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Cauliflower Kurma

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Written by Ahila   
Cauliflower cooked in fried coconut/spice gravy. It can be served with chapathis or puris. Got this recipe from my sister Ajitha.
cauliflower kurma.jpg
Ingredients:

1 small Cauliflower cut into florets
1 medium Onion chopped
1 medium Tomato chopped
2 Tsp Ginger-Garlic paste
Cinnamon small piece
2 Cloves
2 Tbsp Oil
Salt to taste

Grind to paste:

3/4 Cup grated Coconut
1 Tsp Poppy Seeds
1 Tsp Fennel Seeds
1/4 Tsp Turmeric Powder
1 Tsp Chilli Powder
2 Tsp Coriander Powder
Few Curry Leaves

Preparation:
  • Heat a tsp of oil in a kadai and fry coconut, poppy seeds, fennel seeds, curry leaves and turmeric powder.
  • Fry till coconut turns golden brown. Put the flame off and add chilli powder and coriander powder. Mix.
  • Grind to a fine paste by adding water.
  • Heat oil in a pan and add cinnamon and cloves.
  • Add onion, ginger-garlic paste and little salt.
  • Saute till onions are translucent.
  • Add chopped tomatoes. Cook till tomatoes are soft.
  • Add cauliflower and salt. Mix.
  • Add the ground paste and water.
  • Cook in low flame till oil floats on top of the gravy.

Ease of Preparation: Easy

No. of Servings: 5

Tips:

Potato and green peas can be added along with cauliflower.


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