Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kongunad cauliflower kuzhambu (tamil cauliflower kurma). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
KONGUNAD CAULIFLOWER KUZHAMBU (Tamil Cauliflower Kurma) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. KONGUNAD CAULIFLOWER KUZHAMBU (Tamil Cauliflower Kurma) is something which I’ve loved my whole life. They’re nice and they look fantastic.
Kongunad Cauliflower Kurma / Vegan Cauliflower Curry. South Indian Cauliflower kurma / kuzhambu makes an excellent side dish for Idly,Dosa,Chapati,Roti or Rice. Made with coconut, this kuruma / curry is a sure winner.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have kongunad cauliflower kuzhambu (tamil cauliflower kurma) using 21 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make KONGUNAD CAULIFLOWER KUZHAMBU (Tamil Cauliflower Kurma):
- Make ready For paste :-:
- Prepare 2 Tablespoons Ground nut oil
- Prepare 2 Tablespoons Roasted Gram dal
- Make ready 2 Teaspoons Cumin seed
- Get 2 dried Red Chillies
- Make ready 2 medium Onions, (roughly chopped)
- Make ready 1 Sprig Curry leaves
- Take 3 Tomatoes, roughly chopped
- Take To taste Salt
- Get 1/2 lime size Tamarind
- Make ready 1 Teaspoon Turmeric powder
- Take 2 Teaspoons Coriander powder
- Take 1 Cup shredded Coconut
- Take For Tampering :-:
- Make ready 1 Teaspoon Peanut Oil
- Get 1/2 Teaspoon Mustard seeds
- Get 1/2 Teaspoon Cumin seeds
- Prepare 1 Sprig Curry leaves
- Get Others :-:
- Prepare As needed Cooked florets
- Make ready 2 cups water
Serve Kerala Style Cauliflower Kurma with steamed rice and Elai Vadam for a comfort meal. This cauliflower kurma is an excellent side dish for chapathi, rice or dosa. Cauliflower is a great vegetable which has a really nice texture to it and will absorb the flavours of all the spices. My mom makes this cauliflower kurma kuzhambu for idli, dosa, chapati and rice during weekends (South Indian cauliflower gravy in English).
Steps to make KONGUNAD CAULIFLOWER KUZHAMBU (Tamil Cauliflower Kurma):
- Roast Gram Dal keep separate, Cook Cauliflower after boil and keep them separately too.
- Heat oil in a Kadai (wok) and add in the cumin, roasted gram and the dried red chillies, roast them for 20 seconds. Add the curry leaves, onions and salt. Saute in medium flame for 8 minutes until the onions are slightly brown. Once onions are brown, add all the other ingredients immediately namely, Tomatoes, grated coconut, tamarind, turmeric and coriander powder. Saute in medium flame for 7 minutes until the tomatoes are cooked and juiced down.
- Remove them in a plate to cook down then shift them to mixer and grind in very smooth paste form.
- Take a wok and heat a tablespoon of oil until hot. Add in the mustard seeds, cumin seeds and the curry leaves allowing them to pop. Add the ground masala paste mix it with 2 cups water to thin the gravy. now simmer for a few minutes.
- Add in the cooked Cauliflower and let it simmer for few minutes more.
- Serve hot with Roti or Parathas.
We call it as cauliflower Kuzhambu in Tamil. Every Sunday, my mom prepares this cauliflower gravy in the morning, take a break from regular cooking and spends the whole day with us. Drain the water completely, cut it into bite size florets and keep it aside. Main Kuzhambu We will make the mutton kuzhambu in a pressure cooker. Heat Indian sesame oil in a pressure pan / cooker and add in the curry leaves and chopped small onions (shallots).
So that is going to wrap this up with this special food kongunad cauliflower kuzhambu (tamil cauliflower kurma) recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
