Cauliflower Kurma – South Indian Recipes

Cauliflower Kurma with South Indian masala is yummy to eat with roti, poori, dosa, vegetable pulaos and Ghee rice.

Here is how easily you can prepare this simple south Indian dish with the ingredients that are easily available

Ingredients for Cauliflower Kurma Recipe

Cauliflower -1 medium sized flower

Onion chopped -1/2 cup

Tomato -1 big chopped

Ginger -1 inch piece

Garlic - 4 cloves

Green chillies -3

Oil -3 tsp

Turmeric powder -1/4 tsp

Coconut grated - 1/3 cup

Cashew nuts-1 tbsp

Salt as required

Chillie powder - 1 tsp

Coriander powder -2 tsp

Cumin Powder -1 tsp

Jeera seeds /cumin seeds -1 tsp

Cauliflower Kurma Preparation Method

Cut the cauliflower into small pieces, wash it and soak in boiling water for some time, then drain the water and keep the florets aside.

Then finely paste the cashew nut along with coconut and set them aside.

Then make ginger garlic paste with Ginger, Garlic and Green Chilies.

In a pan heat some oil, then add cumin seeds, once it splutters add onion and fry till they turn are cooked.

Then add the ginger garlic paste and fry for few minutes. Now add tomatoes and fry for some 2 to 3 minutes.

Then add cauliflower florets, turmeric powder, chili powder, coriander powder, cumin powder, salt and enough water.

Cook till the cauliflower turns soft, over cooking will spoil the dish.

Lastly add the grounded coconut paste, lower the flame and cook till everything gets combined well.

Garnish with coriander leaves.

The consistency of the kurma can be adjusted as per your preferences.

Ennai Kathirikkai Kulambu Recipe - Brinjal Curry

Brinjals when cooked with lots of oil and tamarind juice is very delicious to taste as they become very tender.

Have you tried South Indian Ennai Kathirikkai Recipe before why not try it now and enjoy a delicious meal…

If anyone has not tried it before, then do give it a try as I am sure you will love this South Indian Ennai kathirikkai recipe very much. It is nothing but stuffed brinjals in tamarind sauce or can be called stuffed brinjal kulambu.

Ingredients:

• Small Brinjals - 10-12
• Tamarind - golf ball sized lump
• Channa dal/bengal gram - 2 tbsp
• Coriander seeds/Dhania -3 tbsp
• Urad dal - 1 1/2 tbsp
• Red chillies -10-12
• Coconut - 2 tbsp
• Mustard seeds -1 tsp
• Fenugreek - 1/2 tsp
• Curry leaves - few
• Oil - 4 1/2 tbsp Crystal Salt - 1 1/4 tbsp or as required.

Ennai Kathirikkai Kuzhambu - Spicy Brinjal Curry Prepartion Method

Soak the tamarind in hot water for 15 minutes and then extract the tamarind juice from it. Discharge the pulp.

In a pan (kadai) heat one tsp of oil and add Bengal gram, coriander seeds, urad dal, red chillies and coconut. Fry the ingredients till the raw smell goes. Then powder it coarsely in the blender.

Keep them as aside. Now was the brinjals, remove the stem and cut the brinjal in to four pieces leaving the stem intact.

Then stuff the brinjals with the prepared powder.

Now it’s time to make sure masala stuff brinjal in to Spicy Ennai Kathirikkai Kuzhambu

In a pan add oil, once it is heated add mustard seeds, once they splutter add fenugreek seeds, hing and curry leaves.

Then add the brinjals stuffed with masala, turmeric powder and then salt.

Reduce the flames and cook for some time stirring it now and then.

When the brinjal is half cooked add the tamarind juice to it, you can also add if the spice powder is left after stuffing them in the brinjal. Last add salt if you require.

Continue cooking till you find the gravy thickening and oil floats on the top.

Now the Spicy South Indian Ennai Kathirikai Kulambu (gravy) is ready to be served with hot rice.

Gothumai Rava Kesari

It is just like ravai Kesari but with Gothumai.

Ingredients

• Gothumai Rava - 2 cups
• Sugar - 1.5 cup
• Ghee - 5 tbsp
• Pistachios - chopped 2 tbsp
• Cardamom a pinch

How to Make Gothumai Rava Kesari?

Heat a dry pan and add Rava to it. Roast until you feel the rava aroma coming from the pan.

Then put the rava in a pan and allow it to cool. To the same pan add some ghee, then add pista and roast it.

Now add some water to the pan and allow it to boil.

When the water starts to boil, add the roasted ravai to it little by little and keep stirring.

Then add sugar.

To avoid lumps keep stirring till you get the consistency.

End up with little more ghee and garnish with pista.

Serve it hot.