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.

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.

Lemon Rice - Elumichai Sadham

Elumichai Sadham is a simple traditional South Indian Recipe to make which is full of flavor and it is also healthy.

Ingredients needed to make Elumichia Sadham (Lemon Rice)

• Rice – 1 ½ cup
• Peanuts – ½ cup
• Lemon Juice – 3 to 4 tbsp
• Mustard seeds – ½ tsp
  Urad Dal – 1 tsp
• Bengal Gram – 1 tbsp
• Ginger – 1 tbsp (chopped)
• Green chilies – 2 slit
• Turmeric powder – ½ tsp
• Curry leaves – 10
• Salt to taste
• Oil

How to make lemon rice? (elumichai sadham cooking method)

Soak 1 ½ cup of rice in water for half an hour. Cook the rice with enough salt (each grain should be separate and not sticky).

In a pan add little oil and roast the peanuts and keep them aside.

Then heat 1 tbsp of oil in a pan and add mustard seeds and let them splutter. Then add Urad Dal, Bengal Gram, chopped ginger, and green chilies fry till the added dal turns brown (it may take 2 minutes) on medium heat. Then add turmeric powder and curry leaves and cook for 15 seconds.

Then add lemon juice to the mixture allow it to boil. Once it starts boiling remove from flame and add cooked rice to the lemon mixture. Also add the roasted peanuts to the mixture and combine well.

Adjust salt and lemon juice as per your need.

This is one of the simplest as well as light dishes in South India. This recipe is suitable for long journey as well as picnics as they make the work of the house wife easier. This is also a healthy lunch box recipe because of the nutritive value of ginger and turmeric.

How To Make Kothamalli Chutney – Raw Coriander Chutney?

Ingredients Needed for Coriander Chutney (Kothamalli Thovayal )

• Fresh Coriander Leaves – 2 big bunches (washed and chopped)
• Green Chilies – 4 to 5 (chopped length wise)
• Tamarind Paste – 2 tbsp
• Salt to taste

How to make Kothamalli Thogayal – green chutney – spicy coriander chutney?

Just grind well all the above ingredients.

Serving Tips

Dishes that can be served with kothamalli thogayal are idli, dosa, vadai, rice and sandwich too.

This recipe is easy to make and just take few minutes to prepare. In case of any unexpected guest for dinner or breakfast you can prepare this healthy and easy recipe and serve with idli and dosa.

South Indian Coriander Chutney - Kothamalli Chutney - Kothamalli Thogayal

Ingredients Needed for Coriander Chutney (Kothamalli Thovayal )

• Fresh Coriander Leaves – 2 big bunches (washed and chopped)
• Green Chilies – 2 (chopped length wise)
• Red Chilies – 2
• Chana dal – 1 tbsp
• Urad dal – 1 tbsp
• Cumin Seeds – ¼ tsp
• Tamarind Paste – 1 ½ tbsp
• Mustard Seeds – 1 tsp
• Few Curry Leaves
• Salt to taste
• Oil

How to make Kothamalli Thogayal – green chutney – spicy coriander chutney?

Heat 1 tbsp of oil in a pan. Add cumin seeds, let them splutter. Add dry red chilies, urad dal, channa dal and fry till brown color (approx. 3 minutes on medium heat).

Remove the mixture from pan and keep it aside.

Then to the same oil add the coriander leaves and green chills and fry for 3-4 minutes on medium heat.

Remove from heat and allow it cool.

Add the fried dals mixture, coriander leaves, green chilies, tamarind and salt in a grinder and grind well to till they become a coarse paste.

Serving Tips

Dishes that can be served with kothamalli thogayal are idli, dosa, vadai, rice and sandwich too.

I love this chutney as my mom prepares this one with my favorite vegetable biryani. Eating spicy veg. biryani with healthy kothamalli thovayal is yummy.

Spicy Coriander chutney or kothamalli thogayal is also very healthy as it is prepared with all Indian natural herbs which all are good for health.

Try this yummy recipe and share your experience!

Indian Plantain Fry Recipe (valakai varuval)

Ingredients:

• Plantain (valakai) - 2 
• Oil
• Sombu (Fennel seeds)- 1 tsp
• Garlic pieces -3
• Ginger - 1 inch
• Turmeric powder- 1/2tsp
• Red chili powder -1tsp
• Salt -as needed

How to make south Indian Valakai Varuval?

Remove the skin of raw banana and cut them in to small thin pieces.

Grind sombu, garlic, ginger, turmeric powder, red chili powder, salt and add little water.

Then boil the raw banana lightly and magnate with the paste for 15 min.

Now heat the pan with oil and add the marinated plantain mixture and fry. (Or)

Instead of deep fry try below method.

Heat the pan with 2 tbsp of oil and add curry leaves.

Now add the paste stir well for some time until the light color change comes.

Then add the boiled plantain and mix well.

Allow to roast in low flame.

Plantain fry Indian valakai varuval is ready to taste.

It goes well with curd rice. 

Valakai Varuval

Gramathu Kodhumai Kachayam - Wheat Kachayam

Ingredients:

• Wheat - 1 cup
• Banana – 3
• Cardamom Pods – 5 (Peeled)
• Jaggery Poweder – 1 cup
• Oil

Preparation Method – Kodhumai Kachayam Saiyum Murai

Add some amount of water with wheat and make it thick paste. Allow to soak for 1 hour

In a mixer grinder add 3 tsp of jaggery powder with cardamom pods; grind it to make fine powder

In a bowl, add bananas (mashed), wheat paste, Jaggery powder and cardamom powder

Mix them with the help of your hand (Add some water)

The batter (mixture) should be like Dosa batter in consistency (Not too watery)

Heat oil in a wide pan

Take some portion of mixture in a spoon and drop them carefully into the oil

Deep fry them till it turn golden brown color under medium flame (You can smell a good odour)

Repeat the procedure for the remaining mixture

Now you can serve the Hot and Sweet Kachayam. (You can store this kachayam upto 10-15 days)

Note: Instead of jaggery you can use sugar. You can also add maida to this mixture