Here is a lip-smackingly delicious gravy from the Chettinad cuisine – cauliflower kurma kuzhambu – a delicious coconut-based curry with cauliflower. A perfect side for both rice and roti.
I love curries and gravies that pairs with both rice and roti, and this kurma kuzhambu or kuruma kulambu is one such recipe. Are you wondering why we call this recipe as kurma kuzhambu? Because it’s a mix of both. :-)
Usually, for kuzhambu (South Indian tangy tamarind-based stew), we add sambar powder and tamarind. For kurma (South Indian coconut-based gravy), we add fennel and coconut, roasted gram, and other masala items. For this recipe, we add both sambar ingredients and kurma ingredients. We skip cardamom, cloves, and cinnamon, though.
Chettinad cuisine is one of my favorite regional cuisines of Tamil Nadu, and this kurma kuzhambu is one of the Chettinadu delicacies. This cuisine is known for its flavor profile and the usage of spices.
While it is known for its spicy non-vegetarian dishes, it has equally famous vegetarian recipes as well. I had bookmarked this kurma kuzhambu from this Chettinadu cooking site and tried it a few times with different variations. Finally got around to post it on my blog.
If you notice the original recipe doesn’t call for onions or kalpaasi, which is dagad phool, but I included both. Kalpaasi is one of the vital ingredients of Chettinadu cuisine, and I couldn’t resist including it. As I had powder, I went with that, but you can also use a small flower.
If you want it more like kuruma, include some garam masala, or while tempering, you can include some cinnamon, cardamom, and cloves. I kept this gravy little tangy and went with 1 tsp of tamarind paste. You can reduce it to half a tsp as well. Please do check the recipe notes for other ingredient variations and for the pressure cooker version.
PS – If you love Chettinadu food like me, then don’t miss to check out the Chettinadu veg biryani or the kaikari biryani.
This recipe might sound lengthy but it’s just the prep-work folks. The recipe is quite straight-forward. Let’s get straight to it.
How to make cauliflower kurma kuzhambu-
Soak the cauliflower in hot water-
- Bring 4 cups of water to boil. Add ¼ tsp salt and ¼ tsp turmeric powder to this water. When the water comes to boil, turn off the heat. Now add the cauliflower florets and let it sit for 5 minutes. Make sure the cauliflower is entirely inside the water.
- After 5 minutes, drain the water and run it through cold water and drain the water. Set this aside.
Roast the spices-
- Heat a pan and add 1 tsp of coconut oil. When it is hot, add the green chilies, cumin seeds, black peppercorns, and roasted gram. Fry over medium heat for 30 seconds and then add the poppy seeds and fennel seeds. Reduce the heat to medium-low and roast until the spices are fragrant. Turn off the heat and add the coconut. Mix it well and allow it to cool.
Grind the masala-
- Add the roasted spice mix into a mixer jar. Add the sambar powder, tamarind paste, and kalpaasi if used into the mixer jar.
- Grind it into a smooth paste by adding ¾ cup of water.
- Transfer the masala into a bowl, rinse the mixer jar with ¼ cup of water, and reserve that water.
Prepare the kurma kuzhambu-
- Heat a pan or kadai and add the 4 tsps of coconut oil.
- When the oil is hot, add the mustard seeds and let it splutter. Then add the fennel seeds and curry leaves.
- After about 20 seconds, add the chopped onion and cook until the onion turns translucent.
- Then add the ginger-garlic paste and cook until the raw smell goes off.
- Now add the tomato and cover and cook until the tomatoes are soft and mushy.
- Add the ground masala, salt, and the reserved water. Mix and let it simmer for just two minutes.
- Now add cauliflower florets and one more cup of water. Reduce the medium-low and cook until the cauliflower florets are soft and tender, for about 8 to 10 minutes. I usually reduce the heat to low and slow cook it for 15 minutes. The gravy will thicken as we are adding roasted gram. So adjust water accordingly and as per your consistency preference.
- After 10 minutes, turn off the heat and add the remaining 1 tsp of oil and cilantro.
- Mix and serve hot with rice or roti.
