A hearty South Indian curry that mixes tender cauliflower with creamy coconut milk and fragrant spices. This comforting dish options an ideal mix of dal, recent greens, and a particular spice paste that creates layers of taste. It is each nutritious and satisfying.
Cauliflower Kuzhambu is a beloved South Indian dish that’s near my coronary heart. I discovered this recipe from my grandmother, and it’s develop into my go-to consolation meals. The mix of coconut milk, spices, and greens creates such fantastic flavors that even cauliflower skeptics will like it. Each time I make it, my kitchen fills with essentially the most wonderful aromas.
Cauliflower Kuzhambu
– Don’t overcook the cauliflower – it ought to be tender however nonetheless maintain its form
– Toast the spices till aromatic for finest taste
– Add coconut milk on the finish to forestall curdling
– Reduce cauliflower florets into related sizes for even cooking
– Use recent curry leaves if potential – they make a giant distinction
Serving and Storing Recommendations
Serves 4-6 folks. Whole prep and cooking time: 45 minutes. Serve sizzling with steamed rice. Leftovers hold properly within the fridge for 2-3 days. Reheat gently on the stovetop, including a splash of water if wanted.
Nutrient Advantages
Cauliflower is full of nutritional vitamins C and Ok, fiber, and antioxidants. Crimson gram dal provides protein and iron. Coconut milk gives wholesome fat, whereas the spices provide anti-inflammatory advantages. This dish is of course gluten-free and might be made vegan by changing ghee with oil.
Cauliflower Kuzhambu
A hearty South Indian curry that mixes tender cauliflower with creamy coconut milk and fragrant spices. This comforting dish options an ideal mix of dal, recent greens, and a particular spice paste that creates layers of taste. It is each nutritious and satisfying.
Elements
- 1/2 cup Crimson Gram Dal
- 1/2 Recent Coconut (grated)
- 2 tsp Rice Flour
- 2 cups Cauliflower Florets (1 medium sized)
- 2 Tomatoes (quartered)
- 1 1/2 tsp Sambar Powder
- 1/2 tsp Turmeric Powder
- Salt to style
Spice Paste:
- 1 tsp Oil
- 1 tsp Coriander Seeds
- 1/2 tsp Black Peppercorns
- 1 tsp Black Gram Dal
- 1/2 tsp Asafoetida Powder
For Tempering:
- 2 tsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Black Gram Dal
- 2 Dry Crimson Chillies (halved)
- Curry Leaves (few)
Directions
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Strain prepare dinner the dal and put aside.
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Fry in 1 tsp oil all of the elements for the spice paste. Add 2 tblsp of the grated coconut and grind to a paste, including little or no water.
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From the remaining grated coconut, extract the milk. Put aside.
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Dissolve the rice flour in 1/2 cup water. Put aside.
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Prepare dinner the cauliflower in ample water, including the tomatoes, sambar powder, turmeric powder and salt. Simmer all of the greens are tender.
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Add the bottom spice paste, the dissolved rice flour and the cooked dal. Simmer for a couple of minutes longer for the flavours to mix.
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Warmth 2 tsp of ghee and add all of the elements for tempering. When the mustard seeds splutter, add to the kuzhambu.
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Simply earlier than serving pour within the coconut milk.
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Serve sizzling with rice.
