Cauliflower Kurma Kuzhambu | Chettinad Style Kuruma Kulambu

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. 

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

Pin Recipe Print Recipe

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.