Recipe Notes-
- Instead of cauliflower, you can use mixed vegetables or soy chunks or just mushrooms.
- Adjust the salt, tamarind paste, and spices according to your preference. You can add red chili powder instead of sambar powder, or along with sambar powder, you can add red chili powder for a spicer version.
- Kalpaasi is optional. If you can’t source it, you can skip it.
- For more kurma flavor, add ½ tsp of garam masala, or add cinnamon, cloves, and cardamom while tempering.
- Adjust the water according to your preference.
- I have tried this recipe with other oil and oil + ghee combination. Our personal preference is coconut oil. You can make this curry with oil of your choice.
- Pressure Cooker Version-
- You can make this in a pressure cooker also. In a pressure pan or cooker, do the tempering and cook the onions and GG paste. Then add the tomatoes, ground paste, vegetables, and salt. If you are using mixed vegetables or soy chunks, cook for one whistle and let the pressure release naturally. And if you are using cauliflower or mushroom, pressure cook for one whistle and release the pressure quickly.
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If you like cauliflower, then check out some of the other cauliflower recipes from my archives.
📖 Recipe
Cauliflower Kurma Kuzhambu | Chettinad Style Kuruma Kulambu
Equipment
- Skilled to roast the spices
- Mixer Jar or Coffee grinder to grind the masala
- Pressure Cooker or Saucepan
Ingredients
- 250 grams cauliflower florets
- 7 cups water divided, 4 cups for blanching the cauliflower + 3 cups for the gravy
- 2 tsp salt or to taste (divided 1.75 tsp + ¼ tsp)
- ¼ tsp turmeric powder
- 2 tbsp coconut oil divided (4 tsp + 1 tsp + 1 tsp)
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 5 curry leaves
- ¾ cup onion chopped
- 1 tbsp ginger-garlic paste
- 1 cup tomato chopped
- 1.5 tsp sambar powder
- 1 tsp tamarind paste
- ½ tsp kalpaasi/dagad phool powder/ Black stone flower powder optional
To roast and grind:
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- 1 tsp poppy seeds
- 1 tbsp roasted gram/pottukadalai
- ½ cup coconut grated (I used ½ cup heaped. You can add up to ¾ cup of grated coconut)
- 2 green chilies or to taste
Instructions
Measurement Details: 1 cup=240ml;1tbsp=15ml;1tsp=5ml;
Soak the cauliflower in hot water-
- Bring 4 cups of water to boil. Add ¼ tsp salt and ¼ tsp turmeric powder to this water. When the water comes to boil, turn off the heat. Now add the cauliflower florets and let it sit for 5 minutes. Make sure the cauliflower is entirely inside the water.
- After 5 minutes, drain the water and run it through cold water and drain the water. Set this aside.
Roast the spices-
- Heat a pan and add 1 tsp of coconut oil. When it is hot, add the green chilies, cumin seeds, black peppercorns, and roasted gram. Fry over medium heat for 30 seconds and then add the poppy seeds and fennel seeds. Reduce the heat to medium-low and roast until the spices are fragrant. Turn off the heat and add the coconut. Mix it well and allow it to cool.
Grind the masala-
- Add the roasted spice mix into a mixer jar. Add the sambar powder, tamarind paste, and kalpaasi if used into the mixer jar.
- Grind it into a smooth paste by adding ¾ cup of water.
- Transfer the masala into a bowl, rinse the mixer jar with ¼ cup of water, and reserve that water.
Prepare the kurma kuzhambu-
- Heat a pan or kadai and add the 4 tsps of coconut oil.
- When the oil is hot, add the mustard seeds and let it splutter. Then add the fennel seeds and curry leaves.
- After about 20 seconds, add the chopped onion and cook until the onion turns translucent.
- Then add the ginger-garlic paste and cook until the raw smell goes off.
- Now add the tomato and cover and cook until the tomatoes are soft and mushy.
- Add the ground masala, salt, and the reserved water. Mix and let it simmer for just two minutes.
- Now add cauliflower florets and one more cup of water. Reduce the medium-low and cook until the cauliflower florets are soft and tender, for about 8 to 10 minutes. I usually reduce the heat to low and slow cook it for 15 minutes. The gravy will thicken as we are adding roasted gram. So adjust water accordingly and as per your consistency preference.
