Recipe for traditional Kongunadu style cauliflower kuzhambu served for breakfast with idli and dosai. Recipe with detailed video.
Even if you are pudhu maapilai (new bridegroom), you won’t be served Kari soaru (meat feast) every day in kongunadu. You will be served with a superb thakkali kuzhambu or this cauliflower kuzhambu for breakfast along with idli and dosai and the works. I promise, no one misses the meat if this kuzhambu is served for breakfast. This is a flavor-packed curry that goes so well with idli and dosai. In places like Pollachi and the South, potatoes are added to the curry while it’s also made just with cauliflower alone in many places. The roasted spice masala gives a nice robust flavor to the kuzhambu. The curry has a little addition of tamarind. If using tangy country tomatoes, you can even skip the tamarind part. This dish just smells like kari kuzhambu. It goes well with rice too. Do try this recipe at home and I am sure that it will become a regular.
Cauliflower Cauliflower that we get in the market in India almost always has small worms and their eggs sticking inside the florets. Soaking the florets in salted hot water for about five minutes brings out all the impurities. Some households add a little turmeric to the hot water while soaking. After soaking for 5 minutes, strain the water and use the cauliflower in the recipe as desired.
Tomatoes If using country tomatoes that are very sour, omit the tamarind. Country tomatoes / naatu thakkali is preferred for making this recipe. If you cannot source Tamil-style country tomatoes, use regular tomatoes along with a little tamarind.
Cooking oil I have used gingelly oil for making the kuzhambu today. Groundnut oil or coconut oil can also be used for making this cauliflower kuzhambu.
Here are the things you can buy online for making the recipe Ikea Non-Stick/Stainless Steel Frying Pan https://amzn.to/347Rry7 Teak-wood Chopping Board https://amzn.to/3hZa4qm Serrated Knife Set https://amzn.to/3HN9M3D Heavy Duty Indian Mixie https://amzn.to/3GptNKD Glass Mixing Bowls (500 ml) https://amzn.to/3hMJnVD
Here is the video of Cauliflower Urulai Kuzhambu | Kongunadu Style Cauliflower Potato Curry For Breakfast | Side Dish For Idli And Dosai
For the Roasted Masala Paste
2 teaspoon gingelly oil 1/4 inch piece of cinnamon 2 cloves 3/4 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1 tablespoon coriander seeds 4 dried red chillies 1/4 teaspoon black pepper 1 pod country garlic 1 sprig of curry leaves 1/2 cup Indian shallots, sliced 1/2 inch piece tamarind 3 tomatoes, country variety, chopped 1/2 teaspoon salt 1/2 cup fresh shredded coconut 1/2 cup water
Other Ingredients
500 grams cauliflower florets 2 teaspoon gingelly oil 1/2 cup onions, finely chopped 1 sprig curry leaves 1/2 teaspoon turmeric powder 1/2 teaspoon salt 2 potatoes peeled and diced 3 cups water (divided) 2 sprigs coriander leaves, chopped
For the Roasted Masala Paste
First, lets make the main prep for this kuzhambu, the roasted masala paste. Heat oil in a pan on a low flame. Add a small piece of cinnamon and cloves. Add the fennel seeds, cumin seeds, coriander seeds, dried red chillies, black pepper, garlic, and curry leaves. Roast on a low flame for a minute. Make sure not to burn the spices. Add the sliced shallots, a small piece of tamarind (if using) and saute till the shallots are soft and starting to brown. Add the tomatoes and the salt. Saute till the tomatoes are soft and mushy. Once the tomatoes are mushy, add the fresh coconut and cook for a minute more. Remove the pan from heat and let the mixture cool a bit. Grind everything with little water to a smooth paste. Set aside.
For making the kuzhambu
Heat oil in a pan and add in the onions and the curry leaves. Saute for a couple of minutes till the onions are soft. Add the turmeric powder and the salt. mix well to combine. Add the diced potatoes if using and add some water to cook the potatoes. Mix well. Cover the pan with a lid and cook for 10 minutes on medium flame. Add the cauliflower. Add the masala paste. Wash the mixie with water and add it back to the pan. Mix well to combine. Cover the pan with a lid and cook for 10 minutes on medium flame. The curry is ready. Finish the curry with a generous sprinkling of coriander leaves. Serve with tiffin items or rice
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
For the Roasted Masala Paste
2 teaspoon gingelly oil 1/4 inch piece of cinnamon 2 cloves 3/4 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1 tablespoon coriander seeds 4 dried red chillies 1/4 teaspoon black pepper 1 pod country garlic 1 sprig of curry leaves 1/2 cup Indian shallots, sliced 1/2 inch piece tamarind 3 tomatoes, country variety, chopped 1/2 teaspoon salt 1/2 cup fresh shredded coconut 1/2 cup water
Other Ingredients
500 grams cauliflower florets 2 teaspoon gingelly oil 1/2 cup onions, finely chopped 1 sprig curry leaves 1/2 teaspoon turmeric powder 1/2 teaspoon salt 2 potatoes peeled and diced 3 cups water (divided) 2 sprigs coriander leaves, chopped
For the Roasted Masala Paste
First, lets make the main prep for this kuzhambu, the roasted masala paste. Heat oil in a pan on a low flame. Add a small piece of cinnamon and cloves. Add the fennel seeds, cumin seeds, coriander seeds, dried red chillies, black pepper, garlic, and curry leaves. Roast on a low flame for a minute. Make sure not to burn the spices. Add the sliced shallots, a small piece of tamarind (if using) and saute till the shallots are soft and starting to brown. Add the tomatoes and the salt. Saute till the tomatoes are soft and mushy. Once the tomatoes are mushy, add the fresh coconut and cook for a minute more. Remove the pan from heat and let the mixture cool a bit. Grind everything with little water to a smooth paste. Set aside.
