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    Home » South Indian Kuzhambu Varieties » Cauliflower Kurma Kuzhambu | Chettinad Style Kuruma Kulambu

    Cauliflower Kurma Kuzhambu | Chettinad Style Kuruma Kulambu

    Posted on April 4, 2016 · Last Updated on December 7, 2021 · By Srividhya G · 53 Comments

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    cauliflower kurma kuzhambu served in a kadai with rice plate on the top

    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.

    overhead shot of cauliflower kurma kuzhambu served in a kadai bowl with rice on the side

    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.

    close up of cauliflower kurma kuzhambu

    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.

    over shot of chettinadu special kurma kuzhambu served in a kadai bowl placed on a striped linen

    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. 

    blanching the cauliflower

    • 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.

    roasting the spices for cauliflower kurma kuzhambu

    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.

    adding the roasted masala to the mixer jar

    • Grind it into a smooth paste by adding ¾ cup of water. 

    grinding it into a smooth paste

    • Transfer the masala into a bowl, rinse the mixer jar with ¼ cup of water, and reserve that water.

    ground masala paste for kurma kuzhambu

    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. 

    cooking the onion

    • Then add the ginger-garlic paste and cook until the raw smell goes off.

    adding ginger garlic paste

    • Now add the tomato and cover and cook until the tomatoes are soft and mushy. 

    adding tomatoes to the kurma kuzhambu gravy base

    • Add the ground masala, salt, and the reserved water. Mix and let it simmer for just two minutes.

    adding the ground paste and salt

    • 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.

    adding cauliflower

    • After 10 minutes, turn off the heat and add the remaining 1 tsp of oil and cilantro.

    adding cilantro and oil to the kurma kuzhambu

    • Mix and serve hot with rice or roti.

    rice topped with cauliflower kurma kuzhambu

    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. 

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this cauliflower kurma kuzhambu recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    If you like cauliflower, then check out some of the other cauliflower recipes from my archives.

    • Cauliflower rice
    • Roasted cauliflower steak
    • Cauliflower soup
    caulifower kurma kuzhambu served in a kadai ware with spoons on the side
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    5 from 2 votes

    Cauliflower Kurma Kuzhambu | Chettinad Style Kuruma Kulambu

    Cauliflower kurma kuzhambu - a delicious coconut-based curry with cauliflower from the Chettinad cuisine. A perfect side for both rice and roti.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Entree
    Cuisine: Indian, South Indian
    Servings: 4
    Calories: 166kcal
    Author: Srividhya G

    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.
      Recipe adapted from Chettinad Cooking.

      Nutrition

      Calories: 166kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Sodium: 1303mg | Potassium: 405mg | Fiber: 5g | Sugar: 6g | Vitamin A: 658IU | Vitamin C: 65mg | Calcium: 73mg | Iron: 2mg

      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.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      Update Notes: Updated the recipe now with new pictures and recipe cards. 

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      Filed Under: Blogging Marathon, Cauliflower, South Indian Kuzhambu Varieties, Vegetables Tagged With: A-Z Challenge, Blogging Marathon, Chettinadu, chettinadu style kurma, How to prepare cauliflower kuruma kuzhambu, kurma kuzhambu, kuruma kuzhambu, one pot meal, pressure cooker kurma kuzhambu

      Reader Interactions

      Comments

      1. healthyindiankitchen says

        April 30, 2016 at 3:11 am

        This looks absolutely yummy and inviting. Will try for sure. Also please visit my blog https://healthyindiankitchen.wordpress.com for Indian home food recipes. Kindly follow if you like my recipes. Thanks:)

        Reply
        • Srividhya G says

          April 30, 2016 at 11:29 pm

          thanks a lot. Will surely check yours and follow. Thanks for your comments.

          Reply
      2. VEENA KRISHNAKUMAR says

        April 18, 2016 at 11:35 pm

        Looks very flavourful and Inviting.

        Reply
        • Srividhya G says

          April 19, 2016 at 7:59 am

          Thanks Veena.

          Reply
      3. ruchi indu says

        April 12, 2016 at 3:30 am

        wow that kurma sounds very tasty. A blend of sambar and spices hmmm…

        Reply
        • Srividhya G says

          April 12, 2016 at 7:54 am

          Thanks a lot ruchi.

          Reply
      4. Priya Srinivasan says

        April 10, 2016 at 12:17 pm

        Delicious gravy! Never tried kalpaasi in my cooking, though I have the spice in my pantry!! Must give this a try!!

        Reply
      5. Mireille Roc (@ChefMireille) says

        April 07, 2016 at 6:17 pm

        wow great dish – and now I have a vehicle to use stone flower. Rajani had brought me some when she emigrated here from India and I have yet to use it :)

        Reply
        • Srividhya G says

          April 07, 2016 at 9:37 pm

          Oh yeah.. Mir you can use that for all kurma and south indian masala gravies. It enhances the flavor. Between that so nice of Rajani to bring you that spice. Its hard to get here.

          Reply
      6. harini says

        April 05, 2016 at 9:34 am

        Very interesting name with kurma and kuzhambu :) I think the spices justify the name.

        Reply
        • Srividhya G says

          April 05, 2016 at 7:30 pm

          Very true. Thanks Harini.

          Reply
      7. PJ says

        April 05, 2016 at 6:01 am

        Typical chettinad spices and with the sambar powder, must have tasted great. I have bookmarked this one to try…

        Reply
        • Srividhya G says

          April 05, 2016 at 8:42 am

          Yeah PJ. This is my hubby’s favorite. Thanks a lot.

          Reply
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