Cauliflower kurma is one of the popular Traditional Side dish Recipe served in Chettinad. This serves as an excellent side dish for South Indian breakfasts such as idli, dosa, kal dosai, idiyappam and North Indian items such as chapathi, poori, phulka, roti, etc. This Cauliflower kurma is watery in consistency and will be absorbed easily by the idlis and idiyappam.
Ingredients to prepare Cauliflower kurma
Cauliflower florets - 1 cup
Coriander powder - 1 tsp.
Fennel seeds - 1 tsp.
Cloves - 2 nos.
Onions - 1 no.
A sprig of curry leaves
A small bunch of coriander leaves
3 tbsp oil
Salt to taste
For Paste 1
Onions - 1
Garlic - 4 nos.
Grated Ginger - 1 tsp.
Green chillies - 2
For Paste 2
grated coconut - 1/4 cup
Poppy seeds - 1 tsp.
Fried gram - 1/2 tbsp.
Cashews - 3
Procedure to prepare Chettinad Cauliflower Paaya
1. Break the cauliflower into small florets. Immerse them in boiling water containing turmeric powder and salt. Drain them and keep aside.
2. Chop the onions to fine pieces.
3. Heat oil in a pressure cooker splutter the fennel seeds and cloves and then add the chopped onions and saute well.
4. Next add the ground paste (Paste 1) and saute till the raw smell disappears.
5. Now add the drained cauliflower florets and saute. Add salt, turmeric powder and coriander powder and mix well.
6. Now add 1.5 cups of water and pressure cook for 1 whistle.
7. Open the flame when the pressure subsides and then add Paste 2 and stir well.
8. Allow it to boil for 2 minutes you can add little water to get the desired consistency.
Garnish with coriander leaves and serve hot with Idli, Chappathis, dosas, pooris, etc.
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