Kerala Style Cauliflower Kurma Recipe
A vegetarian Kerala Recipes recipe with cauliflower (gobi) - florets, carrots (gajjar) - diced, to 3 tablespoons green peas (matar) - fresh or frozen. Ready in 50 min, serves 3.
Curated byAditya Nair🇮🇳
Instructions
12 steps- 1
To begin making the Kerala Style Cauliflower Kurma recipe, firstly heat sufficient water in a saucepan and add chopped vegetables and boil them
cauliflower (gobi) - florets(1 cup)onion - finely chopped(1)tablespoons coriander (dhania) leaves - finely chopped(2) - 2
Drain water and collect the vegetables in a mixing bowl
- 3
(Do not over cook the veggies)Heat some oil in a heavy bottomed pan and add cinnamon stick and curry leaves
inch cinnamon stick (dalchini)(1)sprig curry leaves(2)tablespoons coriander (dhania) leaves - finely chopped(2) - 4
Now add finely chopped onion and saute till they turn translucent
onion - finely chopped(1)tablespoons coriander (dhania) leaves - finely chopped(2) - 5
Add ginger garlic paste, green chilies and fry till golden
to 3 tablespoons green peas (matar) - fresh or frozen(2)tablespoons ginger garlic paste(2)green chillies - slit(2) - 6
Now add pureed tomato along with red chilli powder, turmeric powder, cumin powder and coriander powder and fry till the oil starts leaving the sides
tomato - pureed(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)cumin powder (jeera)(1/2 teaspoon)tablespoons coriander (dhania) leaves - finely chopped(2) - 7
Pour in the thin coconut milk, cooked veggies and adjust salt
coconut milk - thin(1 cup)coconut milk - thick(1/2 cup)salt - as required - 8
Cook for 5 to 6 minutes on low flame
- 9
Once the curry is done, add thick coconut milk, some chopped cashews and turn off the gas
onion - finely chopped(1)sprig curry leaves(2)coconut milk - thin(1 cup)coconut milk - thick(1/2 cup)to 5 cashew nuts - broken(4)tablespoons coriander (dhania) leaves - finely chopped(2) - 10
Garnish with fresh chopped coriander and some grated coconut
to 3 tablespoons green peas (matar) - fresh or frozen(2)onion - finely chopped(1)teaspoons coriander powder (dhania)(2)coconut milk - thin(1 cup)coconut milk - thick(1/2 cup)tablespoons coriander (dhania) leaves - finely chopped(2) - 11
Serve Kerala Style Cauliflower Kurma with steamed rice and Elai Vadam for a comfort meal
cauliflower (gobi) - florets(1 cup) - 12
Cauliflower Kurma also goes well with Whole Wheat Lachha Parathas
cauliflower (gobi) - florets(1 cup)
Rate this recipe
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Kerala Style Cauliflower Kurma Recipe
A vegetarian Kerala Recipes recipe with cauliflower (gobi) - florets, carrots (gajjar) - diced, to 3 tablespoons green peas (matar) - fresh or frozen. Ready in 50 min, serves 3.
Curated byAditya Nair🇮🇳
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Directions
12 steps- 1
To begin making the Kerala Style Cauliflower Kurma recipe, firstly heat sufficient water in a saucepan and add chopped vegetables and boil them
cauliflower (gobi) - florets(1 cup)onion - finely chopped(1)tablespoons coriander (dhania) leaves - finely chopped(2) - 2
Drain water and collect the vegetables in a mixing bowl
- 3
(Do not over cook the veggies)Heat some oil in a heavy bottomed pan and add cinnamon stick and curry leaves
inch cinnamon stick (dalchini)(1)sprig curry leaves(2)tablespoons coriander (dhania) leaves - finely chopped(2) - 4
Now add finely chopped onion and saute till they turn translucent
onion - finely chopped(1)tablespoons coriander (dhania) leaves - finely chopped(2) - 5
Add ginger garlic paste, green chilies and fry till golden
to 3 tablespoons green peas (matar) - fresh or frozen(2)tablespoons ginger garlic paste(2)green chillies - slit(2) - 6
Now add pureed tomato along with red chilli powder, turmeric powder, cumin powder and coriander powder and fry till the oil starts leaving the sides
tomato - pureed(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)cumin powder (jeera)(1/2 teaspoon)tablespoons coriander (dhania) leaves - finely chopped(2) - 7
Pour in the thin coconut milk, cooked veggies and adjust salt
coconut milk - thin(1 cup)coconut milk - thick(1/2 cup)salt - as required - 8
Cook for 5 to 6 minutes on low flame
- 9
Once the curry is done, add thick coconut milk, some chopped cashews and turn off the gas
onion - finely chopped(1)sprig curry leaves(2)coconut milk - thin(1 cup)coconut milk - thick(1/2 cup)to 5 cashew nuts - broken(4)tablespoons coriander (dhania) leaves - finely chopped(2) - 10
Garnish with fresh chopped coriander and some grated coconut
to 3 tablespoons green peas (matar) - fresh or frozen(2)onion - finely chopped(1)teaspoons coriander powder (dhania)(2)coconut milk - thin(1 cup)coconut milk - thick(1/2 cup)tablespoons coriander (dhania) leaves - finely chopped(2) - 11
Serve Kerala Style Cauliflower Kurma with steamed rice and Elai Vadam for a comfort meal
cauliflower (gobi) - florets(1 cup) - 12
Cauliflower Kurma also goes well with Whole Wheat Lachha Parathas
cauliflower (gobi) - florets(1 cup)
Rate this recipe
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