- After 10 minutes, turn off the heat and add the remaining 1 tsp of oil and cilantro. Mix and serve hot with rice or roti.
Notes
- Instead of cauliflower, you can use mixed vegetables or soy chunks or just mushrooms.
- Adjust the salt, tamarind paste, and spices according to your preference. You can add red chili powder instead of sambar powder, or along with sambar powder, you can add red chili powder for a spicer version.
- Kalpaasi is optional. If you can't source it, you can skip it.
- For more kurma flavor, add ½ tsp of garam masala, or add cinnamon, cloves, and cardamom while tempering.
- Adjust the water according to your preference.
- I have tried this recipe with other oil and oil + ghee combination. Our personal preference is coconut oil. You can make this curry with oil of your choice.
- Pressure Cooker Version-
- You can make this in a pressure cooker also. In a pressure pan or cooker, do the tempering and cook the onions and GG paste. Then add the tomatoes, ground paste, vegetables, and salt. If you are using mixed vegetables or soy chunks, cook for one whistle and let the pressure release naturally. And if you are using cauliflower or mushroom, pressure cook for one whistle and release the pressure quickly.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Updated the recipe now with new pictures and recipe cards.
The kurma looks and sounds delicious. Very flavorful and inviting…. Yummy:)
Thanks a lot Amara.
Lovely recipe Sri :) I have a soft corner for cauliflower and love it in Kurma! Will try this out soon :)
Thanks a lot CH and please do try. Glad you liked it.
Can smell the flavour of this kurma rite here,fingerlicking kurma definitely.
;-) ;-) Thanks Priya.
very different from how i make korma, i will definitely try this, love the deep orange color of this curry
Thanks a lot. This is quiet different from the traditional ones.
Wonderful kurma recipe Srividhya! Awesome way to make cauliflower flavorful.
Thanks Smruti. :-)
Chettinad kurma looks absolutely yum. Perfect side dish for rice as well as rotis..
Thanks a lot Gayathri. :-)
Hi Vidya, this looks amazing, you make the best healthy meals. Very much loved the preparation, flavors and ingredients which goes in this recipe. Bookmarking and surely going to try this recipe very soon. Excellent share.:)
Thanks a lot deepa for that wonderful comment. Glad you liked it.
This recipe is loaded with full of flavors. Looks so yummy!
Thanks Kushi.
Such a delicious and flavorful kurma,nice choice for C..
Thanks Nalini. :-)
Wonderful choice for Christmas. This makes a delicious sidedish for rotis
Thanks :-)
That cauliflower kurma looks absolutely amazing. So flavorful and delicious.
Thanks a lot Pavani.
Looks so delicious! very flavorful:)
Thanks Freda
Interesting I was wondering why both names kurma and kuzhambu, interisting sambar powderand kurma ingredients both in the recipe! and Yeah kalpasi and fennal seeds will give a different flavor to the kurma superb. Bookmarked your version….
Thanks a lot padma. Kalpaasi is one key ingredient of this cuisine.
looks so delicious and flavourful
Thanks ??
Looks luscious and flavorful curry. perfect combo with rice/aapam or even roti’s. i can slurp it as such without any accompaniment!!
he he.. me too. Thanks Priya.
Mouthwatering kurma!!
Thanks a lot usha. :-)
This is the second Chettinad style kurma I am bookmarking in the past two days. :) Your kurma sounds flavorful and would try it out sometime later.
he he.. Thanks Suma
Chettinad cuisine seems to rock today for alphabet C :))
This recipe is being bookmarked to try out, Vidhya ! Thanks
Oh yeah absolutely.. Saw couple of chettinadu recipes yesterday too. Thanks Kalyani.
Cauliflower kurma looks very flavorful and inviting Srividhya.I haven’t cooked cauliflower in gravy form ,your post is temping me to try now.
Thanks a lot Sapana. Please do try and hope you like it.
What a flavorful Kurma! I also love Chettinad cuisine and I would love to try this sometime. Bookmarking this :)
Thanks a lot Sandhya. :-)