- Tamilnadu Kuzhambu Varieties > Cauliflower mutton style kuzhambu/Kurma
Cauliflower mutton style kuzhambu/Kurma
By Sridher
Cuisine Style: Erode, Tirupur, Coimbatore, Kongunadu special recipe, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi | Type : Gravy, kulambu, curry, masala.
Ingredients
- Cauliflower – 1 cup
- Sambar onion [shallots] – 6
- Dry red chilli – 1
- Ginger – ½ tbsp [finely chopped]
- Garlic -½ tbsp [finely chopped]
- Curry leaves – 1 spring
- Coriander leaves – 1 spring
- Bengal gram – 1 tbsp
- Urad dal – 1 tbsp
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp
- Coconut milk – 2 tbsp [Chop 2 pieces of coconut then grind with 2 tbsp of water]
- Salt to taste
- Oil – 2 tbsp
- Water as needed
For Roasting and grinding ingredients
- Cinnamon stick – 1
- Fennel seeds – ½ tbsp
- Cloves – 2
- Peppercorns – 5
- Cumin seeds – 1 tbsp
- Coriander seeds – 1 tbsp
- Rice – 1 tbsp
- Dry red chilli – 1
- Sambar onion – 15
- Garlic – 7
- Ginger – 1 inch [chopped]
- Curry leaves – 1 spring
- Urad dal – ½ tbsp
- Bengal gram – ½ tbsp
- Oil – 2 tbsp
- Heat oil in a pan then roast all ingredients & grind to fine paste with ¼ cup of water.
Method
- Chop & wash cauliflowers.
- Heat pan then add water & salt leave it for 2 min. Put chopped cauliflower in warm water for 2 min. Then drain water.
- Heat oil in a pan then add mustard seeds. Once it’s spluttered then add Bengal gram, urad dal and onion sauté till soft.
- Then add garlic, ginger and dry red chilli sauté gently.
- Add curry leaves, cauliflowers, turmeric & red chilli powder mix well then add water cook till soft.
- Then add ground paste and salt mix well & let it boil.
- When boiling add coconut milk & leave it for 2 min. Then cut off heat.
- Add coriander leaves mix well & serve hot with rice.
Simple cauliflower kurma for boiled rice
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