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Kongunad Cauliflower Kurma / Vegan Cauliflower Curry

January 10, 2015 by Suguna Vinodh 47 Comments

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South-indian-kongunad-style-cauliflower-kuzhambu-kuruma-curry-vegan-recipe |kannammacooks.com #cauliflower #kuzhambu #korma #kuruma #curry #chapati #idli #sidedish #vegan #coconut

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.

South-indian-kongunad-style-cauliflower-kuzhambu-kuruma-curry-vegan |kannammacooks.com #cauliflower #kuzhambu #korma #kuruma #curry #chapati #idli #sidedish #vegan #coconut

“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”
South-indian-kongunad-style-cauliflower-kuzhambu-kuruma-curry-vegan-Ingredients |kannammacooks.com #cauliflower #kuzhambu #korma #kuruma #curry #chapati #idli #sidedish #vegan #coconut

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.
South-indian-kongunad-style-cauliflower-kuzhambu-kuruma-curry-vegan-fry-onion |kannammacooks.com #cauliflower #kuzhambu #korma #kuruma #curry #chapati #idli #sidedish #vegan #coconut

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.
South-indian-kongunad-style-cauliflower-kuzhambu-kuruma-curry-vegan-fry-tomato |kannammacooks.com #cauliflower #kuzhambu #korma #kuruma #curry #chapati #idli #sidedish #vegan #coconut

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.
South-indian-kongunad-style-cauliflower-kuzhambu-kuruma-curry-vegan-grind-to-paste |kannammacooks.com #cauliflower #kuzhambu #korma #kuruma #curry #chapati #idli #sidedish #vegan #coconut

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.
South-indian-kongunad-style-cauliflower-kuzhambu-kuruma-curry-vegan-temper |kannammacooks.com #cauliflower #kuzhambu #korma #kuruma #curry #chapati #idli #sidedish #vegan #coconut

Add in the cooked Cauliflower and let it simmer for a couple of minutes more. Remove off heat.
South-indian-kongunad-style-cauliflower-kuzhambu-kuruma-curry-vegan-finish |kannammacooks.com #cauliflower #kuzhambu #korma #kuruma #curry #chapati #idli #sidedish #vegan #coconut

Serve Hooooooottttt!!!!!
South-indian-kongunad-style-cauliflower-kuzhambu-kuruma-curry-vegan |kannammacooks.com #cauliflower #kuzhambu #korma #kuruma #curry #chapati #idli #sidedish #vegan #coconut

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South-indian-kongunad-style-cauliflower-kuzhambu-kuruma-curry-vegan |kannammacooks.com #cauliflower #kuzhambu #korma #kuruma #curry #chapati #idli #sidedish #vegan #coconut

Kongunad Cauliflower Kurma / Vegan Cauliflower Curry


★★★★★

5 from 12 reviews

  • Author: Kannamma @kannammacooks.com
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 6 1x
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Description

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.


Ingredients

Scale

For the Masala Paste

  • 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

For Tempering

  • 1 tablespoon Peanut Oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 sprig curry leaves

Other ingredients

  • 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.
  • Category: Main
  • Cuisine: South Indian

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. VidyaKrishnan says

    November 23, 2019 at 12:38 am

    Hi,

    Do we need to add ginger and garlic paste ???

    Reply
  2. krithika says

    September 18, 2019 at 9:10 pm

    can this be made with nukool?

    Reply
  3. Swetha says

    September 4, 2019 at 11:26 pm

    Can we add a small cup of coconut milk instead of coconut? I don’t get fresh coconuts here !

    Reply
    • Suguna Vinodh says

      September 5, 2019 at 1:29 am

      sure. you can do that. The texture will be different but this will be a good substitute.

      Reply
      • Harshitha says

        September 2, 2020 at 5:37 am

        I used dried coconut since I was out of fresh coconut. That came out well too. Thanks for the recipe!

        Reply
        • Suguna Vinodh says

          September 2, 2020 at 1:36 pm

          thank you!

          Reply
  4. Bharthan says

    July 3, 2019 at 3:53 pm

    Chef Ms.Sugna , Excellent! appreciated to derive such rare collection menu. All the Best

    ★★★★★

    Reply
  5. Ramya Rajgopal says

    March 28, 2019 at 1:25 pm

    If you boil the cauliflower first and add to the curry later how will the masalas get incorporated.

    Reply
  6. Laxmi Menon says

    March 8, 2019 at 2:02 pm

    I love to try your recipes. They are foolproof and comes out very well. Thankyou so much.

    ★★★★★

    Reply
  7. Archana says

    December 14, 2018 at 11:09 am

    Mam… Gravy came out very well .. thank you for sharing it mam awesome

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 14, 2018 at 6:22 pm

      Thank you so much Archana. Really glad.
      and just call me Suguna.

