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.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.

Prep time : 15 minutes

Cook time : 25 minutes

Serves : 4

Category : side dish

Author : Muthulakshmi Madhavakrishnan

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.

Similar recipes @virundhombal
Hotel vegetable kurma
Carrot and green peas kurma
Soya chunks kurma
Paneer and capsicum kurma

Comments

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder. This is a quick and easy gravy recipe with a few ingredients. Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy. In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it.

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry - Kathirikkai Poriyal Elephant Foot Yam St

Kara Kuzhambu | Kara Kuzhambu with Sundakkai Vathal

Karakuzhambu - spicy and tangy kuzhambu with a combination of different flavours. This hotel style karakuzhambu is one of my husband's favourite kuzhambu served in restaurants for meals. After a few practices, I found the exact flavour and it was a big hit in our home. Tamil Nadu cooking is famous for its varieties of kuzhambu. This Karakuzhambu is one among them. The kara kuzhambu can be prepared in two ways - with vegetables like drumstick or brinjal and the other one is prepared with dried vathals like sundakkai vathal etc. Today we are going to see how to prepare hotel style karakuzhambu with dried sundakkai vathal.

Mushroom Salna - Side Dish For Parotta, Chapathi and Brinji

Today we are going to see how to make the best salna for parotta and chapathi. This mushroom salna is sure to become one of your favourite side dishes. When it comes to side dish for parotta, I find many people prefer salna with a thin gravy. Salna and parotta are always a perfect combination. This mushroom salna is definitely a great option if you are busy because it takes only 15 minutes to cook. If you want to cook any dishes perfectly you need to practice regularly. Before you try to cook, it is essential to have patience and interest in cooking. We have all experienced small,small mistakes in cooking. Regular practices help to improve our cooking skills. I tried this salna many times, but each and every time I felt something I missed it. For the fans of gravies - kurma and salna are same. Both kurma and salna are flavorful with masalas and spices. Actually, they differ from each other in the consistency. After knowing the difference it helps me to do better. When talking about the

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin. Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala. To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe. When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big arai keerai bundle and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

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

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil. This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly gro

VIRUNDHOMBAL

Search This Blog