Ridge Gourd Kootu Recipe - Peerkangai Poricha Kuzhambu Recipe

Peerakangai kootu / Peerkangai poricha kuzhambu/ Beerakaya kootu (In Telugu) / Ridge gourd kootu (in English) is an easy, one pot side dish for rice. This ridge gourd kootu goes well with vatha kuzhambu and Kara kuzhambu rice. But we love to eat this poricha kootu by mixing with plain rice adding ghee. So I make this kootu slightly thin in consistency. Usually we make peerkangai kuzhambu and ridge gourd skin chutney / thogayal for rice. But when I was asking my MIL to teach some new recipes using ridge gourd, she suggested this easy poricha kulambu recipe that can be prepared directly using a pressure cooker. Friends, do try this easy peerkangai poricha kuzhambu for a change. You will love it for sure. I have used moong dal / Paasi paruppu in this kootu. You can also use Chana dal/ Kadalai paruppu just like hotel style kootu recipes. It tastes good for vatha kuzhambu and Kara kuzhambu. If you like, you can have it with chapathi too. Lets see how to make this easy peerkangai kootu in pressure cooker with step by step pictures.

Check out Andhra style Ridge gourd dal, Ridge gourd Kuzhambu , Turai Ki Sabji  for Chapathi.

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu using a pressure cooker - Side dish for Vatha kuzhambu and Kara Kuzhambu.

Cuisine: Tamil nadu

Category: Kootu Recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd / Peerkangai - 1 no Moong dal Or Chana dal - 1.5 tbsp Turmeric powder - 1/4 tsp Sambar powder - 1 tsp Ripe tomato – 1 no ( finely chopped ) Salt & water - as needed To Grind Grated coconut - 1/4 cup Rice flour - 1 tsp Cumin seeds – 1/4 tsp Water - To grind To Temper Coconut oil - 1 tbsp Mustard seeds -1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Big onion - 1 no ( finely chopped) Curry leaves - Few

METHOD

1. Wash and peel the skin of ridge gourd. Slice it.
2. In a pressure cooker, temper and saute onion, tomato.
3. Add chopped ridge gourd, moong dal, sambar powder, turmeric powder and salt.
4. Grind coconut+rice flour+cumin seeds to smooth paste. Add to ridge gourd.
5. Pressure cook in low flame for one whistle. Serve with rice or as side dish for vatha kuzhambu and kara kuzhambu.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of ridge gourd using a peeler. Chop into thick round shaped slices. Set aside. If you are using chana dal instead of moong dal, soak it in enough water for 30 minutes before cooking. No need to soak for moong dal. In a pressure cooker base, heat coconut oil. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion till transparent. Add tomato and saute till mushy. Add the chopped ridge gourd and saute for a minute. Add moong dal , salt, turmeric powder and sambar powder. Saute quickly and add 1 cup of water. Let it boil in low flame. In the mean time, grind coconut + rice flour to a smooth paste. Add the coconut paste to the boiling kootu in pressure cooker. Close the cooker and pressure cook in very low flame for one whistle. Open the cooker after steam is released. Mix well and check the consistency of kootu. If its too thick, add little water and mix well. If its too thin, boil for some time till thick. Serve with rice.  Enjoy !

Note

For variations, you can use red chilli powder + dhania powder 1 tsp each instead of sambar powder. You can make the same kootu using snake gourd, bottle gourd.

Try this easy, yummy peerkangai kootu for rice and enjoy !
I enjoyed it by mixing this kootu with plain rice and ghee. In the plate, you can find cabbage curry, goosberry thogayal and microwave roasted papad. 

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Raw Banana Roast - Vazhakkai Varuval Recipe

Tawa roasted raw banana fry / Vazhakkai varuval in Tamil was in my try list for years. Whenever my fellow bloggers post valakkai varuval in their Instagram feed, I drool at them😋. I know its a very simple recipe but somehow I never tried in my kitchen. Last week I tried this raw banana roast in dosa tawa for the first time. It came out very well. I haven’t used fresh masala like Chettinad version instead I used my sambar powder, garam masala powder and rice flour to the coat the raw banana pieces. It tasted great with sambar rice and curd rice. Raksha and Sendhil liked it very much. After trying this type of vazhakkai varuval, I am tempted to try more versions in the same. My neighbor from Pondicherry had taught me another version using freshly ground masala with coconut and fennel seeds. Soon I will try and post here. Now lets see how to make Tamil nadu style raw banana roast / Raw banana fry recipe with step by step pictures.

