Cauliflower Kurma Recipe
A Flavorful Vegetarian Delight from Tamil Nadu
Description:
Cauliflower Kurma is a delectable and aromatic curry that hails from the culinary traditions of Tamil Nadu. If you ever visit a renowned hotel in Tamil Nadu, you’re sure to be greeted with the rich flavors of this dish. With the perfect blend of spices and creamy coconut paste, Cauliflower Kurma is a great choice for a satisfying lunch, and pairs wonderfully with rice, chapati, or even appam.
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Cauliflower | 1 medium-sized, chopped |
| Tomato | 1, finely chopped |
| Small onions | 15, finely chopped |
| Green chilies | 3, slit and chopped |
| Garlic cloves | 4, grated |
| Ginger | 1-inch piece, grated |
| Turmeric powder | 1/4 teaspoon |
| Cumin powder | 1/4 teaspoon |
| Salt | To taste |
| Coconut | 4 tablespoons, finely chopped |
| Fennel seeds | 1 teaspoon |
| Cashews | 1 teaspoon |
| Poppy seeds (Khus Khus) | 1 teaspoon |
| Coriander seeds | 1/2 teaspoon |
| Roasted gram (Roasted chana dal) | 1 teaspoon |
| Dry red chilies | 2 |
For Tempering:
| Ingredients | Quantity |
|---|---|
| Coconut oil | 1 tablespoon |
| Clove | 1 |
| Cardamom | 1 |
| Star anise | 1 |
| Bay leaf | 1 |
| Curry leaves | A sprig |
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Servings: 4
Instructions:
-
Prepare the Spice Paste:
- Begin by soaking the coconut, fennel seeds, cashews, poppy seeds, coriander seeds, roasted chana dal, and dry red chilies in 1/4 cup of warm water for about 20 minutes.
- After soaking, transfer all the ingredients into a mixer grinder and grind them into a smooth paste by adding a little water as needed. Set this paste aside.
-
Cook the Cauliflower:
- In a saucepan, add 3 cups of water and bring it to a boil. Once the water starts boiling, add the chopped cauliflower and cook for about 5 minutes. Drain the water and set the cauliflower aside.
-
Prepare the Curry Base:
- In a deep pan or kadhai, heat 1 tablespoon of coconut oil. Once hot, add the whole spices for tempering: clove, cardamom, star anise, bay leaf, and curry leaves. Allow them to splutter for a few seconds.
- Add the grated ginger, garlic, finely chopped onions, and chopped tomato to the pan. Sautรฉ until the onions turn soft and golden and the tomatoes cook down to a soft consistency.
-
Add the Spices:
- Add turmeric powder, cumin powder, and salt to the pan. Stir well and let it cook for 3-4 minutes to allow the spices to blend into the base.
-
Combine the Cauliflower:
- Add the cooked cauliflower to the pan and stir gently to coat it with the spices. Let it cook for another 5 minutes.
-
Add the Coconut Paste:
- Now, add the freshly ground coconut spice paste and mix everything thoroughly. Add about 1/2 cup of water and stir to combine. Let this simmer for another 5 minutes.
-
Simmer and Serve:
- Once everything is well combined and the cauliflower is cooked through, check for salt and adjust to taste. Turn off the heat and your Cauliflower Kurma is ready to be served.
Serving Suggestions:
Cauliflower Kurma pairs best with steamed rice, chapati, or even appam for a traditional South Indian meal. It can also be enjoyed alongside a serving of Chaw Chaw Thoran (vegetable stir fry) for a wholesome meal.
This Tamil Nadu-inspired Cauliflower Kurma brings together a delightful fusion of spices and coconut, making it a hearty and flavorful dish that is both satisfying and nourishing. Whether you’re looking for a light lunch or an accompaniment to a festive meal, this recipe is sure to impress with its rich and creamy texture.