      Reply
  8. Goms says

    October 3, 2018 at 6:20 am

    Just cooked this for lunch today. We loved it.

    Reply
  9. chitra says

    July 7, 2018 at 8:52 pm

    Hi Kannamma,

    Curiosity!!

    Is tamarind added as is or only the extract?

    Thanks,
    Chitra

    Reply
    • Suguna Vinodh says

      July 8, 2018 at 12:14 am

      Tamarind is added as is and ground in the paste.

      Reply
  10. Sandhya says

    June 6, 2018 at 3:50 am

    Can we add cashews instead of coconut? If not could you suggest some other alternate pls?

    Reply
  11. Bharkavi says

    March 7, 2018 at 5:36 pm

    Hi kannama.. can we add ginger garlic to this.. will ittaste well..? Just a doubt.. thanku..

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 7, 2018 at 6:28 pm

      This is a very traditional recipe where we never add ginger or garlic. It tastes good without it. Ginger will over power.

      Reply
  12. Gowri says

    February 3, 2018 at 10:32 pm

    HI 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.

    Reply
    • Suguna Vinodh says

      February 5, 2018 at 12:58 pm

      Thanks 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.

      Reply
  13. Priya says

    July 20, 2017 at 2:54 am

    Hey Kannamma ka,

    We friends made this today and it came out very tasty.
    Thank you.

    Priya

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 20, 2017 at 12:08 pm

      Thank you so much. Glad you like the recipes. Happy cooking!

      Reply
  14. Nithya says

    July 17, 2017 at 11:09 pm

    Tried this recipe today. The curry was very tasty. Goes well with both chapatti and dosa. Bookmarked it.Thanks for this recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 18, 2017 at 12:06 am

      Thank you!

      Reply
  15. gayathri says

    February 28, 2017 at 1:07 am

    Yummy 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?

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 1, 2017 at 2:03 am

      Thank you so much! Congratulation on your pregnancy. Hope you are doing well.

      Reply
  16. Jayashree Ramesh says

    September 2, 2016 at 11:29 pm

    This is an awesome recipe . Have tried with cauliflowe+peas , cauliflower + broccoli it’s awesome

    Reply
    • Suguna Vinodh says

      September 3, 2016 at 12:38 am

      Thank you Jayashree.

      Reply
  17. Priyarathi arun says

    July 14, 2016 at 12:44 am

    Hi 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:)

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 14, 2016 at 9:17 am

      Thank you Priyarathi!

      Reply
  18. Maya says

    July 10, 2016 at 9:45 am

    I tried your recipe today and it was a huge hit with the family! Thank you.

    Reply
    • Suguna Vinodh says

      July 10, 2016 at 5:39 pm

      Thank you! really glad that you liked it!

      Reply
  19. Craig says

    May 16, 2016 at 6:20 pm

    This 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.

    Reply
    • Suguna Vinodh says

      May 16, 2016 at 6:32 pm

      Thanks for the writing in Craig. I am really glad you are liking our recipes. Happy cooking.

      Reply
  20. Shwetha says

    November 25, 2015 at 4:06 pm

    Tried 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

    Reply
    • Suguna Vinodh says

      November 25, 2015 at 4:34 pm

      Hi 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?

      Reply
  21. Saraswathi says

    September 22, 2015 at 12:32 am

    Hi 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.

    Reply
    • Suguna Vinodh says

      September 22, 2015 at 8:23 pm

      Sure Saraswati. Let me know if you like it!

      Reply
  22. Shardha says

    June 10, 2015 at 3:13 pm

    Amazing. Can this be eaten along with rice too?

    Reply
    • suguna vinodh says

      June 10, 2015 at 3:25 pm

      Yes. It tastes good with rice too.

      Reply
  23. silva says

    March 7, 2015 at 4:22 pm

    very nice

    ★★★★★

    Reply
    • suguna vinodh says

      March 10, 2015 at 4:34 pm

      Thank You Silva.

      Reply
  24. suguna vinodh says

    January 29, 2015 at 6:41 pm

    Thank you very much Gokul!

    ★★★★★

    Reply
  25. Gokul says

    January 29, 2015 at 6:03 pm

    Fantastic

    ★★★★★

    Reply
  26. Gokul says

    January 29, 2015 at 6:02 pm

    Wonderful recipe. Very easy to prepare and tasted wonderful.

    Reply
  27. suguna vinodh says

    January 23, 2015 at 9:44 pm

    🙂

    ★★★★★

    Reply
  28. Sandra says

    January 12, 2015 at 8:09 pm

    That looks AMAZING!

    Reply
    • vinodh suguna says

      January 12, 2015 at 8:37 pm

      Thanks a lot Sandra. Hope you will like it!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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