Cauliflower Kuzhambu | Cauliflower Gravy

Cauliflower belongs to the family Brassicaceae. Cauliflower contains anti-cancer chemicals and ricj in dietary fibres, vitamin C and essential minerals. Always choose white creamy heavy flower. Avoid cauliflower with dark coloured patches and bruised surface. Cauliflower Kuzhambu is a south indian masala gravy cooked with authentic spices. It can be served as a side dish to rice, idly, dosa or chappathi. Please check below for step by step instructions and pictures for preparing South Indian Cauliflower Kuzhambu.

Cauliflower Kuzhambu Recipe South Indian Cauliflower gravy. Rice and Chapati Side dish. Preparation Time : 15 mins | Cooking Time : 25 mins | Yields : 4 Recipe Category: Main Recipe Cuisine: South Indian Author: Nithya Ingredients: Table 1: Oil : 2 tsp Ginger : 1 inch Garlic cloves : 4 Chana dal and Urad dal  : 2 tsp Cumin seeds : 1/2 tsp Fennel seeds : 1/2 tsp Red Chillies : 4 Onions chopped : 1/2 Cup Tomato chopped : 1/2 Cup Curry leaves : 2 Salt : As needed Turmeric powder : 1/4 tsp Shredded coconut : 3 tbsp Coriander leaves : 3 stalks Table 2: Oil : 1 tbsp Mustard seeds : 1/4 tsp Onion(Finely chopped) : 1 Cauliflower : 10 Florets Instructions: 1. Heat Oil in the pan and add cumin seeds, Fennel seeds, urad dal, channa dal and red chillies. When they splutter,add curry leaves, ginger garlic and onions.Fry till onions turn translucent.  2.Add tomatoes, turmeric powder and coriander leaves. Fry it for  5 minutes in medium flame till tomatoes turn mushy. Lastly add shredded coconut and salt. 3.Switch off the stove and allow the mixture to cool down. Grind the mixture by adding enough water and keep it ready. Cut the cauliflower florets into small pieces and immerse it in boiling water for 5 mins to kill the germs. Drain the water.                         4.Take oil from table 2 and heat it in a pan. Add mustard seeds. When they splutter add finely chopped onion and fry it.  5. Once the onion turn translucent add the cauliflower florets and fry it in medium flame for 5 mins. Add ground mixture and add 1.5 cups of water. Allow the gravy to boil and simmer it for 5 mins. When the gravy turns thicken add salt if needed. Enjoy it with rice or chapati. Cauliflower Kuzhambu | Cauliflower Gravy in South Indian Style Tips: Ginger and garlic can be replaced by ginger garlic paste Red chillies can be replaced by chilli powder This gravy is made to suit both rice and chapati. For more masala flavor, add two cloves, small cinnamon stick and one cardamom before grinding.