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. With step by step pictures.
This cauliflower kurma / kuzhambu recipe from the kongunad region uses the simplest of the ingredients and spices. “Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I’m taking with me when I go.” This curry brings back memories every single time. My grand mother made this, my mom made this, my in laws made this, I make this and now you will make it too. This is a fantastic awesomatic south indian curry which goes so well with Idly, Dosa or Roti.
“Cauliflower is nothing but cabbage with a college education” – Mark Twain. Its an elegant, sophisticated, festive most sought after vegetable from the Victorian times. For this recipe, we need to cook the Cauliflower first. Boil the Cauliflower in water until its fork tender and set aside.
Now its masala time….Get your food processor out. You will need the following ingredients for “get away mascara, lets bring in the masala”
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.
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.
Grind the mixture to a very very smooth paste…Did you hear that???? I am sorry that I am bossy. We need a fine paste. OK. “Oui, Chef”. You can add some water, up to a cup while grinding.
Now its tempering time. 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 up to 2 cups water to thin the gravy. Let it simmer for a couple of minutes.
Add in the cooked Cauliflower and let it simmer for a couple of minutes more. Remove off heat.
Serve Hooooooottttt!!!!!
- 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
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 sprig curry leaves
- 3 cups Cooked Cauliflower florets
- Boil the Cauliflower in water until its fork tender and set aside.
- 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.
- 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.
- Grind the mixture to a very very smooth paste.
- 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.
- Add in the cooked Cauliflower and let it simmer for a couple of minutes more.
- Remove off heat.
Bharthan says
July 3, 2019 at 3:53 pmChef Ms.Sugna , Excellent! appreciated to derive such rare collection menu. All the Best
Ramya Rajgopal says
March 28, 2019 at 1:25 pmIf you boil the cauliflower first and add to the curry later how will the masalas get incorporated.
Laxmi Menon says
March 8, 2019 at 2:02 pmI love to try your recipes. They are foolproof and comes out very well. Thankyou so much.
Archana says
December 14, 2018 at 11:09 amMam… Gravy came out very well .. thank you for sharing it mam awesome
Suguna Vinodh says
December 14, 2018 at 6:22 pmThank you so much Archana. Really glad.
and just call me Suguna.
Goms says
October 3, 2018 at 6:20 amJust cooked this for lunch today. We loved it.
chitra says
July 7, 2018 at 8:52 pmHi Kannamma,
Curiosity!!
Is tamarind added as is or only the extract?
Thanks,
Chitra
Suguna Vinodh says
July 8, 2018 at 12:14 amTamarind is added as is and ground in the paste.
Sandhya says
June 6, 2018 at 3:50 amCan we add cashews instead of coconut? If not could you suggest some other alternate pls?
Bharkavi says
March 7, 2018 at 5:36 pmHi kannama.. can we add ginger garlic to this.. will ittaste well..? Just a doubt.. thanku..
Suguna Vinodh says
March 7, 2018 at 6:28 pmThis is a very traditional recipe where we never add ginger or garlic. It tastes good without it. Ginger will over power.
Gowri says
February 3, 2018 at 10:32 pmHI Kannamma,
It’s also my moms nick name. I got your website from one of my friend in Miami. I tried Kollu chutney and this Cauliflower Kurma. I love both of them. Awesome taste. I always search for Kurma recipes, Specially without ginger garlic paste. This Kurma will be my favourite. Do you bake without eggs by any chance and have good recipes without eggs?
Thanks & Regards,
Gowri.
Suguna Vinodh says
February 5, 2018 at 12:58 pmThanks Gowri. Nice to know that me and your mom share the same name. We do have few eggless baking recipes in the baking section. Do check.
Priya says
July 20, 2017 at 2:54 amHey Kannamma ka,
We friends made this today and it came out very tasty.
Thank you.
Priya
Suguna Vinodh says
July 20, 2017 at 12:08 pmThank you so much. Glad you like the recipes. Happy cooking!
Nithya says
July 17, 2017 at 11:09 pmTried this recipe today. The curry was very tasty. Goes well with both chapatti and dosa. Bookmarked it.Thanks for this recipe.
Suguna Vinodh says
July 18, 2017 at 12:06 amThank you!
gayathri says
February 28, 2017 at 1:07 amYummy taste, full marks to this gravy, am pregnant, am sure other pregnant ladies too like coz there is no heavy masala or strong smell…Instead of tamaring i added some pieces of potato with cauliflower , my taste buds asking to eat extra idly for this hot gravy?
Suguna Vinodh says
March 1, 2017 at 2:03 amThank you so much! Congratulation on your pregnancy. Hope you are doing well.
Jayashree Ramesh says
September 2, 2016 at 11:29 pmThis is an awesome recipe . Have tried with cauliflowe+peas , cauliflower + broccoli it’s awesome
Suguna Vinodh says
September 3, 2016 at 12:38 amThank you Jayashree.
Priyarathi arun says
July 14, 2016 at 12:44 amHi Suguna, tried this recipe today for roti. Came out well. Thanks to u. I added a potato with Gobi. It tasted good with rice too:)
Suguna Vinodh says
July 14, 2016 at 9:17 amThank you Priyarathi!
Maya says
July 10, 2016 at 9:45 amI tried your recipe today and it was a huge hit with the family! Thank you.
Suguna Vinodh says
July 10, 2016 at 5:39 pmThank you! really glad that you liked it!
Craig says
May 16, 2016 at 6:20 pmThis is a wonderful, full flavoured, south Indian curry.
It is easy to prepare, and tastes absolutely wonderful.
This recipe is something that a beginner can cook with confidence.
I am enjoying the recipes on this website in Australia.
Suguna Vinodh says
May 16, 2016 at 6:32 pmThanks for the writing in Craig. I am really glad you are liking our recipes. Happy cooking.
Shwetha says
November 25, 2015 at 4:06 pmTried this today but it turned out to be a bit too sour. I think some jaggery or sugar shud be included in the recipe to combat the extra sourness caused due to the addition of tanarind
Suguna Vinodh says
November 25, 2015 at 4:34 pmHi Shwetha, I am sorry the recipe did not work for you. The recipe needs only Half a lime size tamarind which is roughly about 1 and half inch piece. I am doubting if you added more. This is my family recipe and we have made it countless number of times. Can you tell me if it was the tamarind?
Saraswathi says
September 22, 2015 at 12:32 amHi happened to stumble upon ur blog and my my this kurma looks so inviting
I have always searched for the perfect cauliflower kurma n this one looks so perfect. The color is amazing. Will try for sure.
Suguna Vinodh says
September 22, 2015 at 8:23 pmSure Saraswati. Let me know if you like it!
Shardha says
June 10, 2015 at 3:13 pmAmazing. Can this be eaten along with rice too?
suguna vinodh says
June 10, 2015 at 3:25 pmYes. It tastes good with rice too.
silva says
March 7, 2015 at 4:22 pmvery nice
suguna vinodh says
March 10, 2015 at 4:34 pmThank You Silva.
suguna vinodh says
January 29, 2015 at 6:41 pmThank you very much Gokul!
Gokul says
January 29, 2015 at 6:03 pmFantastic
Gokul says
January 29, 2015 at 6:02 pmWonderful recipe. Very easy to prepare and tasted wonderful.
suguna vinodh says
January 23, 2015 at 9:44 pm🙂
Sandra says
January 12, 2015 at 8:09 pmThat looks AMAZING!
vinodh suguna says
January 12, 2015 at 8:37 pmThanks a lot Sandra. Hope you will like it!