Tamil Nadu Style Cauliflower Kurma – Restaurant-Style Cauliflower Chops

Cauliflower Kurma Recipe – Tamil Nadu Restaurant Style Cauliflower Chops
Description:
Cauliflower Kurma, or “Cauliflower Chops,” is a beloved dish from the streets of Chennai, especially enjoyed with a soft, flaky parotta. This comforting dish, with its vibrant yellow color, has a slightly rich and fragrant flavor that perfectly complements the paratha or idiyappam. Made with cauliflower as its main ingredient, this kurma has a texture that is somewhat similar to burji, making it both filling and flavorful. The aromatic spices, coconut, and the richness from roasted nuts create a dish that’s perfect for a hearty lunch or dinner.

Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian

Ingredients

Preparation Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 80 minutes

Serves: 4

Instructions

1. Prepare the Masala Paste:

   • Begin by soaking the ingredients listed for the ground masala paste (fresh coconut, fennel seeds, cashew nuts, poppy seeds, coriander seeds, roasted gram dal, and dry red chillies) in 1/4 cup of warm water for about 20 minutes.
   • After soaking, grind these ingredients into a smooth, fine paste using a little water. Set the paste aside.

2. Cook the Cauliflower:

   • In a large pot, bring 3 cups of water to a boil. Add the chopped cauliflower to the water and cook for 5 minutes. Once cooked, turn off the heat, drain the water, and set the cauliflower aside.

3. Temper the Spices:

   • Heat coconut oil in a wide pan or wok over low heat. Add the cloves, cardamom pods, star anise, bay leaf, and curry leaves to the hot oil. Let them sizzle for a few seconds to release their aromas.

4. Sauté the Aromatics:

   • Add the finely chopped garlic, ginger, and pearl onions to the pan. Sauté them until the onions turn transparent and the garlic and ginger become fragrant.
   • Next, add the chopped tomatoes along with a pinch of salt and continue stirring until the tomatoes soften and become mushy.

5. Add the Spices:

   • Once the tomatoes have cooked down, add the turmeric powder and cumin powder to the pan. Stir well to combine all the ingredients.
   • Pour in 1/2 cup of water and allow the mixture to simmer for 3-4 minutes.

6. Cook the Cauliflower:

   • Add the cooked cauliflower to the pan and let it simmer for an additional 5 minutes, allowing the flavors to meld together and the cauliflower to soften further.

7. Add the Masala Paste:

   • Once the cauliflower is tender, add the freshly ground masala paste to the pan along with salt to taste. Stir everything together to ensure the cauliflower is well coated in the flavorful masala.
   • Allow the mixture to cook on low heat for another 5 minutes, letting the flavors absorb into the cauliflower.

8. Final Adjustments:

   • Check the seasoning and adjust the salt or spice level to your preference. If needed, you can add a little more water to achieve your desired consistency.

9. Serve:

   • Once the cauliflower kurma is ready, transfer it to a serving bowl. Serve hot alongside traditional Kerala-style Appam, idiyappam, phulka, or malabar paratha for a complete meal.

Serving Suggestions:

This delightful Cauliflower Kurma pairs beautifully with a soft and fluffy Kerala-style Appam or Malabar Paratha. The richness and aromatic flavors of the kurma complement the soft bread perfectly, making it an ideal combination for a comforting meal. You can also serve it with idiyappam or phulka for a different yet equally satisfying experience.

Note:

• The richness of coconut and the nuttiness from cashews and poppy seeds add depth to this dish, while the subtle heat from the green chillies enhances the overall flavor profile.
• This dish is also versatile; you can substitute cauliflower with other vegetables like carrots, beans, or potatoes for a different variation of kurma.

Enjoy the delicious and fragrant Cauliflower Kurma, a quintessential Tamil Nadu-style dish, that brings the authentic taste of Chennai’s restaurant-style parotta-chops right to your home!