Wednesday, May 19, 2010

Cauliflower Kurma

Not to milk this laundry horse for all its worth but listen this once and I will stop. I saw Asha's comment on the previous post about Bombay Ghat and then later in the day turned to Al Jazeera TV to get my dose of World News and what do you know they are talking about this exact same place. We do not subscribe to cable and what the four broadcast channels call World News is confined to the continental US. Well anyway we get a few international channels which are free including France 24 and Al Jazeera our source for real World News that is.

Like the Bombay dhabba walahs, it is amazing the volume of clothes that this place and of course the dhobis handle and how everybody's stuff gets to the right people after it is washed. Dhobis interviewed there were of the firm belief that machine washed clothes can never compete with the clean of a dhobi wash. I for one am not offering a bet against that statement.

It seems like this news is following me. I could not get a link to this show on the web site. But do a search for Bombay Ghat and there is tons of information, that is if you are interested.

This will end the laundry series.

Moving on to the recipe. My mom makes a cauliflower which is by far our favoirte with dosai. It goes well with chapatis as well. I added coconut, roasted channa dal (pottukadalai) and poppy seeds paste to make the kurma slightly creamy as we were primarily eating this with chapatis. Give this a miss and it is still good. My mother cooks this in the pressure cooker but if I do that with the cauliflower I get here, it will turn into a mush. So make your choice accordingly.

Cauliflower Kurma
1. 1 Medium sized cauliflower separated to florets - 3 cups
2. 1/2 cup chopped onions + 1/2 cup finely cut onions
3. 2 inch piece of ginger
4. 1 tomato chopped fine 1/4 cup
5. a handful of coriander leaves
6. 8 green chilies (adjust to taste)
7. 1 tbsp coriander seeds
8. 1 tsp turmeric powder
9. seasonings: cumin seeds, fennel seeds and curry leaves
10. salt to taste

For Paste (optional)
1. 1 tbsp grated fresh/frozen coconut
2. 1 tbsp roasted channa dal (pottu kadalai)
3. 2 tsp poppy seeds (soak in water for an hour)
blend to a paste and set aside

1. In pan add a few drops of oil, saute the onions when brown add coriander seeds green chilies, ginger and saute for a few more minutes, cool and blend to a paste along with coriander leaves.
2. In a pan heat a tsp of oil add the seasonings, followed by the chopped onions and saute till translucent.
3. Add the tomatoes and saute till they are soft, add the cauliflower, turmeric powder and saute for a minute or two.
4. Now add the onion paste along with 1 1/2 - 2 cups of water, salt and let it cook for 5-6 minutes or till the cauliflower is cooked. (stop here and let it be watery if using for dosai.
5. If adding the coconut paste, add now, mix it and let it come to a boil. Switch off heat.

Serve with chapatis, goes well with dosai or idli.


  1. Cailiflower never seems to appear on our dinner table, except when it is the manchurian version. Curry looks good although i have to admit i have only had dosa with sambar or chutney untill my last trip to India. In b'lore i ate in a Mall shop disa with chicken and gravy ans that was just so so good, so i am sure this cauliflower curry will be yummy too with dosa.

  2. What a flavourful and creamy Kurma.. Yumm!

  3. I do prepare the same way..Delicious kurma looks prefect!

  4. Really! Al Jazeera was talking about Dhobi Ghat? Cool, wish Times mag gets hold of few pics from there. I saw few pics of Dhobi Ghat in some mag, so colorful and rows and rows of clothes drying, fascinated me. I do believe that clothes last longer when hand washed than spin the heck out of them in the machine every week but machines are practical and convenient for us here though. End of laundry talk......!:D

    Gobi is my fave veg, it tastes wonderful in Pulaos, Saagu and Kurma. Looks great Indo.
    Most of the time I cook these too long than necessary, before you know they are a mush than whole, got to cook separately and then add to the gravy in my case.

  5. Here is a link to some beautiful pics of Bombay including Mahalaxmi Dhobi ghat.

  6. Indo

    I loved the slideshow that you had linked to in your last post, loved the look of those clothes hanging over the canals of Venice

    I had made a Carrot Kurma from Asa's blog, loved that poppy seed + coconut paste. This one looks great too and I love Gobi. I would love with rice

  7. Cauliflower Kurma sounds like a nice combo with dosa. Should try sometime. Cheerio!

  8. I checked the slideshow in last post, even my place Pondy is featured. One more thing, wherever Indian population are there, they tend to dry clothes in balcony. When I lived in Boston , we got a notice from the apart manag "Do not hang anything in balcony = spoiling the look", but in Bay Area is usual show to see all chudidar drying.....
    Al jazeera , we don't get those channels: Machine don't see if the stain is gone or not but human does. I like the laundry post!
    Kurma with cauli is wonderful for roti or evn rice.

  9. I would love this with chapatis! :) You're right about some veges get mushy in pressure cooker. I usually boil cauliflower florets in hot water for 5-7 mins to get rid of bugs and everything.
    Your curry looks so delicious. loved the paste idea. :)

  10. I won't go for dhobi washed clothes mainly for hygenic reasons. I would love to make this kurma ISG .. as I have never used poppy seed paste in a gravy. Would love that creamy texture ... will this be slightly sweetish to taste?

  11. Lovely kurma. ave tasted this in my friend's place at CBE. Love it and tried with all masala and ginger garlic paste. Now I get it how that unique taste would be withthis masala paste! Thanks a ton Indo!

  12. what an awesome way to prepare cualiflower! i love the vegetable and always looking for ways to use it!

  13. curry looks so delicious,..

  14. we make this kurma too.... I love it with dosa!

  15. I love those smooth, creamy gravies - all the more so becaue they elude me.

  16. I've got to say, that's the best looking cauliflower gravy I've seen. so thick and creamy, I am sure it is great with chapati.
    I think I missed the whole laundry discussion, just saw the link to the Laundry around the world photo slide show, let me go check it out.

  17. Hey this looks rich and to to try this

  18. You will not believe it- I was browsing for Cauliflower kurma recipes- and then thought I should come here and see if you have something and there you have it :)
    My parents are here & they wash everyday & dry it in the sun. They say that is the best form of washing.

  19. It has been a long time since I made Kurma at home. Usually I add usual vegetables, but not cauiflower. Will keep this in mind next time.

  20. You get Al Jazaaera as free channel.. thats the first time I have heard of that! Moving on to the tastier matters, cauliflower kurma looks delicious; I bet it must be a wonderful companion to dosas.

  21. Asha, I too routinely overcook Cauliflower, add them almost at the end of the cooking process and that seems to work. Thanks for the picture Asha.

    Cham you are so right, it is indeed a messed up society which thinks drying laundry is unaesthetic but still does not think of dumping tons on chemicals to get the green lawn.

    Absolutely, I use the old fashioned washing brush(thanks to mom) to scrub the stains before washing in the laundry!

    Sharmila, no the gravy is not sweet, see the number of chilies added :)

    Rajesh, I do not add garlic because it tends to overpower the kurma but if you like go ahead and add it along with ginger.

    Shankari, I am so glad, I am curious as to what your mom's comments are.

    RC, I add a bit of cauliflower even with the mixed vegetable kurma. By itself is a very different taste.

    PJ, yes Al Jazeera is one of the channels of a group of MHz network channels which provide foreign news.


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