I'm sure everyone is not yet come back from the cricket fever so am I. It was a awesome match and I was happy the boys in blue made it this time, proud of you guys. Chak de India!!
I have modified it according to our taste and now this has become my keeper recipe for cauliflower peas kurma. Here goes the recipe from my kitchen....
Cauliflower Peas Kurma Recipe:
- Cauliflower - 1 big flower
- Green Peas - 1/4 cup
- Onion - 1/2 cut lengthwise
- Tomatoes - 1/2 medium sized cubed
- Chilli powder - 1/2 tsp
- Turmeric powder - a generous pinch
- Coriander leaves - 1 tbsp chopped finely
- Oil - 2 tbsp
- Salt - to taste
Grind to a paste:
- Coconut - 1/4 cup
- Fennel-1 tsp
- Cashew- 5
- Onion - 1
- Tomato - 1
- Gram dal(Pottukadalai)-1 tbsp
- Garlic -4 flakes
- Green chillies - 2
- Cinnamon- 1/2 inch piece
- Cloves - 1
- Grind all the ingredients under 'to grind' with little water to a smooth paste and keep aside.
- Chop cauliflower into small florets and pressure cook it along with peas with salt and turmeric powder only till half done.
- Heat oil in a pan, add onions fry till golden brown then add tomatoes fry until raw smell leaves.Add chilli,turmeric powder and mix well.
- Now add the ground paste and fry till raw smell leaves and oil seperates. Add 1/4 water(adjust according to thickeness) and allow it boil for 5mins.
- Now add cauliflower and peas , mix well. Add water if required and allow the kurma to boil 3-5 mins.Garnish with coriander leaves and switch off.
I love kurmas with dosas, rice and chapatis...So if I make this for lunch I make the quantity a bit more to be enough for dinner too. Attimes , the lazy me preplans for dinner too :)
This is easy with just grinding without sauting and comes in handy for lunch. Ammas version of vegetable kurma is a bit lengthy process with sauting and grinding but still it has an unique taste. So I use the above recipe for cauliflower peas kurma and ammas recipe for veg kurma :)
- While cooking/pressure cooking cauliflower and peas, make sure its only half cooked else it will turn mushy while it gets boiled with the kurma.
- The qunatity of gravy is more in this method, so you can also use it as a sidedish for rice.
- The same method can be used for making vegetable kurma also.
- You can make the consistency a bit watery if you are serving it for rice.
- I used fresh cauliflower and peas, you can alternatively use frozen ones too.
Labels: Gobi Recipes, Gravies for Rotis, Kolambu and Sambars for rice, peas recipes, Sidedish For Dosas