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Kongunadu Cauliflower Kurma

Kongunadu Cauliflower Kurma

Delicious cauliflower curry cooked in rich coconut gravy!
Course Main Course
Cuisine Indian
Keyword curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Priya Shiva

Ingredients

  • 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

Instructions

  1. Soak tamarind in 1 cup of warm water for 15 minutes. Now drain the water in a separate bowl by removing the pulp.
  2. Clean and soak the florets in some warm water for 10 minutes. Drain the water.
  3. Cook cauliflower florets in a pan with 1 cup of water for 10 minutes or till they are soft.
  4. 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.
  5. Add this in your grinder along with grated coconut and blitz it to make a smooth paste. You can add little water to it.
  6. Take a heavy bottom pan and add 1 tbsp oil. Add asafoetida and mustard seeds.
  7. When mustard seeds crackle, lower the flame and add curry leaves. Saute for few seconds.
  8. Now add coconut paste, tamarind water, and let it simmer on low flame for few minutes.
  9. Add salt to taste, turmeric powder and mix it well.
  10. 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.
  11. Remove from the flame, garnish with coriander leaves and enjoy!