Cauliflower Kurma Recipe – Sharmis Passion

Cauliflower Kurma is a South Indian light gravy consisting of cauliflower, peas cooked with coconut, onions and tomatoes. Cauliflower Kurma can also be eaten with roti, chapatti and rice. Learn how to make Cauliflower Kurma with step by step pictures.

Kurma varieties at home are hubby’s favourite. Cauliflower kurma is a good alternative to regular gravy for roti and sambar for rice. Amma makes delicious kurma and this recipe is from here, I have modified it as per my taste and now it has become my keeper recipe for cauliflower matar kurma.

About Cauliflower Kurma

Cauliflower Kurma goes best with roti, paratha, rice, pulao etc. This cauliflower is warming, yet so aromatic and delicious that it is our family’s favorite. I love kurma with dosa, rice and chapati.

When I make it for lunch I increase the quantity a little so that it is enough for dinner also as it is a great combo with dosa, chapati also. It is very simple and easy to make.

It is easy to grind without frying and comes in handy during busy hours. There is another kurma recipe which is a little detailed, will share the recipe later. So I use this easy recipe for Cauliflower Matar Kurma.

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Cauliflower Kurma Ingredients

• Cauliflower – Choose fresh cauliflower that is white. Cut it into small pieces, clean it and use it.
• Pea – Use fresh peas or frozen peas as per availability.
• Coconut – Coconut along with cashew nuts is the main base of this kurma.
• onion, tomato Onions and tomatoes are added while frying and also while grinding.
• spice powder – Turmeric powder and red chili powder are the spice powders used here.
• Gram dal, cashew nuts – Adding gram dal and cashew nuts along with coconut while grinding makes kurma thick and tasty.
• Whole spices – Cinnamon and cloves are mixed with coconut to make a paste.

How to make Cauliflower Kurma

1. Grind all the ingredients with some water to make a smooth paste and keep aside.

2. Cut the cauliflower into small pieces and cook it with peas along with salt and turmeric powder until half cooked.

3.Heat oil in a pan, add onion and fry till it turns golden, then add tomato and fry till the raw smell comes out.

4.Add chilli, turmeric powder and mix well. Now add the ground paste and fry until the raw smell comes from it and the oil separates.

5. Add ¼ water (adjust as per thickness) and let it boil for 5 minutes. Now add cauliflower and peas and mix well.

6.Add water if necessary and let the kurma boil for 3-5 minutes. Garnish with coriander leaves and close. Cauliflower Matar Kurma is ready!

Expert Tips

• While cooking cauliflower and peas, make sure that it is only half cooked, otherwise it will become mushy when boiled with Kurma.
• In this method, the amount of gravy is more, so you can also use it as a side dish for rice.
• The same method can also be used to make vegetable kurma.
• If you are serving it over rice then you can make its consistency a little watery.
• I used fresh cauliflower and peas, you can alternatively use frozen ones.

serving and storage

Cauliflower Kurma goes great with roti, dosa, rice etc. It keeps well in the refrigerator for up to 2 days, you can reheat it and serve.

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