Ingredients: 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,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,1 tablespoon Coconut Oil,1 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1 Star anise,1 Bay leaf (tej patta),1 sprig Curry leaves
Time in minutes: 80 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: 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.Switch off and garnish. Cauliflower Kurma is a tasty, healthy and popular side dish served along with appam, idiyappam, phulka or malabar paratha.