Kongunad Cauliflower Kurma / Vegan Cauliflower Curry

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

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.

  • Total Time: 40 mins
  • Yield: 6 1x

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.
  • Author: Kannamma @kannammacooks.com
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Main
  • Cuisine: South Indian

Cauli-curry-nl

51 thoughts on “Kongunad Cauliflower Kurma / Vegan Cauliflower Curry”

  1. Can we add a small cup of coconut milk instead of coconut? I donโ€™t get fresh coconuts here !

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

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






  3. Ramya Rajgopal

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

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






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

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






  7. HI Kannamma,

    Itโ€™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.

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






  9. 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?






  10. Jayashree Ramesh

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

  11. Priyarathi arun

    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:)






  12. 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.

  13. 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

    1. 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?

  14. 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.

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