Skip to main content

Cauliflower Kurma

Cauliflower Kurma 

Kurmas usually involve the whole spices, onions, tomatoes and the coconut paste.This Cauliflower Kurma also includes the same ingredients, but lots of chopped small onions and chopped garlics which add a unique taste and flavor in this dish. This Kurma pairs well with poori, roti,parotta, aapam and dosas. It even tastes good for ghee rice and vegetable pulav. This kurma is one of my all time favourite dish. The preparation work and the ingredient lists are very simple. The only thing that takes time in this dish is chopping the onions and garlics finely. If you do not have small onions, replace it with the regular onions. For this Kurma choose cauliflowers which are tightly packed.

Kurmas usually involve the whole spices, onions, tomatoes and the coconut paste.This Cauliflower Kurma also includes the same ingredients, but lots of chopped small onions and chopped garlics which add a unique taste and flavor in this dish. This Kurma pairs well with poori, roti, parotta, aapam and dosas. It even tastes good for ghee rice and vegetable pulav. This kurma is one of my all time favourite dish. The preparation work and the ingredient lists are very simple. The only thing that takes time in this dish is chopping the onions and garlics finely. If you do not have small onions, replace it with the regular onions. For this Kurma choose cauliflowers which are tightly packed.The thickness of the kurma is also similar to many kurmas but the taste of the cauliflower kurma is more unique than many other kurmas. The cauliflower florets are precooked for few minutes and then you have to cook them well in the coconut paste. With a perfect combination like small onions, garlics, tomatoes and the coconut paste you can prepare a restaurant style kurmas. For this kurma do not load it with too much of spices and garamasala powder. It should be mild with the combination of all the flavours. I hope you follow these instructions and try this kurma at your home. If you have not cauliflowers in your kitchen, you can add boiled eggs in the final stage. 


Print Friendly and PDF



Prep time : 15 minutes
Cook time : 25 minutes
Serves : 4
Category : side dish

Ingredients

  • 1 medium cauliflower
  • 10-15 small onions
  • 10-15 garlic cloves
  • 2 tomatoes
  • 1 green chilly
  • few curry leaves
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilly powder
  • ,1 tsp garamasala powder
  • 2 tbsp oil
  • 3 cloves
  • 1 star aniseed
  • 2 small piece cinnamon
For coconut paste
  • 3/4 cup fresh grated coconut
  • 1 tsp poppy seeds
  • 10 cashew nuts

Cooking Directions

  • Remove the green stalks from the cauliflower and separate each florets. Cut the thin white stems. Take a bowl and boil 2 cups of water. Add a pinch of turmeric powder and salt. Add the florets and close it with a lid. After 10 to 15 minutes drain the water completely. Wash the florets 2 to 3 times in cold water.
  • Grind the coconuts, poppy seeds and cashew nuts to a fine paste.
  • Chop the small onions, garlics, tomatoes and green chilly finely.
  • Now add 1/4 cup of water to the cauliflower florets and cook them on low flame for 7 minutes. Do not over cook them.
  • Heat 2 tbsp oil in a kadai or pan and add the cloves, cinnamon and star aniseed. Let them pop and add the finely chopped onions.Stir and saute it well. When the onions turn soft, add the chopped garlics, green chillies. Saute them on low flame. Do not brown the garlics then it will change the taste.
  • Next, add the tomatoes and curry leaves. Saute them well until it softens.
  • Now add the cooked cauliflower florets and saute them well with the onion tomato mixture.
  •  After few seconds, add the ground paste and 1.5 to 2 cups of water.
  • Mix them well and add the turmeric powder, chilly powder, garamasala powder and required salt.
  • Now close it with a lid and cook for 15 to 20 minutes on low flame.

Cauliflower Kurma with step by step photos
1. Remove the green stalks from the cauliflower and separate each florets. Cut the thin white stems. Take a bowl and boil 2 cups of water. Add a pinch of turmeric powder and salt. Add the florets and close it with a lid. After 10 to 15 minutes drain the water completely. Wash the florets 2 to 3 times in cold water.


2. Grind the coconuts, poppy seeds and cashew nuts to a fine paste.


3. Chop the small onions, garlics, tomatoes and green chilly finely.(If using big onions, chop 1 medium onion finely). 


4. Now add 1/4 cup of water to the cauliflower florets and cook them on low flame for 7 minutes. Do not over cook them.


5. Heat 2 tbsp oil in a kadai or pan and add the cloves, cinnamon and star aniseed. Let them pop and add the finely chopped onions.


6. Stir and saute it well. When the onions turn soft, add the chopped garlics, green chillies. Saute them on low flame. Do not brown the garlics then it will change the taste.


7. Next, add the tomatoes and curry leaves. Saute them well until it softens.


8. Now add the cooked cauliflower florets and saute them well with the onion tomato mixture.


9. After few seconds, add the ground paste and 1.5 to 2 cups of water.


10. Mix them well and add the turmeric powder, chilly powder, garamasala powder and required salt.


11. Now close it with a lid and cook for 15 to 20 minutes on low flame.



12. When the oil seperates on the top of the kurma or leaves on the sides of the kadai switch off the flame. Keep it covered for 20 minutes and transfer it to the serving dish. 

