I’m sharing an exotic dish today, Kongunadu Cauliflower Kurma, which is a delicious curry made with cauliflower. The dish is spicy, aromatic and cauliflower is cooked in rich coconut gravy. It is also known as Cauliflower Korma Curry.
Kongunadu cuisine is a collection of recipes created by the people residing in the Kongu region. Kongu region comprises of districts from Southern India like Coimbatore District, Nilgiri District, Tirupur District, Erode District, Salem District from the state of Tamil Nadu, some parts of Palakkad District in the Kerala state and some parts of Chamarajanagar District in Karnataka state. The cuisine is quite popular for its freshly used ingredients and spices.
I have grownup in a very mixed culture. My native is Coimbatore as my ancestors stayed there. My dad soon shifted to Delhi for work and I was born there. My mom was a wonderful cook. So, I grew up enjoying both Northern and Southern Indian cuisines. Yes, I have been lucky enough to grow up eating delicious food cooked with love and affection.
So, sharing the recipe for Kongunadu Cauliflower Kurma today. You can even serve some comforting rasam with it. Enjoy this curry with flat bread or rice.
Kongunadu Cauliflower Kurma
- Cauliflower florets- 3 cups
- Onion - 1 medium size and chopped
- Tomato - 1 big one and chopped
- Freshly grated coconut - 1 cup
- Tamarind – 2 tbsp
- Coriander seeds – 2 tbsp
- Chana dal/Bengal gram – 1 tbsp
- Red chilies – 4
- Turmeric powder – 1/2 tsp
- Curry leaves – 1 sprig
- Asafoetida/hing – 1/4 tsp
- Mustard Seeds – 1 tsp
- Vegetable oil - 2 tbsp
- Salt to taste
- Coriander leaves - 2 tbsp for garnishing
Soak tamarind in 1 cup of warm water for 15 minutes. Now drain the water in a separate bowl by removing the pulp.
Clean and soak the florets in some warm water for 10 minutes. Drain the water.
Cook cauliflower florets in a pan with 1 cup of water for 10 minutes or till they are soft.
Add 1 tbsp of oil and fry chana dal, coriander seeds, red chilies and fry for a minute. Now add chopped onions and tomatoes and saute for few minutes. Allow it to cool down.
Add this in your grinder along with grated coconut and blitz it to make a smooth paste. You can add little water to it.
Take a heavy bottom pan and add 1 tbsp oil. Add asafoetida and mustard seeds.
When mustard seeds crackle, lower the flame and add curry leaves. Saute for few seconds.
Now add coconut paste, tamarind water, and let it simmer on low flame for few minutes.
Add salt to taste, turmeric powder and mix it well.
Now add cauliflower florets and mix gently. Let it cook in the gravy for few minutes. If you feel gravy is too thick, add some water and adjust the consistency.
Remove from the flame, garnish with coriander leaves and enjoy!