Ke Perfect South Indian Cauliflower Kurma Recipe For Chapati, Puri, Idli F

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Perfect South Indian Cauliflower Kurma Recipe For Chapati, Puri, Idli

 Cauliflower kurma with step by step photos and videos. 

Cauliflower kurma is a South Indian gravy-like dish cooked with fresh cauliflower florets, peas, carrots, herbs and other spices. This easy to prepare cauliflower recipe is vegan, gluten-free, slightly spicy and incredibly aromatic. This recipe simple to prepare and take less than fifteen minutes to prepare. It goes nicely with rice, roti puri and other Indian dishes. Today, we'll talk about this delicious, flavorful and lip-smacking cauliflower recipe. 

    About This South Indian Cauliflower Kurma

    When discussing the South Indian form of cauliflower kurma, we should say that it is the south Indian variant of the North Indian cauliflower sabji. This meal, like all other south Indian cuisines, is bursting with the flavors of curry leaves, garam masala and other herbs and spices native to the region. The stew is thickened excellently with freshly grated coconut, poppy seeds and cashews. 

    The cauliflower kurma is made differently in different regions of South India. Some people make the dish with fried cauliflower florets, while others simmer it in coconut milk till tender. However, today's post depicts the flavor of my native. The recipe does not require any frying and require very little oil. 

    Today, we shared a vegan version of cauliflower kurma. However, you can enhance the flavor by adding one teaspoon of any excellent quality ghee or cooking the dish entirely in ghee. 

    The freshness and texture of the cauliflower florets are essential in a cauliflower curry. When the florets are overdone, they can be soft and mushy. The gravy will loose its flavor as a result of this. In the following section of tips and tricks, we'll go through this. Please read it before beginning the preparation.

    Cauliflower Kurma - Pro tips

    1. Make sure the cauliflower heads are firm and fully closed when selecting a decent cauliflower. There should be no black spot on it; black spots and soft heads indicate rotting. 
    2. As we already discussed in the gobi matar recipe, the cauliflower florets should be submerged in saline lukewarm water to eliminate dirt and small worms. This is an important step that never be overlooked.
    3. In a cauliflower curry, it's important to keep the crunchiness of the cauliflower. Cauliflower becomes soft and mushy if it is overcooked. So, always, cook the cauliflower in just enough water until it is tender. 
    4. Coconut, cashews, and poppy seeds are used to the built the consistency of the gravy. All of these ingredients will thicken the gravy,  if used in a curry.

    How to Make cauliflower kurma

    South Indian cauliflower kurma Recipe | South Indian Style cauliflower curry with coconut | How to make cauliflower kurma for chapathi, puri, and idli

    Cauliflower in rich creamy coconut sauce

    Preparation time: 30 minutes | Cooking time: 20 minutes | Total time: 40 minutes


    • 300gm separated cauliflower florets
    • 1 small carrot, peeled and diced (70 gm)
    • 1/4 cup green peas, fresh or frozen
    • 1 large onion, peeled and sliced lengthwise
    • 2 medium ripe tomatoes, diced or 1 cup diced ripe tomatoes
    • 2 to 3 green chilies, finely chopped
    • 1" piece ginger , finely chopped
    • 5 to 6 garlic cloves, peeled
    • 1/2 teaspoon turmeric powder
    • 1 tablespoon coriander powder
    • 1 teaspoon spoon chili powder (adjust to your taste)
    • 1 teaspoon garam masala
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 1 spring curry leaves
    •  Handful of coriander leaves, finely chopped
    • 3 tablespoon oil
    • Salt to taste
    • Water as needed
    To grind
    • 1/2 cup freshly grated coconut
    • 1 tablespoon cashews
    • 1 teaspoon poppy seeds
    • 1/2 teaspoon fennel seeds

    How to make South Indian Style Cauliflower Kurma 

    1. We need to blanch the cauliflower, before we start making the kurma. Remove the stem and green leafy portion of the cauliflower with your hands and carefully separate the florets. To get rid of the worms that hide inside the florets, soak them in salted lukewarm water for 20 minutes.   Wash thoroughly with fresh tap water and set side. 

    2. Meanwhile, soak the cashews and poppy seeds in water and set them aside.

    3. Heat the oil in a wok over high heat, then add mustard seeds once the oil is heated. The mustard seeds will instantly begin to crackle if the oil is heated. Wait until the sound of crackling stops.

    4. Add one teaspoon cumin seeds and one spring curry leaves as well.

    5. As soon as the sizzling sound stops, add finely sliced onion, green chilies ginger and garlic. Sauté till the onion turns translucent.

    6. I used two large, ripe tomatoes in this recipe. Consider the taste of tomatoes before selecting them. Use less if the tomatoes are too sour. To make it cook faster, I cut it small.

    7. Mix well and simmer the tomatoes on a low heat with lid on until tender.

    8. When the tomatoes have softened, remove the lid and add the spice powders at this point. 1/2 teaspoon turmeric, 1 tablespoon coriander powder, 1 teaspoon hot chili powder and 1 teaspoon garam masala are used. Adjust the taste of chili powder to your preference. Remember that when sautéing the onion, we added some green chilies. 

    9. Cook for two minutes, stirring constantly until the raw smell of the spices has vanished. 

    10. At this pint, add the cauliflower florets, carrots, green peas and salt. Pour half a cup of water to avoid burning throughout the cooking process. As the vegetables cook, water will ooze out, so don't add too much.

    11. Mix everything together, cover the pan with its lid and cook until the veggies are tender. To achieve uniform softness, stir in between.
    12. Meanwhile, take 1/2 cup freshly ground coconut, 1/2 teaspoon fennel seeds and the soaked cashew nuts and poppy seeds in a mixer jar. Add enough water to grind.

    13. Grind into a smooth paste.

    14. Once the vegetables turn soft, add the coconut paste and water. During the preparation of this dish, I used only one cup and a quarter cup of water. Cook on high heat until the gravy has thickened and reached the desired consistency. A semi-thick gravy is required for a cauliflower kurma. 

    15. Switch off the flame and put handful of fresh coriander leaves. 

    16. Serve with chapati, poori or rice. Enjoy.

    Happy cooking


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