Kerala Style Cauliflower Kurma Recipe
Description:
Kerala Style Cauliflower Kurma is a delightful and aromatic curry, typical of the Kerala region, known for its rich coconut flavors. This vegetarian curry features a combination of cauliflower, carrots, and green peas, all simmered together in a vibrant and creamy coconut milk base. With its subtly spiced profile and slightly mashed vegetables, it pairs wonderfully with rice, Idiyappam, or even parathas. This dish brings together the traditional flavors of Kerala, offering a comforting, hearty meal that’s perfect for dinner.
Cuisine:
Kerala Recipes
Course:
Dinner
Diet:
Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Cauliflower (gobi) | 1 cup, florets |
| Carrots (Gajjar) | 1/2 cup, diced |
| Green peas (Matar) | 2 to 3 tablespoons, fresh or frozen |
| Onion | 1, finely chopped |
| Ginger Garlic Paste | 2 tablespoons |
| Green Chillies | 2, slit |
| Tomato | 1, pureed |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Curry leaves | 2 sprigs |
| Coconut milk (thin) | 1 cup |
| Coconut milk (thick) | 1/2 cup |
| Salt | As required |
| Cashew nuts | 4 to 5, broken |
| Oil | As required |
| Coriander leaves (Dhania) | 2 tablespoons, finely chopped |
Nutritional Information (Approximate per serving):
- Calories: 200-250 kcal
- Carbohydrates: 20g
- Proteins: 5g
- Fat: 15g
- Fiber: 3g
- Sodium: 400-500mg
Preparation Time:
10 minutes
Cooking Time:
40 minutes
Instructions
-
Boiling the Vegetables:
Start by heating sufficient water in a saucepan. Add the chopped cauliflower, carrots, and green peas. Boil the vegetables just until they are tender but still slightly firm—do not overcook. Drain the water and transfer the boiled vegetables into a mixing bowl, setting them aside for later use. -
Sautéing the Spices:
In a heavy-bottomed pan, heat oil over medium flame. Add the cinnamon stick and curry leaves, allowing them to infuse the oil with their fragrant aroma. -
Onions and Aromatics:
Next, add the finely chopped onion to the pan. Sauté until the onions become translucent, taking care not to burn them. Then, stir in the ginger garlic paste and slit green chillies. Continue frying until the mixture turns golden and aromatic. -
Adding Tomato and Spices:
Stir in the pureed tomato, followed by the red chilli powder, turmeric powder, cumin powder, and coriander powder. Cook the mixture for a few minutes until the oil begins to separate from the masala, signifying that the spices have cooked well. -
Simmering with Coconut Milk:
Pour in the thin coconut milk and bring it to a gentle simmer. Add the pre-cooked vegetables and adjust the salt to taste. Let the curry cook on low flame for about 5 to 6 minutes, allowing the flavors to meld together. -
Finishing the Kurma:
Once the curry is cooked through, stir in the thick coconut milk to give the kurma its creamy texture. Add the broken cashews for a touch of richness. Turn off the heat and garnish the dish with freshly chopped coriander leaves. -
Serving:
Serve the Kerala Style Cauliflower Kurma hot with steamed rice, Idiyappam, or Whole Wheat Lachha Parathas. For an extra touch, you can serve it with Elai Vadam for a traditional Kerala meal experience.
Tips for Perfect Kerala Style Cauliflower Kurma:
- Vegetable Variations: You can mix in other vegetables like potatoes, beans, or peas to add more variety to the curry.
- Consistency: Adjust the consistency of the curry by adding more coconut milk, depending on how creamy or soupy you prefer the kurma.
- Spices: Adjust the spice levels by increasing or decreasing the quantity of green chillies and red chilli powder to suit your taste.
- Vegan Option: For a fully vegan version, you can use oil instead of ghee and skip the cashew nuts or use roasted peanuts as a substitute.
This Kerala Style Cauliflower Kurma is a wonderful dish that embodies the essence of Kerala’s cuisine, making it perfect for a cozy, comforting dinner. Whether served with rice or parathas, it brings a delicious and authentic taste of South India to your table.
