Cauliflower Kurma (Tamil Nadu Restaurant Style Cauliflower Chops) Recipe

Uma Raghuraman
Cauliflower Kurma (Tamil Nadu Restaurant Style Cauliflower Chops) Recipe
870 ratings.

When you visit a good veg restaurant in Chennai for dinner you will find it difficult to miss the sight and smell of a favourite dinner tiffin of the Chennai people, the 'Parotta-Chops' or in other words Paratha with yellow coloured kurma. This Kurma or Chops is typically made with Cauliflower as its key ingredient with almost a burji texture.

Fresh cauliflower is chopped into smaller florets and cooked along with a rich creamy gravy made up of cashew nuts and poppy seeds. Tomatoes adds to the tanginess of the dish and the fennel seeds gives the kurma it's authentic taste. A easy to make and refreshingly yummy side dish for your flat breads and tiffin.

Cauliflower Kurma is a tasty, healthy and popular side dish served along with appam, idiyappam, phulka or malabar paratha.

If you like this recipe, you can also try other kurma recipes such as

  1. Easy Potato Kurma
  2. Thengai Paal Kurma
  3. South Indian Style Vegetable Kurma

 

Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Equipments Used: Blue Leaf Mixer and Grinder
Prep in

20 M

Cooks in

60 M

Total in

80 M

Makes:

4 Servings

Ingredients

  • 1 Cauliflower (gobi) , roughly chopped into smaller pieces
  • 1 Tomato , finely chopped
  • 15 to 20 Shallots , finely chopped
  • 3 to 4 Green Chillies , cut lengthwise
  • 4 cloves Garlic , grated
  • 1 inch Ginger , grated
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Cumin powder (Jeera)
  • Salt , to taste
  • For the ground masala paste
  • 4 teaspoons Fresh coconut , finely chopped
  • 1 teaspoon Fennel seeds (Saunf)
  • 1 teaspoon Cashew nuts , approximately 6-8
  • 1 teaspoon Poppy seeds
  • 1/2 teaspoon Coriander (Dhania) Seeds
  • 1 teaspoon Roasted Gram Dal (Pottukadalai)
  • 2 Dry red chillies
  • For tempering
  • 1 tablespoon Coconut Oil
  • 1 Cloves (Laung)
  • 1 Cardamom (Elaichi) Pods/Seeds
  • 1 Star anise
  • 1 Bay leaf (tej patta)
  • 1 sprig Curry leaves

How to make Cauliflower Kurma (Tamil Nadu Restaurant Style Cauliflower Chops) Recipe

  1. To begin making the Cauliflower Kurma recipe, soak the ingredients given under 'masala paste' in 1/4 cup of warm water for 20 minutes and then grind them to a fine paste using little water in a grinder.

  2. Bring 3 cups of water to a boil. Add the chopped cauliflower and cook them for 5 minutes and switch off the stove.

  3. Drain the water and set aside the cauliflower.

  4. Heat a wide pan or wok over low flame with coconut oil. Add all the ingredients mentioned under ‘for tempering’.

  5. Now add the grated ginger, garlic, chopped shallots, tomatoes and a pinch of salt.

  6. Keep stirring till the onions turn transparent and the tomatoes mushy.

  7. Add turmeric powder, cumin powder and mix well. Add 1/2 cup of water and let it simmer for 3-4 minutes.

  8. Now, add the boiled cauliflower and allow it to simmer for 5 minutes.

  9. When the cauliflower is completely soft boiled, add the ground masala paste and salt.

  10. Mix well and cook over low flame for another 5 minutes only.

  11. Switch off and garnish. Cauliflower Kurma is a tasty, healthy and popular side dish served along with appam, idiyappamphulka or malabar paratha.

Uma Raghuraman

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Last Modified On Thursday, 01 December 2016 15:09
     
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