Comments

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Quick Tiffin Sambar - Side Dish for Idli, Dosa and Ven Pongal - Sambar without Tamarind

Quick tiffin sambar recipe with moong dal, toor dal and combination of vegetables. We have tasted this tiffin sambar many times at our Grandma's house prepared by our home chef Deivanai at Tirunelveli. Usually they put onions, chow chow (chayote), carrots, potatoes, tomatoes, green chillies and dals. We have different versions of tiffin sambar in every household with any vegetables as they prefer. You can add capsicum, drumstick or yellow pumpkins too. This sambar recipe is a bit unique recipe with a  combination of dals and  without any tamarind. I wanted to try this quick tiffin sambar at home for a long time. Last week during my visit to Tirunelveli I called her up and asked for the recipe. She explained the recipe  with a few simple steps and the sambar turned out well. This tiffin sambar is a simple yet tasty sambar and perfect side dish for idli, dosa and ven pongal.  Check out my other side dishes for idli and dosa Brinjal Kichadi  Brinjal Kichadi with Dal Puli Milagai Tomat

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Collection of Kurma Recipes - South Indian Kurma Varieties

Today we are going to see the collection of kurma dishes here. Kurmas are an all time favourite side dishes for chapathi, poori, parotta and dosa. It's delicious and flavorful with a thick rich coconut based gravy. Coconut based gravies are popular in South Indian cuisine. A few added spices like cinnamon, cloves, fennel, cardamom etc and ginger garlic gives flavour to the kurma. I always prefer to cook kurma with  mild flavours in less oil. Though the variety in kurma is endless, here is a look at some of the kurma recipes on our blog. 1. Vegetable Kurma - Hotel Style  Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste) Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Recipe Here 2. Soya Chunks and Green Peas Kurma Soya chunks are

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Drumstick Leaves Sambar - Moringa Leaves Sambar - Kuzhambu Recipes

 A simple sambar for your lunch made with drumstick leaves. Today my husband asked me to make sambar with just one vegetable or any one keerai.  Sometimes it's boring to add more vegetables in sambar when we pack them for their lunch boxes. There are no specific rules in adding different vegetables, but one vegetable is more than enough for sambar. This drumstick sambar is similar to our Tirunelveli sambar, but with a few variations in the cooking methods. For Tirunelveli Sambar, we add sambar powder while cooking the vegetables in the tamarind extract. But for this drumstick leaves sambar, we add sambar powder in the final stage. Generally for sambar prepared with greens, the sambar turns thick so I have decided to add it in the end. In this method, the drumstick leaves stay separate in the sambar and the consistency is also perfect to serve with rice. Make sure to separate the leaves from the stem without any thin sticks. I made a video of the Drumstick leaves sambar. Do check it

Fenugreek Rice - Venthaya Choru & Coconut Thuvaiyal - Easy Lunch Recipes

Fenugreek Rice - a simple rice recipe with no onion and  no tomato. This is a traditional rice recipe made with fenugreek, rice, coconut and garlic cloves. I learnt this recipe from my Grandmother. This recipe is very similar to our black urid dal rice. I tried this rice many times and we all loved it very much. We can easily prepare this rice within 10 minutes since there is no need for any chopping works. The main flavouring for this rice recipe is the fenugreek. While roasting the fenugreek keep an eye on it, over roasting can make it bitter and you will miss their aroma and flavor in the rice. As it is a summer season, this fenugreek rice will be perfect and it helps to lower the body temperature.  Also, this is a perfect dish for diabetes. Because fenugreek is high in soluble fibre, which helps to  lower blood sugar by slowing down digestion. This fenugreek rice can be served with coconut thuvaiyal and appalam.  Rice Varieties Coriander leaves and Tomato Pulav  Paneer Kofta Biryan

Pulikuzhambu - Tirunelveli style Pulikuzhambu recipe

The best and the most authentic Tirunelveli recipe is this Pulikuzhambu. This dish is tangy and spicy with unique taste. This kuzambu is a must - have during family gatherings and it is also easy to make. Adding of drumstick or brinjal gives extra taste to it. If you do not have vegetables, add sundaikkai vathal along with onions and garlics. When you cook large amounts of this kuzhambu, you can save some for future meals. This kuzhambu tastes perfect the next day. The leftover kuzhambu can be mixed with any kootu or keerai masiyal and keep the mixture in low flame for 10 to 15 minutes. This thick mix of this kuzhambu and keerai or kootu gives you a tasty side dish for curd rice.Just serve this kuzhambu with a tsp of ghee over the rice and paruppu (dal) and  you will definitely enjoy the taste. The perfect side dish is yam masiyal , drumstick leaves th uvaram or any vegetable kootu. Try this tasty, tangy and spicy kuzhambu. Here is the recipe video for P

Vellai curry (Sambar without dal) - Tirunelveli Vellai Curry

Vellai curry(Sambar without dal) Vellai curry is another popular kuzhambu from Tirunelveli. Very few ingredients, fast and really tasty.  This Vellai curry is served along with kadaintha keerai ( keerai masiyal) or paruppu(dal) with plain rice. This kuzhambu is similar to karakuzhambu. You can add any seasonal vegetables or cooked lentils such as chickpeas and mochai. This kuzhambu takes about 20 minutes, uses ingredients that I always have on hand and tastes so good. You can adjust the heat by adjusting the amount of chilly powder and sambar powder. I always use homemade chilly powder which is not spicy. If you are using store bought chilly powder then,  reduce the quantity. I used the same technique of adding asafoetdia in the final stage, which really brightens up the flavours.  If you try this kuzhambu I promise it will become one of your regulars. Let's see how to prepare this Vellai curry with step by step photos. Check out my other kuzhambu varities also.