Cauliflower kurma is very simple to prepare and goes well with chapati, parathas, poori and other rice dishes like peas pulao, jeera pulao, vegetable pulao, vegetable rice etc. We had it with rotis and my family loved it very much. Today let us learn how to make South Indian style cauliflower kurma following this easy recipe.
Cut cauliflower into small florets. Wash it and put it in boiling water with a little salt for 5 minutes. Drain the water completely, cut it into bite size florets and keep it aside.
Soak cashew nuts and poppy seed in a little hot water for 15 minutes. Grind it to a fine paste along with grated coconut. Our masala paste for the kurma is ready.
Grind ginger, garlic and green chillies to a coarse paste. Keep it aside.
Note – the consistency of the gravy can be adjusted as per individual preferences.
Cauliflower Kurma Recipe
Prep Time : 15 mins
Cook Time : 30 mins
Serves: 3-4
Recipe Category: Side dish for chapati-idiyappam-appam
Recipe Cuisine: South Indian
Serves: 3-4
Recipe Category: Side dish for chapati-idiyappam-appam
Recipe Cuisine: South Indian
Ingredients needed
Cauliflower- 1 medium size
Onion chopped -1 cup
Tomato -3/4 cup chopped
Ginger -1 inch piece
Garlic – 4 cloves
Green chillies -2-3
Spice powder
Turmeric powder -1/4 tsp
Chilli powder – 1 tsp
Coriander powder -2 tsp
Cumin Powder -1 tsp
For grinding (masala paste)
Coconut grated – 1/3 cup
Cashew nuts-5-6
Poppy seeds -1 tsp
For the seasoning
Oil -2 tbsp
Jeera seeds /cumin seeds -1 tsp
Salt needed
Preparation
Cut cauliflower into small florets. Wash it and put it in boiling water with a little salt for 5 minutes. Drain the water completely, cut it into bite size florets and keep it aside.
Soak cashew nuts and poppy seed in a little hot water for 15 minutes. Grind it to a fine paste along with grated coconut. Our masala paste for the kurma is ready.
Grind ginger, garlic and green chillies to a coarse paste. Keep it aside.
Method
Heat oil, add cumin seeds, when it sizzles, add finely chopped onion and fry until onions turn transparent. Add little salt to the onions to speed up the process.
Add ginger-garlic-green chilli paste. Saute for a few more minutes.
Add chopped tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder, salt needed and cook until the tomato becomes mushy. If it becomes dry, you can add a tbsp of water.
Once the tomatoes are cooked well, add cauliflower florets and mix well so that it is well coated with the masala.
Then add a cup of water and cook covered on medium flame until cauliflowers are tender.
Then add the ground coconut paste, needed water and cook on medium heat until everything gets blended well.
Garnish with coriander leaves and serve hot. It is a fantastic side dish for chapati, parathas, ghee rice, idiyappam, appam and poori.
Note – the consistency of the gravy can be adjusted as per individual preferences.
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View Comments (41)
Have never tried doing kurma with cauliflower, but am sure nice one with roti...looks yummy
Hello Padhu,
Nice and simple recipe...Thanx for fianlly visiting!!!:)
Sameena@
http://www.myeasytocookrecipes.blogspot.com
looks very inviting...and delicious...
check out the event at my blog dear
Nice simple dish.
Looks very tempting:)
delicious korma...nice click..!
I cook Cauliflower in simple way with onion ginger garlic. but adding coconut would definitely add a good twist to it. looks scrumptious.
great idea padhu...
I love cauliflower very much..kurma looks very tempting...
Love this kurma.Looks really delicious!