Kongunad Cauliflower Kurma / Vegan Cauliflower Curry
South Indian Cauliflower kuzhambu / kurma makes an excellent side dish for Idly,Dosa,Chapati,Roti or Rice. Made with coconut, this kuruma / curry is a sure winner.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoon peanut oil
- 2 tablespoon roasted gram dal (optional)
- 2 teaspoon cumin seed
- 2 dried red chilli
- 2 medium onions, roughly chopped
- 1 sprig curry leaves
- 1 teaspoon salt
- 3 tomatoes, roughly chopped
- Half a lime size tamarind
- 1 teaspoon turmeric
- 2 teaspoon coriander powder
- 1 cup fresh shredded coconut
- 1 tablespoon Peanut Oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1 sprig curry leaves
- 3 cups Cooked Cauliflower florets
Instructions
- 1
Boil the Cauliflower in water until its fork tender and set aside.
- 2
Heat oil in a pan and add in the cumin, roasted gram (pottu kadalai as called in tamil) and the dried red chilli. Let it roast for 15-20 seconds. Add in the curry leaves, onions and salt. Saute in medium flame for a good 7-8 minutes until the onions are slightly brown.
- 3
Once the onions are brown, dump all the other ingredients at once. Tomatoes, coconut, tamarind, turmeric and coriander powder. Saute in medium flame for a good 6-7 minutes until the tomatoes are cooked and juiced down. Remove off heat and let it cool slightly.
- 4
Grind the mixture to a very very smooth paste.
- 5
Take a deep pan and heat a tablespoon of oil until hot. Add in the mustard seeds, cumin seeds and the curry leaves. Let it pop. Now add the ground masala paste. Add upto 2 cups water to thin the gravy. Let it simmer for a couple of minutes.
- 6
Add in the cooked Cauliflower and let it simmer for a couple of minutes more.
- 7
Remove off heat.