Cauliflower Kuzhambu Recipe – South Indian Cauliflower Gravy For Rice, Idli, Roti

Chitra

Feb 10, 2018

Cauliflower is in season now. Last week I bought 2 flowers and tried some new recipes with it. I prepared this South Indian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube. It came out very well. Its a kurma kind of gravy that suits well for rice, idli and chapathi.

My mom makes a similar cauliflower kulambu adding green peas. Though the ingredients are the same, this kuzhambu tasted completely different. Tamarind is not used in this recipe instead onion, tomato and coconut masala forms the base. I am sure I will make it very often in my kitchen. Lets see how to make cauliflower kuzhambu recipe with step by step pictures.

Do check out my mom’s style cauliflower gravy for rice and idli, Gobi 65, Gobi manchurian and Cauliflower poriyal, Gobi paratha, cauliflower biryani

Cauliflower kuzhambu recipe for rice, idli , dosa and roti

South Indian style Cauliflower kulambu for rice, idli, dosa , roti

Cuisine: South Indian

Category: Kuzhambu recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup – 250ml

Cauliflower – 20 florets
Big onion – 2 no
Ripe tomato – 3 nos (Medium sized)
Ginger garlic paste – 1/2 tsp
Grated coconut – 1/4 cup
Fennel seeds – 1 tsp
Red chilli powder – 1.5 tsp
Coriander powder – 1/2tsp (optional)
Turmeric powder – 1/4 tsp
Garam masala powder – 1 tsp
Salt & water – as needed
Cooking oil – 2 tbsp + 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – Few
Coriander leaves – to garnish

METHOD

Wash and parboil cauliflower florets in 3 cups of water adding turmeric powder.
Heat 1 tbsp oil in a kadai. Saute onion, gg paste and tomato.
Take sauteed ones in a mixie jar. Add grated coconut, fennel seeds, red chilli powder, garam masala powder and turmeric powder. Grind to smooth paste adding required water.
Heat 1 tbsp oil, temper and add the ground paste. Add the cauliflower florets.
Boil the gravy adding 1 cup of water, required salt. Simmer for 10 minutes till its raw smell goes off.
Garnish with coriander leaves and serve hot with rice, idli, dosa and roti.

METHOD – STEP BY STEP PICTURES

Wash the cauliflower florets. Boil 3 cups of water adding turmeric powder,little salt. Add cauliflower to hot water & parboil for 5 minutes. Drain the excess water & set aside.
Heat 1 tbsp oil in a kadai.Saute onion, ginger garlic paste till onion turns transparent. Now add tomato and saute till mushy.
Grind to a smooth paste adding coconut, fennel seeds, turmeric powder, red chilli powder, garam masala powder and salt.Add required water to make a smooth paste.
Heat oil in a kadai. Temper mustard seeds, curry leaves. After it splutters, add the ground paste. Add 1.5 cups of water and parboiled cauliflower pieces. Mix well and check for taste. Add more salt or chilli powder if needed.
Keep the flame medium and let the gravy boil till nice masala smell wafts through your house. Check for thickness. If its too thick, add some water and bring to desired consistency. Garnish with coriander leaves and serve hot with plain rice. Enjoy !
Enjoy !

Note

Adjust the quantity of red chilli powder and garam masala powder as per your taste.
You can also use boiled potato instead of cauliflower.
If you like, you can add boiled green peas along with cauliflower.
Make it slightly thin if you are serving for rice, idli or dosa. If you want to serve for roti/chapathi, boil the gravy till semi thick and serve as kurma.

Try this easy, yummy cauliflower gravy for rice, idli and roti. Enjoy !

GRAVIES RECIPES, KUZHAMBU VARIETIES, SIDE DISH FOR IDLI DOSA, SIDE DISH FOR RICE