Cauliflower Kurma (Tamil Nadu Restaurant Style Cauliflower Chops)
Indulge in the vibrant flavors of Tamil Nadu with this delightful Cauliflower Kurma, a dish celebrated for its aromatic spices and creamy texture. Perfect as a side for traditional Indian breads like appam, idiyappam, phulka, or Malabar paratha, this vegetarian recipe will transport you straight to the bustling streets of South India.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) | 1, roughly chopped |
| Tomato | 1, finely chopped |
| Shallots | 15 to 20, finely chopped |
| Green Chillies | 3 to 4, cut lengthwise |
| Garlic | 4 cloves, grated |
| Ginger | 1 inch, grated |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cumin Powder (Jeera) | 1/4 teaspoon |
| Salt | to taste |
| Fresh Coconut | 4 teaspoons, finely chopped |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cashew Nuts | 6 to 8 |
| Poppy Seeds | 1 teaspoon |
| Coriander (Dhania) Seeds | 1/2 teaspoon |
| Roasted Gram Dal (Pottukadalai) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Coconut Oil | 1 tablespoon |
| Cloves (Laung) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Star Anise | 1 |
| Bay Leaf (Tej Patta) | 1 |
| Curry Leaves | 1 sprig |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 180 kcal |
| Protein | 5 g |
| Fat | 10 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
Preparation Time
| Task | Time (Minutes) |
|---|---|
| Preparation | 20 |
| Cooking | 60 |
| Total Time | 80 |
Instructions
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Prepare the Masala Paste: Begin by soaking the ingredients designated for the masala paste (fresh coconut, fennel seeds, cashew nuts, poppy seeds, coriander seeds, and roasted gram dal) in 1/4 cup of warm water for approximately 20 minutes. Once soaked, transfer the ingredients to a grinder and blend them into a fine paste, adding just enough water to facilitate the grinding process. Set this aside.
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Cook the Cauliflower: In a large pot, bring 3 cups of water to a rolling boil. Carefully add the chopped cauliflower and cook for about 5 minutes. After the time is up, turn off the heat and drain the water, setting the cauliflower aside.
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Tempering the Spices: In a wide pan or wok, heat coconut oil over low flame. Add all the tempering ingredients: cloves, cardamom, star anise, bay leaf, and curry leaves. Allow the spices to sizzle for a few seconds, releasing their fragrant aromas.
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Sauté Aromatics: Add the grated ginger and garlic, followed by the finely chopped shallots and tomatoes, along with a pinch of salt to help draw out moisture. Stir continuously until the onions turn transparent and the tomatoes soften into a sauce-like consistency.
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Add Spices: Sprinkle in the turmeric and cumin powders, mixing thoroughly to coat the sautéed vegetables. Pour in 1/2 cup of water, allowing the mixture to simmer for 3 to 4 minutes, enabling the flavors to meld beautifully.
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Combine Cauliflower and Masala Paste: Introduce the previously boiled cauliflower to the pan, allowing it to simmer in the mixture for an additional 5 minutes until it is tender and infused with flavor. Once softened, add the prepared masala paste and adjust salt to taste. Stir everything together to ensure an even distribution of the spices.
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Final Cooking: Let the kurma cook over low heat for another 5 minutes. This final step will allow the dish to thicken slightly and deepen in flavor.
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Serve: Turn off the heat and garnish with fresh curry leaves or a sprinkle of chopped coriander, if desired. This Cauliflower Kurma is now ready to be enjoyed as a delicious side dish alongside your favorite Indian breads or rice.
Enjoyment
Cauliflower Kurma is not just a dish; it’s an experience, blending the rich heritage of Tamil Nadu cuisine with the comforting warmth of home-cooked meals. Serve it hot, paired with appam, idiyappam, or fluffy rice, and let the flavors of South India fill your kitchen and nourish your soul.
