Cauliflower peas kurma is a delicious South Indian sidedish recipe for chapathi, parotta or dosa. This is my version of kurma and my keeper recipe. This is aromatic, flavorful and tasty. I also like to eat this gravy with cooked rice. Can you see those cute small chapathi in the picture above??? It is prepared by my little girl Shravanthi.. 🙂
You may also like similar recipes here:
- Mixed vegetables kurma
- Onion tomato thokku
- Channa carrot curry
- Baby corn kurma
- Potato curd gravy
- Paneer kadai masala
Total time required : 25 minutes
No. of serving : 4
- Cauliflower florets – 2 cups
- Green peas – 1/3 cup
- Onion – 1
- Tomato – 2
- Garlic – 5
- Turmeric powder – 1/4 tsp
- Chilli powder – 1/2 tsp
- Coriander powder – 1 tsp
- Garam masala powder – 1 tsp
- Cinnamon – 1/2 inch
- Cloves – 6
- Star anise – 1
- Cumin seeds – 1 tsp
- Salt – as required
- Oil – 2 tsp
- Coriander leaves – for garnishing
- Coconut grated – 5 tbsp
- Coriander seeds – 1 tsp
- Cashews – 8
- Green chilli – 2
- Water – 1/4 cup
1. Take the items mentioned under “for grinding” into a blender and grind into smooth paste. Keep aside.
2. Boil water adding pinch of turmeric powder. Add cauliflower florets to it and boil for 2-3 minutes in low flame.
3. The cauliflower has to be cooked 3/4th, drain from water and keep aside.
4. Heat oil in a pan, add cinnamon, Cloves, star anise and cumin seeds. Once it splutters add chopped onion.
5. Saute well until translucent and add garlic. Fry until it turns color. Add chopped tomatoes and saute until it turns mushy.
6. Add the cauliflower and green peas. Saute for a minute.
7. Add required water along with required salt, turmeric powder, chilli powder, garam masala powder and coriander powder.
8. Stir and cook covered until everything is combined.
9. Finally add the grounded coconut paste, cover and cook until everything is well cooked.
10. Garnish with coriander leaves and serve hot with chapathi or parotta.