October 8, 2012

Cauliflower Kurma

This is the most famous "Saravana Bhavan" kurma that I was talking about in my Idiyappam post! This kurma goes very well with all south-Indian tiffin items like idiyappam, parotta, appam. Also makes a great side for rice/roti.

Basic Info
Complexity - Simple
Prep time - 20 mins
Cook time - 20 mins
Serves - 4


Cauliflower - 1 Medium sized (cut into small florets)
Onion – 1 (Medium sized, chopped)
Tomato - 2 (Medium sized, chopped)
Green chillies - 1 (or) 2 (2 is on the spicier side, decide based on your spice tolerance level)
Cinnamon  - 1 inch
Clove - 3 nos
Cardamom - 1 pod
Ginger - 1 inch piece
Garlic - 4 pods
Turmeric powder - 1/2 tsp
Chilly powder - 1-2 tsp (2 tsp is on the spicier side, decide based on your spice tolerance level)
Coriander Powder - 1 tsp
Oil - 2 tbsp
Salt – as required
Chopped coriander leaves - 3 tbsp
Curry leaves - 1 sprig

To grind
Grated Coconut – 3 tsp
Cashews - 8 nos
Poppy seeds - 1 tsp
Roasted gram dhal - 1 tsp
Fennel seeds - 1 tsp

Use a mixer and make a fine paste of ginger & garlic. Keep it aside.

In a pressure pan, heat 2 tbsp of oil. To this, add cloves, cardamom seeds and cinnamon and fry for couple of seconds. Then, add ginger-garlic paste, curry leaves, green chillies and onion. Saute well for about a minute or until onion turns translucent. Now, sauté tomatoes and cauliflower for few more minutes in medium flame.

After this, add turmeric powder, red chilli powder, coriander powder and mix evenly. Add about 1/2 cup of water & salt and pressure cook for 1 whistle. Let the cooker cool until its valve pressure is gone.

Meanwhile, grind all of the items under 'To Grind' into a fine paste and keep it ready.

Once all pressure from the cooker is released, add ground coconut-cashew paste and mix well. Let it get heated for few minutes. Finally, garnish with chopped coriander leaves.


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