Cauliflower Kurma

1 large Cauliflower, cleaned weight is 1 pound and 7.85 ounces

Clean the cauliflower and wash.

water

1/2 tbsp salt

1 tsp turmeric powder

Boil the water with salt and turmeric powder, once it starts to boil, add cauliflower and allow to boil for 10 minutes.

Cashew-Coconut Paste

1/2 cup coconut 

24 cashews

1 tsp fennel seeds

1 cup water

(Note: May be next time just grind 1/4 cup coconut with 12 cashews and 1 tsp fennel for this amount of cauliflower and see whether it tastes good)

Grind to a smooth paste.

1 tbsp oil

1 star anise

1 bay leaf

1" cinnamon

3 cloves

3 cardamom

Heat oil in a pan, let the spices sizzle in oil for 1 minute in medium flame, so they release the aroma.

2 cups onion, chopped

Add onion, sauté for 5 to 10 minutes, till it browns.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger and garlic, sauté for a minute.

1 cup tomato, chopped

1/2 tsp salt

Add tomato, salt, sauté until tomato softens.

1/4 tsp turmeric powder

1/2 tsp garam masala

1 tsp red chili powder

1 tsp salt

2 tsp coriander powder

Add all the spices, sauté for 3 minutes.

Add the cashew-coconut paste, sauce for 5 minutes, till the mixture smells good. The mixture should also thickens. 

Add cauliflower, sauté for another 5 minutes.

2 cups water

Add just enough water  to cook the cauliflower and cook for 15 minutes.

cilantro leaves, chopped

Add chopped cilantro.

Taste Note: Tastes AWESOME

Yields: 5 cups

Source: indianhealthyrecipes

White Kurma

Grind

3/4 cup coconut

5 cashews

5 green chilies

1 tsp pottu kadalai

1/2 cup shallots

5 small garlic

1/2 tbsp ginger, chopped

1/2 tsp fennel

1/4" cinnamon

1 clove

1 cardamom

Grind all the above without water.

1/2 cup water

Add water and grind to a smooth paste.

To Temper

1 tbsp oil

1/2 tsp fennel seeds

1/4" cinnamon

1 clove

1 cardamom

Heat oil in a pan, add all the above, sauté until nice aroma comes. 

1 cup onion, chopped lengthwise

Add onion, sauté until onion softens.

2 cups potatoes, chopped (3 small potatoes) 

10 beans

1 carrot

1/4 cup peas

1 cup cauliflower florets

4 cups total vegetables (mostly white vegetables)

Add vegetables, sauté for 5 minutes.

1 and 1/4 tsp salt

2 cups water

Add salt, water, allow to boil for 10 minutes.

Add ground masala, cook for 8 more minutes.

1 tsp lemon juice

cilantro leaves, chopped

Mix lemon juice and garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: rakskitchen

Potato Kurma for Idli and dosa

3 potatoes

1 and 1/2 cups water

Wash and cut the potatoes in half. 

Cook potatoes in pressure cooker for 2 whistles. Allow to cool. Peel the skin and set aside.

Masala Paste

2 garlic cloves

1/2" ginger

1 tsp fennel seeds

1/2" cinnamon 

1 tbsp pottu kadalai

1/2 cup coconut

1 cup water

Grind all the above to make smooth paste.

1 tbsp oil

1/2 tsp mustard seeds

1 onion, sliced

3 green chilies, sliced

Heat oil in a pan, add mustard seeds and crackle them. Add onion, green chilies, sauté for 5 minutes in medium flame.

1 cup tomatoes, chopped 

Add tomatoes, sauté till tomatoes softens. 

1/2 tsp turmeric powder

1 and 1/4 tsp red chili powder

1 and 1/2tsp salt

Add turmeric powder, salt, red chili powder, sauté for a minute. 

1 cup water

Add water, let the gravy simmer for 5 minutes.

2 cups water

Add ground masala to the gravy, add 1 cup of water to the blender, wash and add to the gravy.

Gently break the potatoes by hand, add to the gravy. Cover and allow to simmer for 15 minutes in low flame.

cilantro leaves, to garnish

Remove from the pan, add cilantro leaves and mix well.

Taste Note: Tastes good.

Source: kannammacooks