Check out

• Andhra style raw banana curry
• Raw banana curry with coconut
• Chettinad Vazhakkai curry
• Raw banana chips
• Raw banana bajji/fritters
• Raw banana kootu

Raw banana roast - Vazhakkai Varuval

Simple & easy South Indian style raw banana roast for rice.

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw banana - 1 no Water - to cook raw banana Red chilli powder - 1 tsp Garam masala powder - 1/4 tsp Turmeric powder - 1/4 tsp Rice flour - 1 tsp Salt - as needed. To Temper Sesame oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/4 tsp Cumin seeds - 1/4 tsp Curry leaves - Few

METHOD

1. Peel the skin of raw banana and chop into roundels.
2. Boil water adding salt and half cook the raw banana pieces.
3. Remove in a plate. Add spice powders and rice flour.
4. Coat well. Heat oil in a pan and temper mustard, urad dal, cumin and curry leaves.
5. Arrange the raw banana pieces in the pan. Shallow fry both sides till golden.
6. Remove in a plate and enjoy with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the raw banana skin using a peeler. Chop into small roundels. Immerse in water till use to prevent discoloration. Boil 2 cups of water adding some salt in a wide bowl. Add the chopped raw banana and cook for sometime. Raw banana should be just half cooked. Just prick with a fork. It should be hard to prick and unbreakable. Switch off the flame and drain the excess water. In a wide plate, take the half cooked raw banana pieces. Add red chilli powder, turmeric powder, garam masala powder, rice flour and salt. Mix well to coat the pieces. Heat oil in a wide pan. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Arrange the raw banana pieces and cook in medium flame till its roasted well with golden brown color. Flip and cook the other side too. Cook in low to medium flame to roast it properly with a nice color. You can increase the flame slightly whenever needed to achieve golden brown color. Remove the roasted banana in a plate and cook the remaining raw banana pieces in the next batch. Serve with sambar rice, rasam rice and curd rice. Tastes great ! Enjoy !

Note

For variations, you can skip cooking the raw banana pieces and apply the masala directly, cook in tawa for more time. For more masala flavor, you can add 1/2 tsp of powdered fennel seeds and 1/2 tsp of ginger garlic paste. I have shallow fried the pieces adding sesame oil. You can use any cooking oil instead.

Try this easy raw banana roast and enjoy with sambar, rasam and curd rice.

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Vazhaipoo Kootu Recipe – Banana Flower Kootu - Plantain Flower Kootu

 Vazhaipoo kootu / Banana flower kootu/ Plantain flower kootu is my recent try in vazhaipoo recipes. I followed my MIL’s South Indian, Tamil nadu style basic kootu recipe with some modifications and tried it. It came out very well. Its a very simple kootu recipe that can be prepared in a pressure cooker directly. It can be prepared under 15 minutes if you have cleaned banana flower ready in hand. Banana flower, moong dal, sambar powder and coconut are the main ingredients in this recipe. 

I am happy that I got an easy, yummy recipe with banana flower other than my usual vazhaipoo vadai, vazhaipoo poriyal and vazhaipoo dosa.  My MIL makes vazhaipoo/ vazhaithandu mor kootu. Soon I will share that recipe too. Now lets see how to make South Indian, Tamil nadu style Vazhaipoo kootu recipe with step by step pictures.

Check out my post on

• How to clean vazhaipoo

• Vazhaipoo Kuzhambu

• Vazhaipoo usili

• Vazhaipoo vadai

• Vazhaipoo poriyal

• Vazhaipoo kola urundai

• Vazhaipoo dosai

• Vazhaipoo mor kootu

Vazhaipoo kootu / Banana flower kootu recipe

Vazhaipoo kootu / Banana flower kootu for rice

Cuisine: South Indian

Category: Kootu recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Banana flower - 2 cups (Chopped) Moong dal - 2 tbsp Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Ripe tomato - 1 no ( finely chopped) Salt & water - as needed To Grind Grated coconut - 1/3 cup Rice flour - 1 tsp Water - to grind To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves – Few Cumin seeds - 1/2 tsp Big onion – 1 no (Finely chopped)

HOW TO MAKE VAZHAIPOO KOOTU

1. Wash and clean the vazhaipoo florets. Chop into small pieces and immerse in buttermilk.
2. In a pressure cooker base, heat coconut oil. Temper it. Saute onions.
3. Add chopped vazhaipoo, tomato, moong dal, sambar powder, turmeric powder, salt.
4. Grind coconut, rice flour to paste. Add to the kootu.
5. Add water, pressure cook for one whistle in low flame.
6. Remove the lid. Mix well and check for taste. Add more salt and some water if needed.
7. Serve with vatha kuzhambu, kara kuzhambu and curd rice.

