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 …
Prep Time | 20 minutes |
Cook Time | 20 minutes |
Servings |
helping
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- 1 cup Cauliflower florets
- 1/2 cup Carrots (diced)
- 2 - 3 tbsps Green peas (fresh or frozen)
- 1 Onion Medium Size (finely chopped)
- 2 tbsps Ginger Garlic Paste
- 2 chilies Green (slit)
- 1 Tomato Large (pureed)
- 1/2 tsp Turmeric powder
- 1 tsp chili powder Red
- 2 tsps Coriander powder
- 1/2 tsp Cumin powder
- 1 Cinnamon stick
- 1 Curry leaves spring
- 1 cup Coconut Milk Thin
- 1/2 cup Coconut Milk Thick
- 1 tsp Salt (adjustable)
- 4 - 5 Cashews broken
- 2 - 4 tbsps Oil
- 2 tbsps Coriander Fresh (chopped)
Ingredients
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|
- 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)
- Heat some oil in the same wok and add cinnamon stick and curry leaves.
- Now add finely chopped onion and saute it till translucent.
- Add Ginger garlic paste, green chilies and fry till golden.
- Now add pureed tomato along with red chili powder, turmeric powder, cumin powder and coriander powder and fry till oil starts leaving the sides.
- Pour in the thin coconut milk, cooked veggies and adjust salt. Cook for 5-6 mins in low flames.
- Once the curry is done, add thick coconut milk, some chopped cashews and turn off the gas.
- Garnish with fresh chopped coriander and some grated coconut.
- Serve hot with Kerala Parotta.
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
1 comment
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