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
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
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.