Kongunad Cauliflower Kurma / Vegan Cauliflower Curry

Kongunad Cauliflower Kurma / Vegan Cauliflower Curry.

South Indian Cauliflower kurma / kuzhambu makes an excellent side dish for Idly,Dosa,Chapati,Roti or Rice. Made with coconut, this kuruma / curry is a sure winner. With step by step pictures.

This cauliflower kurma / kuzhambu recipe from the kongunad region uses the simplest of the ingredients and spices. “Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I’m taking with me when I go.” This curry brings back memories every single time. My grand mother made this, my mom made this, my in laws made this, I make this and now you will make it too. This is a fantastic awesomatic south indian curry which goes so well with Idly, Dosa or Roti.

“Cauliflower is nothing but cabbage with a college education” – Mark Twain. Its an elegant, sophisticated, festive most sought after vegetable from the Victorian times. For this recipe, we need to cook the Cauliflower first. Boil the Cauliflower in water until its fork tender and set aside.

Now its masala time….Get your food processor out. You will need the following ingredients for “get away mascara, lets bring in the masala”

Heat oil in a pan and add in the cumin, roasted gram (pottu kadalai as called in tamil) and the dried red chilli. Let it roast for 15-20 seconds. Add in the curry leaves, onions and salt. Saute in medium flame for a good 7-8 minutes until the onions are slightly brown.

Once the onions are brown, dump all the other ingredients at once. Tomatoes, coconut, tamarind, turmeric and coriander powder. Saute in medium flame for a good 6-7 minutes until the tomatoes are cooked and juiced down. Remove off heat and let it cool slightly.

Grind the mixture to a very very smooth paste…Did you hear that???? I am sorry that I am bossy. We need a fine paste. OK. “Oui, Chef”. You can add some water, up to a cup while grinding.

Now its tempering time. Take a deep pan and heat a tablespoon of oil until hot. Add in the mustard seeds, cumin seeds and the curry leaves. Let it pop. Now add the ground masala paste. Add up to 2 cups water to thin the gravy. Let it simmer for a couple of minutes.

Add in the cooked Cauliflower and let it simmer for a couple of minutes more. Remove off heat.

Serve Hooooooottttt!!!!!

For the Masala Paste

• 2 tablespoon peanut oil
• 2 tablespoon roasted gram dal (optional)
• 2 teaspoon cumin seed
• 2 dried red chilli
• 2 medium onions, roughly chopped
• 1 sprig curry leaves
• 1 teaspoon salt
• 3 tomatoes, roughly chopped
• Half a lime size tamarind
• 1 teaspoon turmeric
• 2 teaspoon coriander powder
• 1 cup fresh shredded coconut

For Tempering

• 1 tablespoon Peanut Oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1 sprig curry leaves

Other ingredients

• 3 cups Cooked Cauliflower florets

1. Boil the Cauliflower in water until its fork tender and set aside.
2. Heat oil in a pan and add in the cumin, roasted gram (pottu kadalai as called in tamil) and the dried red chilli. Let it roast for 15-20 seconds. Add in the curry leaves, onions and salt. Saute in medium flame for a good 7-8 minutes until the onions are slightly brown.
3. Once the onions are brown, dump all the other ingredients at once. Tomatoes, coconut, tamarind, turmeric and coriander powder. Saute in medium flame for a good 6-7 minutes until the tomatoes are cooked and juiced down. Remove off heat and let it cool slightly.
4. Grind the mixture to a very very smooth paste.
5. Take a deep pan and heat a tablespoon of oil until hot. Add in the mustard seeds, cumin seeds and the curry leaves. Let it pop. Now add the ground masala paste. Add upto 2 cups water to thin the gravy. Let it simmer for a couple of minutes.
6. Add in the cooked Cauliflower and let it simmer for a couple of minutes more.
7. Remove off heat.

• Author: Kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: South Indian

For the Masala Paste

• 2 tablespoon peanut oil
• 2 tablespoon roasted gram dal (optional)
• 2 teaspoon cumin seed
• 2 dried red chilli
• 2 medium onions, roughly chopped
• 1 sprig curry leaves
• 1 teaspoon salt
• 3 tomatoes, roughly chopped
• Half a lime size tamarind
• 1 teaspoon turmeric
• 2 teaspoon coriander powder
• 1 cup fresh shredded coconut

For Tempering

• 1 tablespoon Peanut Oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1 sprig curry leaves

