Kerala Style Cauliflower Kurma Recipe
Cuisine: Kerala | Course: Dinner | Diet: Vegetarian
Servings: 3 | Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes
Introduction
Kerala Style Cauliflower Kurma, a delightful and flavorful dish, is a rich, creamy curry made with cauliflower, carrots, and peas, simmered in a blend of aromatic spices and coconut milk. This traditional South Indian curry is a perfect addition to your dinner table and is best paired with steamed rice, crispy papad, and a side of beetroot thoran. The combination of the delicate cauliflower, fresh vegetables, and coconut milk creates a comforting, satisfying meal that will transport you to the sunny shores of Kerala with every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 cup |
| Carrot (chopped) | 1/2 cup |
| Green peas | 3 tbsp |
| Onion (finely chopped) | 1 medium |
| Ginger-garlic paste | 1 1/2 tbsp |
| Green chilies (slit) | 2 |
| Tomato puree | 1 medium tomato |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1 tsp |
| Coriander powder | 2 tsp |
| Cumin powder | 1/2 tsp |
| Cinnamon stick | 1-inch |
| Curry leaves | 2 sprigs |
| Thin coconut milk | 1 cup |
| Thick coconut milk | 1/2 cup |
| Salt | to taste |
| Cashews (chopped) | 5 pieces |
| Oil | as needed |
| Fresh coriander leaves (finely chopped) | 2 tbsp |
| Grated coconut | for garnishing |
Instructions
-
Prepare the Vegetables
- Begin by heating water in a saucepan. Add the chopped cauliflower, carrots, and green peas. Allow them to boil for about 5 minutes until the vegetables are tender yet firm. Once done, drain the water and set the vegetables aside in a bowl.
-
Cooking the Spices
- Heat oil in a pan or wok over medium heat. Once the oil is hot, add the cinnamon stick and curry leaves. Let them sizzle and cook for about 10 seconds, releasing their fragrance.
- Add the finely chopped onions and sauté until they become soft and translucent, about 3-4 minutes.
-
Adding the Aromatics
- Once the onions are soft, add the ginger-garlic paste and slit green chilies. Sauté for another 30 seconds, allowing the raw aroma of the ginger and garlic to cook off.
-
Spices and Tomato Puree
- Now, add the tomato puree, red chili powder, turmeric powder, cumin powder, and coriander powder to the pan. Stir the mixture well to combine, and let it cook for 3-5 minutes, allowing the oil to separate and the spices to blend into a smooth base.
-
Simmering the Vegetables
- Add the thin coconut milk to the spice mix, followed by the boiled vegetables. Stir well to combine. Add salt to taste and let it simmer for 5 minutes, allowing the vegetables to absorb the flavors of the curry.
-
Final Touches
- After 5 minutes, reduce the heat and add the thick coconut milk to the curry, along with the chopped cashews. Stir gently and let it cook for another 2-3 minutes until the sauce thickens to your desired consistency.
-
Garnishing and Serving
- Turn off the heat and garnish the Kerala Style Cauliflower Kurma with freshly chopped coriander leaves and grated coconut for a fragrant touch.
- Serve this creamy, aromatic kurma hot with steamed rice, crispy papad, and a side of beetroot thoran for a complete Kerala-style dinner.
Tips for Best Results
- Coconut Milk: Using both thin and thick coconut milk adds a beautiful creamy texture to the kurma. If you want a richer flavor, you can increase the quantity of thick coconut milk.
- Spices: Adjust the quantity of spices based on your preference for heat and flavor. If you like it spicier, you can increase the red chili powder and green chilies.
- Vegetables: Feel free to mix and match the vegetables in this recipe. While cauliflower, carrots, and peas are traditional, you can also add potatoes, beans, or even bell peppers to the kurma.
- Cashews: Cashews add a nice crunch to the curry. If you’re allergic to nuts or prefer a different texture, you can skip them or replace them with roasted peanuts.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 18 g |
| Protein | 4 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sodium | 200 mg |
| Potassium | 400 mg |
| Vitamin A | 1500 IU |
| Vitamin C | 35 mg |
| Calcium | 45 mg |
| Iron | 2 mg |
This Kerala Style Cauliflower Kurma recipe brings the authentic flavors of Kerala to your kitchen, combining the richness of coconut milk with the warmth of spices. Whether you’re a seasoned cook or new to South Indian cuisine, this dish will quickly become a favorite at your dinner table. Enjoy the perfect balance of spice, creaminess, and freshness, all in one delightful curry!
