Cauliflower Kuzhambu/Gravy

Cauliflower florets - 1 blow, Onion - 1, Tomato - 1, Ginger - 1 inch, Garlic - 3 cloves, Shredded coconut - 1/2 cup, Curry leaves, Fried gram - 1.5 tbsp, Turmeric powder - 1/2 tsp, Oil - 2 tbsp, Salt,  Sambar powder - 1 tbsp, Curry masala powder - 1 tbsp
Sambar powder link:
Curry masala powder link:

Get all the ingredients ready.
Heat the pan with oil. Add onion, tomato and saute well until it becomes soft. Add ginger, garlic, coconut, fried gram, 1 tbsp of curry masala powder, 1 tbsp of sambar powder and mix well for 30 seconds and switch off the flame. Cool it completely.
In blender, add roasted masala and blends into fine paste. Transfer the grounded masala in a bowl and add 3 cups of water and mix well.
Heat the pan with oil, add cauliflower florets, saute well for 5 minutes or until it turns to golden brown.
Add grounded masala, curry leaves and mix well. Cook it for 15-20 minutes on the medium flame.
The oil is floating on the kuzhambu or it becomes thick. Switch off the flame and garnish the coriander leaves.
Cauliflower Kuzhambu is ready to serve with  rice, idli, dosa and chapathi.

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