South Indian Style Cauliflower Kurma Recipe

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Cauliflower Kurma is a popular South Indian dish. This flavorful dish is prepared with cauliflower and rich spices. Generally, this dish is prepared during festivals or for any occasion. It is a quick, tasty, and mouth-watering dish.

Ingredients

1Cauliflower (gobi), roughly chopped into smaller pieces
1Tomato, finely chopped
15 to 20Shallots, finely chopped
3 to 4Green Chilies, cut lengthwise
4cloves Garlic, grated
1 inchGinger, grated
1/4 teaspoonTurmeric powder (Haldi)
1/4 teaspoonCumin powder
saltto taste

For the ground masala paste

4 teaspoonsFresh coconut, finely chopped
1 teaspoonFennel seeds (Saunf)
5-6Cashew nuts, approximately 6-8
1 teaspoonPoppy seeds
1/2 teaspoonCoriander seeds
1 teaspoonRoasted Chana Dal (Pottukadalai
2Dry red chilies

For tempering

1 tablespoonCoconut Oil/ any other cooking oil
1Cloves
1Green cardamom
1Star anise
1Bay leaf (tej patta)
1sprig Curry leaves

Directions

In a bowl add coconut, fennel seed, cashew nuts, poppy seed, coriander seed, chana dal, red chili, and 1/4 cup of warm water and soak it for 20 minutes and then blend them to a fine paste using a little water in a blender and keep it aside.
In a pan add 3 cups of water and add the chopped cauliflower and cook them for 5 minutes and switch off the flame and drain the water and keep it aside.
Heat a wide pan or wok on a low flame with coconut oil and add cloves, green cardamom, star anise, bay leaf, and curry leaves and fry it.
Add the grated ginger, garlic, chopped shallots, tomatoes and a pinch of salt and fry till the onions turn transparent and the tomatoes are mushy.
Add turmeric powder, cumin powder and mix well and add 1/2 cup of water and cook on a low flame for 3-4 minutes.
Add the boiled cauliflower and cook on a low flame for 5 min and when the cauliflower is completely soft, add the blended masala paste and salt.
Mix it well and cook on low flame for another 5 minutes and switch off the flame.
Serve it hot with rice and complete your meal.

Meghna Nath