This cauliflower kurma / kuzhambu recipe in the kongunad region uses the easiest from the ingredients and spices. &"When you are a spice in your house, it is forever. Women never get rid of spices. The Egyptians were hidden using their spices. I understand which I’m taking beside me after i go.&" This curry revives recollections each and every time. My grand mother chose to make this, my mother chose to make this, my in laws and regulations chose to make this, I get this to and you can make it too. This can be a fantastic awesomatic south indian curry which matches very well with Idly, Dosa or Roti.
&"Cauliflower is certainly not but cabbage having a higher education&" Mark Twain. Its a stylish, sophisticated, festive most searched for after vegetable in the Victorian occasions. With this recipe, we have to prepare the Cauliflower first. Boil the Cauliflower in water until its fork tender and hang aside.
Heat oil inside a pan and include the cumin, roasted gram (pottu kadalai as known as in tamil) and also the dried red chilli. Allow it to roast for 15-20 seconds. Include the curry leaves, onions and salt. Saute in medium flame for any good 7-8 minutes before the onions are slightly brown.
When the onions are brown, dump the rest of the ingredients at the same time. Tomato plants, coconut, tamarind, turmeric and coriander powder. Saute in medium flame for any good 6-7 minutes before the tomato plants are cooked and juiced lower. Remove off heat and allow it to awesome slightly.
Grind the mix to some super smooth paste&...Have you heard that. I'm sorry that i'm bossy. We want an excellent paste. OK. &"Oui, Chef&". You can include water, up to and including cup while grinding.
Now its tempering time. Have a deep pan as well as heat a tablespoon of oil until hot. Include the mustard seeds, cumin seeds and also the curry leaves. Allow it to pop. Now add some ground masala paste. Equal to 2 cups water to thin the gravy. Allow it to simmer for a few minutes.
