Sunday, March 28, 2010

Cauliflower Kurma


Items required:

Cauliflower florets
Tomato
Onion
Oil and salt

For masala:

Grated coconut
Green chilly
Ginger
Garlic
Dhania Powder
Turmeric powder
Cashew
Cinnamon (pattai)
Cloves (Lavangam)
Cardamom(Yelakaai)
Corriander seeds

Method:

Grind all the above mentioned for masala and keep it aside. Heat oil in a kadai and fry the onions till they become golden brown. Now add the cleaned cauliflower florets and the tomato and fry them well. Now add the ground masala and add required amount of salt. Let the kurma boil for sometime till the raw smell of the masala is gone. Now switch off the flame and add corriander leaves. Kurma is ready to be served.

Note: Instead of using the coconut directly for grinding, we can use coconut milk in the kurma directly. Grind all the items except coconut and add it to the vegetables along with the coconut milk. I generally find the process of making coconut milk is longer and prefer using coconut itself.
A mix of all vegetables can also be used in the kurma.

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