Other ingredients

• 3 cups Cooked Cauliflower florets

1. Boil the Cauliflower in water until its fork tender and set aside.
2. Heat oil in a pan and add in the cumin, roasted gram (pottu kadalai as called in tamil) and the dried red chilli. Let it roast for 15-20 seconds. Add in the curry leaves, onions and salt. Saute in medium flame for a good 7-8 minutes until the onions are slightly brown.
3. Once the onions are brown, dump all the other ingredients at once. Tomatoes, coconut, tamarind, turmeric and coriander powder. Saute in medium flame for a good 6-7 minutes until the tomatoes are cooked and juiced down. Remove off heat and let it cool slightly.
4. Grind the mixture to a very very smooth paste.
5. Take a deep pan and heat a tablespoon of oil until hot. Add in the mustard seeds, cumin seeds and the curry leaves. Let it pop. Now add the ground masala paste. Add upto 2 cups water to thin the gravy. Let it simmer for a couple of minutes.
6. Add in the cooked Cauliflower and let it simmer for a couple of minutes more.
7. Remove off heat.

• Author: Kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/kongunad-cauliflower-kurma-vegan-cauliflower-curry/

Ven Pongal / Khara Pongal.

South Indian king of breakfasts Ven Pongal / Khara Pongal. Rice and dal/lentils cooked and tempered with cumin, pepper, ginger and ghee. With step by step pictures.

I was never a Ven Pongal fan until I became pregnant with my first born. I used to crave for a few things and Ven Pongal was high on that list. Not just any Ven Pongal. But Ven Pongal from a small little restaurant in San Jose called Komala Vilas. My husbands friend, whom we called Thambi used to come and stay with us over the weekends. Thambi is a foodie. He loved to eat out. So every Saturday, we would get up late, get ready and drive straight to Komala Vilas and have piping hot Pongal. Their Pongal was different. Pepper and Cumin was never whole in their Pongal. It was crushed, fried and then added. This little step took their dish to another different level. ‘What nicer thing can you do for somebody than make them breakfast?’ – Anthony Bourdain. So lets make some awesome Pongal. Come with me.

Note: The rice dal ratio – Generally the ratio is 1 rice : 1/2 dal. You can go upto 1:1 to have a very rich pongal. If unsure go with the 1: 1/2 ratio.

Soak rice in water. Preferably raw rice. I used Sona Masuri rice. Once we have done that, lets roast some lentils. Take split moong dal and dry roast it on a very low flame until you can smell the roasted dal. It would take approximately 3 minutes. Don’t roast for long. Cook the dal and rice together in a pressure cooker with 4 cups of water for a good 15 minutes or 10-12 whistles. We need to cook it until well done. I dont add the rice and dal directly in the cooker. I place some water in the cooker and place a bowl inside and add the rice, dal and water to the bowl. This way the rice mixture does not scorch in the bottom.

Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside. Mince a teaspoon of ginger very finely. You will need some green chillies and curry leaves too.

Heat some ghee and oil in a pan. I used 2 tablespoons of ghee and a tablespoon of oil. Add in the broken cashew nut, ginger, curry leaves and green chillies. Roast on a low flame. Once the nuts are roasted add in the pepper-cumin mixture. Roast briefly for 20 seconds.

Add in the cooked rice-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two. Remove off heat.

Serve hot with chutney and sambar.

Here is the recipe for sambar

Main Ingredients

• 1 cup Raw rice (sona masuri)
• 1/2 cup to 1 cup split moong dal (see notes)
• 4 cups water

Tempering Ingredients

• 2 tablespoon Ghee
• 1 tablespoon Oil
• 2 Tablespoon broken cashewnut
• 1 teaspoon minced ginger
• 1 teaspoon pepper
• 2 teaspoon cumin seeds
• 2 green chillies, chopped
• 1 sprig curry leaves
• 1 teaspoon salt

1. Soak rice in water. Take split moong dal and dry roast it on a very low flame until you can smell the roasted dal. It would take approximately 3 minutes. Don’t roast for long. Cook the dal and rice together in a pressure cooker with 4 cups of water for a good 15 minutes or 10-12 whistles.
2. Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.
3. Heat some ghee and oil in a pan. I used 2 tablespoons of ghee and a tablespoon of oil. Add in the broken cashew nut, ginger, curry leaves and green chillies. Roast on a low flame. Once the nuts are roasted add in the pepper-cumin mixture. Roast briefly for 20 seconds.
4. Add in the cooked rice-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two.
5. Remove off heat.

Notes

The rice dal ratio – Generally the ratio is 1 rice : 1/2 dal. You can go upto 1:1 to have a very rich pongal. If unsure go with the 1: 1/2 ratio.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: South Indian