Cooks Joy

A basic kuruma recipe was tweaked a little and the only thing to keep in mind is that cauliflower tends to get mushy. So steaming it just until it is cooked and not turning the vegetable around often while cooking are the key points to this recipe. It was tasty and my kiddo had extra helpings. He is a little picky and I will know if he really liked it or he was just hungry the next time I make it . We enjoyed it and had it with dosai and the recipe of that will soon follow. Now off to the green cauliflower.

Yummy cauliflower.

Ingredients
1 tbsp oil
2 cloves, a small piece of cinnamon and one cardamom
1 cup chopped onions
1 cauliflower cut into florets
1 small potato boiled and mashed
1/2 cup peas
Salt to taste
1/2 cup curd

Ingredients – To Grind
1 tbsp coconut
3 green chillies
Small piece of ginger
2 garlic cloves
1.5 cups coriander leaves loosely packed
1/2 tsp fennel seeds
1 tsp coriander seeds

Method
Steam the cauliflower and peas and set aside.

Dry roast the coriander seeds until a nice aroma floats and keep aside.

Take coconut, green chillies, ginger, garlic, coriander leaves, fennel seeds and roasted coriander seeds in a blender.

Blend to a puree. Keep aside.

Heat oil and add cloves, cardamom and cinnamon. Saute for a couple of seconds.

Add onions.

Saute until the onions are done.

Add the ground paste.

Saute the paste for 5 minutes.

Then add a cup of water. Add salt and bring the water to a boil.

Add the steamed cauliflower, peas and mashed potato. Mix slowly. Do not turn the cauliflower around too much as it will break and become mushy.

Let it simmer for 10 minutes. Turn off the stove.

Allow to cool and then add yogurt (curd).

Kurma ready.