Cauliflower Kuzhambu is a delicious South Indian gravy which is cooked with authentic spices. It is an excellent side dish for Idli, Dosa, Roti or with steamed rice. It is easy to prepare with minimum ingredients.
Preparation time – 15 min
Cooking time – 25 min
Serves – 4 to 6
Ingredients:
Cauliflower – 1 medium sized
Onion – 1 small sized chopped
Tomato – 1 small sized chopped
Turmeric powder – 1/4 tsp
Salt – as required
Oil – 3 tsp
Ingredients required for dry roasting and grinding:
Coriander seeds – 1 tbsp
Cumin seeds – 1/2 tsp
Cashews – 8 pieces
Dry red chili – 6 or as per your taste
Fennel seeds – 1/4 tsp
Cardamon – 1
Cloves – 2
Cinnamon stick – 1/2 inch
Coconut – 3 tbsp
Oil – 1 tsp
Tempering Ingredients:
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves – 10 leaves
Method:
1. In a pan add coriander seeds, cumin seeds along with a tsp of oil. Saute till nice aroma comes. Now add in cashews, red chilies and saute for 30 sec. Now add fennel seeds, cardamon, cloves, cinnamon stick and saute well. Add in the coconut and switch off the stove.
2. Allow them to cool down and grind it to a smooth paste. Set aside the ground mixture.
3. Heat 3 tsp of oil in a pan. Add in onions and saute till translucent. Add in the tomatoes and cook well on a medium flame.
4. Add the cauliflower pieces and cook well for a minute. Add in the ground mixture along with some water and mix.
5. Add in turmeric powder, salt and mix well. Cook it covered until the cauliflower is well cooked. Keep stirring in between. Switch off the stove when the cauliflower is well cooked. Adjust the salt and the consistency.
5. In a small pan heat a tsp of oil. Add in mustard seeds and when it splutters add in urad dal and the curry leaves. Saute them for 30 sec and transfer the tempering to the prepared cauliflower kuzhambu and mix well.
Enjoy this delicious Cauliflower Kuzhambu with Idli, Dosa, Roti or steamed rice.
Check out our Mochakottai Kuzhambu, Vendakkai Kuzhambu, Sorakkai Mor Kuzhambu and other Curry recipes from our blog.
