Kerala Style Cauliflower Kurma

by Shaheen Ali

Kurma in Kerala is a typical curry made with different vegetables, yellowish in color with slightly mashed veggies and a vibrant flavor of coconut milk. Cauliflower Kurma is one such kind of curry that is teemed up with small chopped carrots and green peas and is particularly served with Idiyappam or Rice. Cauliflower Kurma also goes well with Kerala Parotha aka Malabar Parotha.


The curry is mainly made with two extracts of coconut milk. The vegetables are cooked i second extract of coconut milk that is thin and later thickened with the first thick coconut milk. Believe me it’s one of the tastiest curry i have had in recent times. The flavor of coconut milk is quite dominating and gives mild sweetness to the curry. We personally enjoyed it a lot with steamed rice and later finished the left over with chapatis.

During monsoon it becomes difficult to get vegetables specially cauliflower. The variety and quality just drops down and that can be easily identified by the taste as well. Recently i came across Big Basket , a one stop destination to but fresh vegetables, fresh fruits and even packed sprouts and herbs as well. So now no worries for fresh vegetables, Big Basket has a huge variety that delivers stuffs on your door step. Now whenever i want to buy vegetables off season i know where to order from.

Let us quickly check out the recipe of this amazingly delicious Kerala Style Cauliflower Kurma recipe …

Print Recipe
KERALA STYLE CAULIFLOWER KURMA
Course side dish
Cuisine kerala
Prep Time 20 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Course side dish
Cuisine kerala
Prep Time 20 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Instructions
  1. Heat sufficient water in a wok and add chopped vegetables and boil them. Drain water and collect the vegetables in a bowl. (Do not over cook the veggies)
  2. Heat some oil in the same wok and add cinnamon stick and curry leaves.
  3. Now add finely chopped onion and saute it till translucent.
  4. Add Ginger garlic paste, green chilies and fry till golden.
  5. Now add pureed tomato along with red chili powder, turmeric powder, cumin powder and coriander powder and fry till oil starts leaving the sides.
  6. Pour in the thin coconut milk, cooked veggies and adjust salt. Cook for 5-6 mins in low flames.
  7. Once the curry is done, add thick coconut milk, some chopped cashews and turn off the gas.
  8. Garnish with fresh chopped coriander and some grated coconut.
  9. Serve hot with Kerala Parotta.
Recipe Notes

If your like this recipe , then try making at home and do share your feedback with me in comments below. Thanks for stopping by!

Love : Shaheen

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1 comment

srirupa February 19, 2018 - 3:53 pm

thanks for sharing the information and its very useful content and i have followed your website
Dry fruit hub:The online dry fruit store

Reply

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