Indian Recipes
Creamy Kerala Cauliflower Kurma – Authentic South Indian Curry Recipe
Kerala Style Cauliflower Kurma Recipe
A flavorful, aromatic dish inspired by the vibrant cuisine of Kerala, this Cauliflower Kurma combines the rich creaminess of coconut milk with the earthy, comforting taste of cauliflower and vegetables. Perfect for a cozy dinner, this recipe is delicious with steamed rice or soft Indian breads like Whole Wheat Lachha Parathas.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower florets (gobi) | 1 cup |
| Carrots, diced (gajjar) | 1/2 cup |
| Green peas (fresh or frozen) | 2-3 tbsp |
| Onion, finely chopped | 1 |
| Ginger Garlic Paste | 2 tbsp |
| Green Chillies, slit | 2 |
| Tomato, pureed | 1 |
| Turmeric powder (Haldi) | 1/2 tsp |
| Red Chilli powder | 1 tsp |
| Coriander Powder (Dhania) | 2 tsp |
| Cumin powder (Jeera) | 1/2 tsp |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Curry leaves | 2 sprigs |
| Coconut milk, thin | 1 cup |
| Coconut milk, thick | 1/2 cup |
| Salt | As needed |
| Cashew nuts, broken | 4-5 |
| Sunflower Oil | As needed |
| Coriander leaves, chopped | 2 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fiber | 5 g |
| Fat | 15 g |
| Saturated Fat | 5 g |
| Sodium | 360 mg |
| Vitamin C | 22 mg |
| Iron | 1.3 mg |
Instructions
-
Prepare the Vegetables
- Begin by heating a saucepan filled with water.
- Add cauliflower florets, diced carrots, and green peas. Blanch the vegetables until they are just tender.
- Drain the vegetables, taking care not to overcook them, and set them aside.
-
-
Saute the Aromatics
- In a heavy-bottomed pan, heat a small amount of sunflower oil.
- Add the cinnamon stick and curry leaves, allowing them to sizzle briefly to release their flavors.
- Add finely chopped onion and sauté until it turns translucent.
-
Cook with Spices and Tomato
- Add the ginger-garlic paste and slit green chilies, stirring until they turn golden.
- Mix in the pureed tomato, followed by red chili powder, turmeric powder, cumin powder, and coriander powder.
- Fry the mixture until the oil begins to separate from the masala, indicating that it’s fully cooked.
-
Combine with Coconut Milk and Vegetables
- Pour the thin coconut milk into the pan and add the blanched vegetables.
- Season with salt, adjusting as needed, and let the mixture simmer on a low flame for about 5-6 minutes.
-
Finish with Thick Coconut Milk and Cashews
- Add the thick coconut milk, stirring gently. Sprinkle the broken cashew nuts over the curry.
- Turn off the heat to prevent curdling of the thick coconut milk, keeping the curry rich and creamy.
-
Garnish and Serve
- Garnish with freshly chopped coriander leaves and a sprinkle of grated coconut for an extra layer of flavor.
- Serve the Kerala Style Cauliflower Kurma warm alongside steamed rice or Whole Wheat Lachha Parathas for a comforting, satisfying meal.
Enjoy this Kerala-style delicacy, a beautifully balanced blend of spices and creaminess that showcases the traditional flavors of South Indian cuisine!