For making the kuzhambu
Heat oil in a pan and add in the onions and the curry leaves. Saute for a couple of minutes till the onions are soft. Add the turmeric powder and the salt. mix well to combine. Add the diced potatoes if using and add some water to cook the potatoes. Mix well. Cover the pan with a lid and cook for 10 minutes on medium flame. Add the cauliflower. Add the masala paste. Wash the mixie with water and add it back to the pan. Mix well to combine. Cover the pan with a lid and cook for 10 minutes on medium flame. The curry is ready. Finish the curry with a generous sprinkling of coriander leaves. Serve with tiffin items or rice
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Find it online : https://www.kannammacooks.com/cauliflower-urulai-kuzhambu/
Recipe for traditional Tamil-style chicken 65 made in the air fryer. Absolutely delicious and no compromise in taste when compared to the regular chicken 65.
This simple and easy chicken 65 recipe uses just two tablespoons of oil for 500 grams of chicken. This makes about 3-4 servings, with approximately 1.5 teaspoons of oil per serving. I prefer using coconut oil for this recipe as the aroma and flavour work really well. Any vegetable oil can also be used in place of coconut oil.
This is a really simple recipe where the chicken is briefly marinated in a spice masala and air fried for about 14-15 minutes. This chicken 65 tastes best when served hot.
I prefer to use boneless skinless chicken thighs for this recipe as thighs stay juicy and moist and work perfectly well in this preparation. Make sure to cut the thighs into small bite-size pieces. Also, make sure to cut the chicken into same-size pieces so they cook evenly. Note – The frying time will slightly vary depending on the size of the cut chicken piece.
I have not used any artificial color in this recipe. Kashmiri chilli powder gives a nice subtle spice and color to this recipe and I find that adding additional color is not necessary at all.
This same recipe can be baked in an OTG oven instead of an Air fryer and it works well.
I have found that south Indian-style store-bought chicken masala works well and it can be used instead of garam masala in this recipe. Chicken Masala https://amzn.to/3kNh8wn
Here are the things you can buy for making this recipe Air Fryer – Air Oven https://amzn.to/3ycbtDf Small Tadka Pan https://amzn.to/41G7In2
Here is the video of how to make Air Fryer Chicken 65 | Air Fried Chicken 65 Recipe | Air Fried NOT Deep Fried
Main Ingredients
500 grams of boneless chicken thighs 1 teaspoon ginger garlic paste 1 tablespoon plain yogurt (plus more if needed) 2 green chillies, finely chopped 2 sprigs curry leaves, finely chopped 2 teaspoon Kashmiri chilli powder 1/4 teaspoon red chilli flakes 1/2 teaspoon turmeric powder 1/4 teaspoon black pepper powder 1/2 teaspoon garam masala powder 3/4 teaspoon salt 1/2 of a lime, juiced 1.5 tablespoon coconut oil 1 tablespoon rice flour 1 tablespoon maida / all-purpose flour 1 tablespoon corn starch
For the tempering
1/2 tablespoon coconut oil 2 green chillies, slit 2 sprigs of curry leaves
Add all the ingredients to the chicken and mix well to combine. If the chicken mixture looks dry, add a few tablespoons of yogurt to adjust the texture. It should not be too dry. Marinate the chicken for at least 30 minutes in the refrigerator. You can marinate for up to an hour. Line the chicken on the air fryer tray. Do not crowd the tray. Make sure there is enough space for the hot air to rotate so the chicken cooks evenly inside the air fryer. Fry in batches as required. Air fry at 200°Celsius / 400°Fahrenheit for 14-15 minutes. Turn the chicken pieces after 6-7 minutes so it cooks evenly on both sides. Continue to fry for another 6-7 minutes. The frying time will slightly vary depending on the size of the cut chicken piece. If the pieces are really small, it will take few minutes less. After air frying, let the chicken rest for a few minutes so the masala sticks to the chicken. Take a small tadka pan and roast some green chillies and curry leaves. Once the curry leaves crisp up, add the tempering to the chicken. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
