Tuesday, 18 December 2012

Cauliflower Kurma

                             Making roti has never been a difficult task, but making the right subji or the curry for the roti has always been the tough part. Especially if serving meat lovers, every attempt to please them with vegetable curries will be like walking on a tight rope. This cauliflower kurma is an exception that is actually a much loved curry by my folks and one that has been making our dinners satisfactory, when there is no egg or meat around. Though it the season for cookies and cakes, considering people who can't bake and not wanting to disappoint them, here comes a cauliflower kurma recipe that suits all seasons and all people. It seems like there always comes a moment when we need to remain silent when we are at loss of words for some reason and I guess that moment has come for me now, to stop rambling and make it snappy. Enjoy the kurma.

Cauliflower Kurma   (The same recipe makes a good egg curry too)
Cauliflower                            1 medium or about the size of your hand
Onion                                      1 medium
Tomato                                   1 large
Green chillies                        2
Turmeric powder                  1/2 + /14 tsp
chilly+ coriander powder    2 tsps or 1 tsp each
Salt                                          1 tsp
Cinnamon                               2 small pieces
Cloves                                     2
Cardamom                             2
Oil                                           1 tbsp
Curry leaves                          few
Coriander leaves

Make a paste of
Shallots                            5
Coconut                           1 tbsp
Poppy seeds                    2 tsp
Roasted gram                 1 tsp
Ginger                             1"piece
Garlic                              2 large cloves
1 good tsp of ginger garlic paste
Fennel                             1/2 tsp

Combine the ingredients given in 'make a paste' and grind to a fine paste. Set aside.
Boil enough water, add 1/2 tsp of turmeric powder and the cauliflower florets into the boiling water and let it remain in it for about 5 minutes. Turn off the heat and drain the florets.
Again boil some more water and add the florets to the boiling water and let it remain in it for another 5 minutes. Drain and set aside.
Heat oil and add cinnamon, cloves and cardamom, when they begin to splutter, add curry leaves and roughly chopped onion and the green chillies, saute until it turns from pink to light golden brown, add the chopped tomato and stir until they become soft.
Add turmeric powder, chilly+coriander powder, salt and stir for a few seconds until the oil separates out.
Add the ground paste, stir and add some water and bring to a boil. If it is too thick add more water and let the kurma boil for about 5 minutes on medium heat. The idea is to get rid of the raw masala smell and simultaneously the gravy also thickens as it boils. When it is reduced to desired thickness, add the cauliflower florets, mix well, cover the pan with a lid and leave it on low heat for about 5- 10 minutes.
Throw in some chopped coriander leaves and serve with roti or dosai or rice.

Cauliflower and cabbage are the two vegetables that is allegedly subjected to heavy chemical treatment to keep them free of worms and to make them appear white and fresh, that is the reason why I subject it to boiling water treatment twice. If you are convinced that your vegetable is organic then skip it and just rinse them in hot water to remove worms if any.
You can reduce the coconut to 1/2 tbsp or you can even skip it, if you do not want to add coconut at all, the kurma will still have the same thickness and taste.
For the kurma you can add about a cup of water, but add 1/2 a cup at a time, check for consistency and add more.
Of the two green chillies given, I use 1 whole green chilly and 1 split green chilly and the spice level of the kurma will be moderate, that suits my taste. If you prefer a spicy curry, then split or chop both the chillies and use. (Whole green chillies are used for flavour without the heat.)
You can add some boiled eggs along with the cauliflower or use the same recipe to make egg kurma with eggs alone and serve with Idiappam or appam.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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