{"id":5029,"date":"2009-05-08T19:47:00","date_gmt":"2009-05-08T19:47:00","guid":{"rendered":""},"modified":"2025-03-06T12:37:49","modified_gmt":"2025-03-06T12:37:49","slug":"cauliflower-gravy-all-rounder","status":"publish","type":"post","link":"https:\/\/www.chitrasfoodbook.com\/cauliflower-gravy-all-rounder\/","title":{"rendered":"Cauliflower Kurma Recipe for chapathi, idli, rice, poori – South Indian Cauliflower Gravy"},"content":{"rendered":"
\n
\n<\/div>\n
\n\"Cauliflower<\/div>\n

My mom makes this cauliflower kurma kuzhambu for idli, dosa, chapati and rice during weekends (South Indian cauliflower gravy in English). We call it as cauliflower Kuzhambu in Tamil. Every Sunday, my mom prepares this cauliflower gravy in the morning, take a break from regular cooking and spends the whole day with us. We relish this gravy with hot Idli or poori\/roti for our breakfast, dinner and have the same gravy mixed with rice for lunch. Its a kurma kind of gravy. We have named it as \u201cAll rounder Gravy\u201d ;). Its our family favorite recipe. I learnt this cauliflower kuruma from my mom during my recent visit to my house and tried it for our breakfast yesterday. Sendhil liked it very much and had 2 more idlis too. Thank you Amma for teaching me this easy and yummy cauliflower kuzhambu.Lets see how to make my mom\u2019s Cauliflower gravy for idli, dosa and rice !! You can make it thin or thick in consistency as you like.<\/p>\n

Note : To update the old pictures, I made this gravy slightly thick as side dish for chapathi and poori and shared the pictures. But my mom makes it slightly thin.<\/p>\n

\n\"Cauliflower\n<\/div>\n
\n

\nCauliflower gravy for idli,dosa<\/h3>\n

\n\"Cauliflower How to make cauliflower gravy for idli,dosa and rice<\/span> <\/span><\/span><\/p>\n

\n<\/div>\n
\n
\nCuisine:<\/span> South Indian<\/span> <\/div>\n
\nCategory:<\/span> Side dish for idli,dosa,rice<\/span> <\/div>\n
\nServes:<\/span> Serves 2-3<\/span> <\/div>\n
\nPrep time:<\/span> 10 Minutes<\/span> <\/div>\n
\nCook time:<\/span> 20 Minutes<\/span> <\/div>\n
\nTotal time:<\/span> 30 Minutes<\/span> <\/div>\n<\/div>\n
\n<\/div>\n
\n

INGREDIENTS<\/strong> <\/p>\n<\/div>\n

\n\n\n\n
1 cup \u2013 250 ml<\/p>\n
    \n
  • Cauliflower florets \u2013 20 nos<\/span>\n<\/li>\n
  • Boiled Peas \u2013 1\/4 cup (optional, I used it)<\/span><\/li>\n
  • Tomato \u2013 3 nos (finely chopped)<\/span>\n<\/li>\n
  • Big onion \u2013 1 no (finely chopped)<\/span>\n<\/li>\n
  • Red chilli powder \u2013 1- 1.5 tsp (adjust)<\/span>\n<\/li>\n
  • Turmeric powder \u2013 1\/4 tsp<\/span>\n<\/li>\n
  • Salt and Water \u2013 as needed.<\/span> <\/li>\n<\/ul>\n

    To grind<\/p>\n

      \n
    • Grated Coconut \u2013  1\/2 cup<\/span><\/li>\n
    • Ginger \u2013 1 inch piece<\/span>\n<\/li>\n
    • Garlic flakes \u2013 5 nos<\/span><\/li>\n
    • Fennel seeds \u2013 1 tsp<\/li>\n<\/ul>\n

      To season<\/p>\n

        \n
      • Cumin seeds – 1\/4 tsp<\/li>\n
      • Cinnamon, cloves, cardamom – 1 each <\/li>\n<\/ul>\n

        Coriander leaves \u2013 to garnish<\/span> <\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

        \nHOW TO MAKE CAULIFLOWER PEAS KURMA<\/b>
        \n
        <\/strong><\/div>\n
        \n\n\n\n
        \n
          \n
        • If using dried peas, soak it overnight before pressure cooking it. Frozen peas can be used directly. Wash and soak the cauliflower florets in hot water with salt and turmeric powder for 10-15 mins. Grind all the items given under \u201cto grind\u201d to make a smooth paste and set aside. <\/li>\n
        • Heat a wok\/pan with oil and do the seasoning part first.  Splutter cumin seeds. Add whole garam masala like cinnamon, clove and cardamom. Then add the chopped onion, fresh green peas and saute for a minute. Add the chopped tomato pieces and saute till mushy.\n<\/li>\n
        • Now add the ground coconut paste with water and stir fry till raw smell leaves it.\n<\/li>\n
        • Then add the red chilli powder, turmeric powder and mix it well.\n<\/li>\n
        • Add the required water and cover cook till cauliflower and peas gets cooked.\n<\/li>\n
        • Make the gravy thick if its for chapati \/poori and watery for idli\/dosa\/rice. You can serve this kurma with ghee rice as well.<\/li>\n<\/ul>\n

          Do try this gravy and enjoy your weekends:)
          \nServe this gravy with gingely oil on top if for idli\/dosa. <\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

          \n
          <\/strong>Note<\/strong>
          <\/strong><\/div>\n
          \n\n\n\n
          \n
            \n
          • For more flavor, you can add garam masala powder along with red chilli powder. Add 1\/4 \u2013 1\/2 tsp as per your taste.\n<\/li>\n
          • Make this gravy slightly thicker if you have it for chapathi\/puri else make it thin as shown in the pic below.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
            \n<\/div>\n<\/div>\n<\/div>\n
            \nPrepare this easy cauliflower gravy during weekends and take a break from your regular cooking like my mom. Here is the old picture of this kurma with idli.<\/div>\n
            \n<\/div>\n
            \n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

            My mom makes this cauliflower kurma kuzhambu for idli, dosa, chapati and rice during weekends (South Indian cauliflower gravy in English). 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