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
βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business - 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 sautΓ© 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 itβs 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!