METHOD - STEP BY STEP PICTURES

Wash and clean the banana flower florets. Please check this post for how to clean vazhaipoo. Chop the vazhaipoo into small pieces. Keep them immersed in buttermilk till use to prevent blackening. Heat coconut oil in a pressure cooker base. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onions till transparent. Add chopped vazhaipoo, tomato pieces, moong dal and saute for few minutes till vazhaipoo shrinks a bit. Add sambar powder, turmeric powder, salt. Mix well. Grind coconut + rice flour to a smooth paste. Add 1 cup of water, coconut paste and mix well. Pressure cook for one whistle in very low flame. Open the cooker after the steam is released. Mix well and add some water if the kootu is too thick. Suppose if the kootu is watery, boil for some time till thick. Mix well and serve with vatha kuzhambu rice, kara kuzhambu or curd rice. If you like, you can mix this kootu in plain rice adding ghee. Enjoy !

Note

Adjust the quantity of sambar powder for spicy taste. To replace sambar powder, use red chilli powder + coriander powder. You can also saute one red chilli while tempering for more spicy taste. Do not reduce the quantity of coconut and tomato because vazhaipoo may taste slightly bitter based on its variety. You can replace moong dal with soaked chana dal or soaked toor dal. To replace tomato, you can add 1/2 tsp of tamarind extract too. You can follow the same recipe and use banana stem/ Vazhaithandu instead of vazhaipoo.

Easy, healthy Vazhaipoo kootu for rice is ready. I served with Hotel style Kara kuzhambu. It was yum !

 

Very good recipes Tags: Vazhipoo kootu, vazhaipoo kootu recipe, vazhaipoo recipes, banana flower kootu, plantain flower kootu, banana flower recipes, plantain flower recipes

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Sorakkai Kootu Recipe | Bottle Gourd Kootu For Rice

Sorakkai kootu / Bottle gourd kootu for rice is an easy to make, yummy South Indian style kootu recipe with coconut, moong dal. We call it as sorakkai poricha kuzhambu too. I make it as side dish for vathakuzhambu. Long back, I had shared my MIL’s sorakkai paal kootu and sorakkai sweet kootu recipes. 

Recent days, you would have seen me making all my kuzhambu, poriyal and kootu recipes prepared using pressure cooker easily. For this recipe too, I have used my pressure cooker to ease my job. It came out very tasty and flavorful. I loved it with vathakuzhambu rice and curd rice. For variations, you can use chana dal instead of moong dal like hotel ones. 

Friends, do try this easy, healthy bottle gourd kootu at home and share your feedback with me. Lets see how to make Sorakkai kootu for rice with step by step pictures.

 Check out my sorakkai sambar, sorakkai paal kootu, sorakkai dosai too !

Sorakkai Kootu Recipe – Bottle gourd Kootu

Sorakkai Kootu Recipe – Bottle gourd Kootu For Rice

Cuisine: South Indian

Category: Side dish for rice

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bottle gourd / Sorakkai - 2 cups (Chopped into small cubes) Moong Dal - 1.5 tbsp Turmeric powder - 1/8 tsp Sambar Powder - 1 tsp (Adjust) Salt & Water - as needed To Grind Grated coconut - 1/4 cup Rice flour - 1/2 tsp Cumin seeds - 1/2 tsp Small onion - 2 ( optional) Water - to grind To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves – Few Red chilli – 1 no Hing / Asafetida – A pinch

