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CAULIFLOWER KUZHAMBU

Cauliflower Kuzhambu is a south indian kurma kuzhambu variety which goes well with idli,dosa,chapati and poori.  The combination of the sambar powder and grinded coconut paste gives a nice taste to this kuzhambu. It is very simple and easy to make. Lets look at the method to make this kuzhambu. 

Preparation Time : 20 mints | Cooking Time : 30 mints | Serves : 3 - 4

 

Ingredients :

 

Oil - 4 tbspn

Mustard Seeds - 1 tspn

Cauliflower - 1 cup

Onion - 1/3 cup

Tomato - 1/4 cup

Ginger Garlic Paste - 1 tspn

Curry Leaves - few chopped

Coriander Leaves - few chopped

Salt - to taste

Turmeric Powder - 1/2 tspn

Sambar Powder - 2 tbspn

Water - as needed

 

To Grind :

 

Coconut - 5 tbspn

Roasted Gram dal - 2 tbspn

Fennel Seeds - 1 tspn

Cinnamon - 1inch piece

Cloves - 3

 

Method :

 

1. Soak the cauliflower for 5 mints in a boiled hot water. Add all the ingredients 'to grind' in a blender and grind it to a smooth paste by adding required water.

 

2. Heat the oil in a pan. Add the mustard seeds and curry leaves. Allow it to pop then add the onions and ginger garlic paste. Cook till the raw smell goes. Then add the tomatoes.

 

3. Add little water and cook till the tomatoes are marshy. Then add the cauliflower,salt,turmeric and sambar powder to it.

 

4. Mix well and cook till the raw smell goes. Then add the grinded coconut paste.

 

5. Cook till the raw smell goes and cauliflower gets cooked well. Add the chopped coriander leaves and turn off the flame.

 

Cauliflower Kuzhambu is ready to serve..!!

My Notes :

 

1. Make sure the cauliflower are not over cooked.

2. If you are using big chunks of cauliflower parboil them and add it.

3. Instead of sambar powder you can add red chili powder and coriander powder.

 

 

 

 

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