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.
Serve the Cauliflower Kurma along with Kerala Style Appam, idiyappam, phulka or malabar paratha.
If you like this recipe, you can also try other kurma recipes such as
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.
Serve the Cauliflower Kurma along with Kerala Style Appam, idiyappam, phulka or malabar paratha.
If you like this recipe, you can also try other kurma recipes such as
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 turn off the heat.
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. Check the salt and seasoning and adjust according to taste.
Transfer the Cauliflower Kurma to a serving bowl and serve hot.
Serve the Cauliflower Kurma along with Kerala Style Appam, idiyappam, phulka or malabar paratha.
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