Cauliflower Kurma

1 Cauliflower, cut into florets, clean

1/2 tsp turmeric powder

1/2 tsp salt

boiling water

Add boiling water to cauliflower, turmeric powder, salt and boil for 10 minutes.

1/2 cup coconut

10 cashews or ? 2 tbsp? potukadalai

1/2 tsp fennel seeds

1/4 tsp poppy seeds

2 red chilies

1/4 cup water

Blend all the above to a smooth paste.

2 tbsp oil

1/2 tsp fennel seeds

1 cup onion, chopped

1 red chili

Heat oil in a pan. Add fennel seeds, allow to splutter, add onions and red chili, sauté until onions turn golden.

1 tsp garlic, grated

1 tsp ginger, grated

Add ginger, garlic and sauté.

1/2 cup tomato, chopped

Add tomato, sauté until tomatoes softnes.

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp red chili powder (adjust to taste)

? tsp salt

½ cup water

Add all the above, mix well. 

1/2 cup water

Add ground coconut, water, mix into smooth gravy.

Add cauliflower florets to the gravy. Cover and cook on low heat for 10 minutes until cauliflower is tender but not mushy.

1/2 tsp garam masala

cilantro leaves, chopped

Sprinkle garam masala and mix gently. Garnish with fresh coriander leaves. 

Source: Pavi

Taste Note: Tastes