HOW TO MAKE SORAKKAI KOOTU

1. Wash and peel the skin of bottle gourd. Chop into small cubes.
2. In a pressure cooker base, temper and take the chopped bottle gourd, moong dal, turmeric, sambar powder, salt and water. Mix well.
3. Grind coconut + rice flour, cumin, onion to smooth paste adding water.
4. Add the coconut paste to the cooker. Cover and cook in very low flame for 2 whistles.
5. Open the lid after steam is released. 
6. Mix well and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of bottle gourd/ Sorakkai. Cut into two halves. Now remove the spongy center portion which has seeds.Chop the hard portion into small cubes. Set aside. Grind coconut, rice flour, onion, cumin seeds to smooth paste adding required water. Keep it apart.  In a pressure cooker base, heat coconut oil and temper mustard seeds, urad dal, red chilli and curry leaves. To this, add chopped bottle gourd, moong dal, turmeric, sambar powder, salt & water. Mix well. Add the ground coconut paste. Mix well together.  (If you use chana dal, soak in water for 20 minutes and then add to cooker along with bottle gourd pieces) Pressure cook in very low flame for 2 whistles. Open the cooker after the steam is released. Mix & check for taste. Add more sambar powder & salt if needed. Serve hot with plain rice or vathakuzhambu rice. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste and spice level. You can use 1/2 tsp of red chilli powder and 1 tsp of dhania powder instead of sambar powder. For variations, you can skip cumin seeds while grinding. You can also do the tempering at the end.

Try this easy, yummy Bottle gourd kootu in pressure cooker and enjoy with rice !

Very good recipes Tags: Bottle gourd kootu, bottlegourd kootu, sorakkai kootu recipe, sorakkai kootu, bottlegourd recipes, bottle gourd recipes, sorakkai recipes

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Easy Dal Tadka Recipe - Dal Tadka In Pressure Cooker

 North Indian style Dal tadka is an easy and quick to make Indian lentils/dal based recipe. Its a good and healthy side dish for plain rice, Jeera rice, ghee rice and Phulka/roti/chapathi. It is a one pot recipe that is prepared with toor dal, spices, onion and tomato. Dal tadka can also be prepared using combination of toor dal, masoor dal, moong dal, chana dal etc. There are many versions of dal tadka recipe like Dhaba style, Punjabi hotel style and Gujarati style dal tadka recipes. But each recipe has its own taste and flavor with minor variations in the procedure and ingredients used. Today I have shared a basic recipe of how to make dal tadka at home in pressure cooker with simple ingredients following the recipe from Veg recipes of India. You can make it without pressure cooker or in an instant pot as well. It comes out great every time. Its our family favorite recipe. This has become my go to recipe for dal tadka. Original recipe has called for using charcoal to infuse smoky flavor in the dal just like the restaurant ones. But I skipped this step as I don’t get charcoal in my place. Ok, Lets see how to make dal tadka with step by step pictures.

Dal tadka recipe

North Indian Dal tadka recipe with step by step pictures.

Cuisine: North Indian

Category: Main course

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Toor Dal - 1/3 cup Water - 2.5 cups Big onion - 1 no ( finely chopped) Ripe tomato - 1 no (finely chopped) Green chilli - 1 no ( small, finely chopped) Ginger – 1/ 2 tsp (Finely chopped) Turmeric powder - 1/8 tsp Cooking oil - few drops Salt - As needed For tadka / To temper Ghee - 1 tbsp Cumin seeds - 1/2 tsp Crushed garlic - 5 cloves Red chilli - 1 no (whole) Curry leaves – Few Red chilli powder – 1/2 tsp Garam masala powder – 1/4 tsp Hing / Asafetida – a pinch Coriander leaves - to garnish Crushed Kasoori methi - 1/2 tsp (optional)

HOW TO MAKE DAL TADKA

1. Wash and take the toor dal in a pressure cooker base.
2. Add chopped onion, tomato, ginger, green chilli, turmeric powder, few drops of cooking oil to the dal. 
3. Pressure cook in low flame for one whistle. Mash the dal after steam is released.
4. Add salt and crushed kasoori methi. Boil for few minutes adding water.
5. Temper the ingredients & add to dal. Garnish with coriander leaves.

DAL TADKA IN PRESSURE COOKER - STEP BY STEP PICTURES

Wash the toor dal.Take in a pressure cooker base. Add finely chopped big onion, tomato, green chilli, ginger, turmeric powder, few drops of cooking oil and required water. Pressure cook in very low flame for two whistles. Open the lid after steam is released. Mash the dal with a whisk nicely. Make sure dal is completely mushy. To the cooked dal, add salt and crushed kasoori methi. Mix well and check for taste. Add little water to adjust the consistency of dal. Please remember this dal thickens when it cools down. So add some water to bring the dal to flowing consistency. Simmer the dal for few minutes. Heat ghee in a tadka pan/ Tempering kadai. Lower the flame. Splutter cumin seeds, curry leaves, whole red chilli, crushed garlic cloves and hing. Keep the flame low and add red chilli powder, garam masala powder. Mix immediately and switch off the flame. Take care not to burn the chilli powder. Add to the cooked dal on top of it. You can garnish with coriander leaves and fresh cream if you like. Mix and Serve with plain rice, jeera rice or phulka. Enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. For variations, you can saute the onion, tomato , chilli, ginger and then add to toor dal. Pressure cook them together and proceed with tadka at the end. In some restaurants, they add a tbsp of fresh cream for garnishing. You can use equal quantity of masoor dal, toor dal and moong dal instead of using toor dal alone.

