it liquid you can avoid the vegetables.





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    RS (@ brid*) on: Thu Aug 19 14:59:38 EDT 2004




    Thank you for the recipes. I will try it soon and let you know.

    RS





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    kav (@ ) on: Tue Sep 21 17:34:30




    hi saraswati
    i tried the second recipe. i added chpped garlic and some cloves and cinnamon too. it was awesome.
    thanks





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    R (@ bgp5*) on: Sun Sep 26 20:39:01 EDT 2004




    Tried vathal kuzhambu(saravana bhavan?) and it was good. But, basically, it is like our regular araithu vitta sambar! Not like vathal kuzhambu. Are u sure is this how they make at S.V.bhavan?





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    Rishi (@ scap*) on: Mon Sep 27 10:02:14 EDT 2004




    How about the deep red version ?





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    R (@ bgp5*) on: Sun Oct 10 12:35:23




    Hi Saraswathi,

    Made the kurma give by you and it was simply superb. Though have not tasted in S.V.bhavan, but, have decided to taste it whenever visit Chennai. I am just scolding myself that how come I missed such a dish even though gave a visit to that restaurant n no. of times.

    If you have any more interesting recipes, pls do share with us.

    Regards and Bye.





  11. #10
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    R (@ bgp5*) on: Sun Oct 10 12:35:54 EDT 2004




    sorry given





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