Cauliflower Kurma ( Tamilnadu Restaurant Style Cauliflower Chops) | How to make cauliflower chops at home | Stepwise pictures

Hi Supermoms,

When you visit a good veg restaurant in Chennai for dinner  you will find it difficult to miss the sight and smell of a favourite dinner tiffin of the Chennaites, the 'Parotta-Chops' or in other words Paratha with yellow coloured kurma. This Kurma or Chops is typically made with Cauliflower as its key ingredient with almost a burji texture. Cauliflower Kurma is a tasty, healthy and popular side dish especially for appam, idiappam, roti, chapathi and  malabar parotta . Fresh cauliflower is chopped into smaller florets and cooked along with a rich creamy gravy made up of cashewnuts and poppy seeds. Tomatoes adds to the tanginess of the dish and the fennel seeds gives the kurma it's authentic taste. A easy to make and refreshingly yummy side dish for your flat breads and tiffin. 

Cauliflower Kurma ( Tamilnadu Restaurant Style Cauliflower Chops):

Preparation time:30 minutes
Cooking time: 30 minutes
Serves : 4
1 Cup = 250 ml Cup

Ingredients :

1 cauliflower ( roughly chopped into smaller pieces)
1 tomato ( finely chopped)
15-20 shallots ( finely chopped)
3-4 green chillies ( cut lengthwise)
4 garlic pods ( grated)
1" ginger ( grated)
1/4 teaspoon turmeric powder
1/4 teaspoon cumin powder/jeera powder
salt to taste

For the ground masala paste:

4 teaspoons fresh coconut ( finely chopped)
1 teaspoon fennel seeds 
1 teaspoon cashewnuts ( approximately 10 numbers)
1 teaspoon poppy seeds
1/2 teaspoon coriander seeds
1 teaspoon roasted gram/pottukadalai
2 dry red chillies

For tempering :

1 tablespoon coconut oil
1 clove
1 green cardamom
1 star anise
1 bay leaf
1 sprig curry leaves

For garnish :

finely chopped mint/pudina leaves or coriander leaves

Method:

1. Soak the ingredients given under 'masala paste' in 1/4 cup of warm water for 20 minutes and then grind them to a fine paste using little water.

2. Bring 3 cups of water to a boil.
3. Add the chopped and washed cauliflower.

4. Cook the cauliflower for 5 minutes and switch off.
5. Drain the water and set aside the cauliflower.
6. Heat a wide pan or wok over low flame with coconut oil.
7. Temper with the whole spices and curry leaves.
8. Now add the grated ginger, garlic, chopped shallots, tomatoes and a pinch of salt.

9. Keep stirring till the onions turn transparent and the tomatoes mushy.

10. Add turmeric powder, cumin powder and mix well.
11. Add 1/2 cup of water and let it simmer for 3-4 minutes.
12. Now, add the boiled cauliflower and allow it to simmer for 5 minutes.

13. When the cauliflower is completely soft boiled, add the ground masala paste and salt.

14. Mix well and cook over low flame for another 5 minutes only.

15. Switch off and garnish.

You can serve the Cauliflower Kurma/Chops along with malabar paratha, roti, chapathi, appam, idiappams etc.,

Chef Tips : 

1.You can add 1/8 teaspoon of turmeric powder when boiling the cauliflower.
2.Adjust water quantity according to the desired kurma consistency . 
3. I have added slightly bigger pieces, but you can chop the cauliflower into very small pieces to get the restaurant texture.

Looking for interesting side dishes ? Have you tried my Palak Bhutta/Makai Palak recipe?

Happy Cooking !

With love,

Masterchefmom