cauliflower Kurma is a scrumptious, mildly spiced South indian curry made with gentle cauliflower florets cooked in a wealthy coconut-based gravy. This flavorful kurma pairs flawlessly with chapati, parotta, dosa, or even steamed rice. The creamy texture and fragrant spices make it a favourite in lots of households.
Ingredients:
For the masala paste:
Grated coconut – ½ cup
Fennel seeds – 1 tsp
inexperienced chillies – 2
Ginger – 1 inch
Garlic – three cloves
Roasted gram dal (pottukadalai) – 1 tbsp
Cashews – five (non-obligatory for richness)
Water – as needed to grind
For the kurma:
Cauliflower – 1 medium head (reduce into florets)
Onion – 1 big (thinly sliced)
Tomato – 1 medium (chopped)
Curry leaves – 1 sprig
Mustard seeds – 1 tsp
Cinnamon – 1 small stick
Cloves – 2
Bay leaf – 1
Turmeric powder – ¼ tsp
Salt – to taste
Oil – 2 tbsp
Water – 1 to at least one.five cups
Coriander leaves – for garnish
Approach:
1. Prepare Masala: blend all components below “masala paste” to a smooth paste using little water. Set apart.
2. Tempering: heat oil in a pan. Add mustard seeds, cinnamon, cloves, bay leaf, and curry leaves. Sauté till aromatic.
3. Add sliced onions and sauté till translucent. Add chopped tomatoes and prepare dinner until soft.
4. Add turmeric powder and salt. Mix inside the ground masala paste and cook dinner for 2–3 mins till uncooked smell disappears.
5. Add cauliflower florets and water. Blend nicely and simmer on medium warmness for 10–12 minutes until cauliflower is cooked but firm.
6. Modify salt and consistency. Garnish with chopped coriander leaves.
Serving thought:
Serve warm with chapati, dosa, or parotta. This cauliflower kurma is creamy, mildly spiced, and full of South indian flavors.
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