Cauliflower Kurma (Tamil Nadu Restaurant Style Cauliflower Chops) Recipe
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.
If you like this recipe, you can also try other kurma recipes such as
- 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
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.
Bring 3 cups of water to a boil. Add the chopped cauliflower and cook them for 5 minutes and switch off the stove.
Drain the water and set aside the cauliflower.
Heat a wide pan or wok over low flame with coconut oil. Add all the ingredients mentioned under ‘for tempering’.
Now add the grated ginger, garlic, chopped shallots, tomatoes and a pinch of salt.
Keep stirring till the onions turn transparent and the tomatoes mushy.
Add turmeric powder, cumin powder and mix well. Add 1/2 cup of water and let it simmer for 3-4 minutes.
Now, add the boiled cauliflower and allow it to simmer for 5 minutes.
When the cauliflower is completely soft boiled, add the ground masala paste and salt.
Mix well and cook over low flame for another 5 minutes only.
Masterchefmom aka Uma Raghuraman is passionate about cooking and loves to experiment with Indian and World cuisine. She shares her experiences step by step and amazing recipes through her blog, www.masterchefmom.blogspot.in. A self taught and compulsive baker she tries to bring in right balance of taste, nutrition and presentation to all her dishes. A mother to two teenagers and having been with children as a school teacher for over five years, she understands child psychology and the role played by food in influencing their eating habits.