Try this easy, yummy North Indian Dal Tadka Recipe and enjoy with plain rice, ghee rice, jeera rice or phulka !

Very good recipes Tags: Dal tadka recipe, dal tadka, how to make dal tadka, how to make dal tadka at home, restaurant style dal tadka, hotel style dal tadka

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Cabbage Gravy Recipe – Muttaikose Kurma Kuzhambu For Rice, Dosa

Cabbage gravy for rice ( Muttaikose Kuzhambu in Tamil) was new to me until I saw in Sashi’s recipes. I have heard about cabbage sambar and kurma from my friend Shalini. But this is Kongunadu style kurma kulambu recipe adding freshly ground masala. It came out very well and tasted good with rice, dosa and chapathi as well. As I am a big fan of cabbage kurma recipes, I loved it very much. But to my surprise, my husband Sendhil who hates cabbage loved this gravy very much with rice. So I have made this muttaikose kuzhambu thrice so far. He ate it every time without any complaints. 

To make this kuzhambu, I tweaked the original recipe slightly and reduced the spice level as per my family’s taste. After trying this, I got the courage to try cabbage kurma for chapathi learning from my friend Shalini. Soon I will try and post them in my space. 

Friends If you like to try varieties of cabbage recipes at home, do try this kuzhambu. You will love it for sure. Lets see how to make cabbage gravy for rice with step by step pictures.

Check out my Cabbage kootu recipe, Cabbage vada , white cabbage poriyal recipe,  purple cabbage poriyal, purple cabbage salad , Cabbage Sambar

Cabbage Gravy Recipe / Muttaikose Kuzhambu Recipe

Cabbage Gravy Recipe / Muttaikose Kuzhambu Recipe for rice, dosa and chapathi

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250 ml Shredded cabbge - 1.5 cups Salt & water - as needed Coriander leaves - To garnish To Saute & Grind Cooking oil - 1 tbsp Big Onion - 1 no Ripe Tomato - 2 no Coriander Seeds / Dhania - 1 tsp Fennel Seeds - 1/2 tsp Pepper corns - 1/4 tsp Red Chilli - 2 no Garlic cloves - 3 no Garam Masala Powder or curry masala powder - 1 tsp Sambar powder - 1/2 tsp Grated coconut – 1 tbsp To Temper Cooking Oil - 1 tbsp Cumin seeds - 1/2 tsp Green Chili - 1 no Curry Leaves - Few Big Onion - 1 no ( finely chopped) Turmeric powder - 1/4 tsp

HOW TO MAKE CABBAGE KUZHAMBU - METHOD

1. Wash and chop cabbage into thin slices. Set aside.
2. In a kadai, heat oil and saute all the ingredients given under “to saute & grind”. Grind to a smooth paste adding coconut.
3. In the same kadai, heat oil. Splutter cumin seeds, curry leaves. Saute onion, cabbage pieces. Add salt, turmeric powder, ground masala. Mix well.
4. Add 1 cup of water and boil for few minutes till gravy becomes thick and raw smell goes off.
5. Garnish with coriander leaves and serve hot with plain rice, dosa & chapathi if you like.

METHOD - STEP BY STEP PICTURES

Wash and chop cabbage into small thin slices.Wash and chop onion, tomato. Keep aside. Heat oil in a kadai. Saute all the ingredients one by one given under “To saute and grind”in medium flame without burning them. Grind to smooth paste adding required water. Add 1 tbsp oil in the same kadai and splutter cumin seeds, curry leaves. Saute green chilli, onion pieces till transparent. Add cabbage and saute till it shrinks. Add the ground masala, salt, turmeric powder and saute for few minutes. Add 1 cup of water. Cover and cook the cabbage in low flame. After cabbage is cooked well, check for consistency and add more water if needed.  Let the gravy boil for few more minutes till you get nice smell. Switch off the flame and garnish with coriander leaves.Serve hot with rice. Add ghee if you like. This gravy looks slightly watery. So you have to serve the gravy along with cabbage for binding as shown in the last picture below. If you don't like to mix with plain rice, make it thick and serve as kootu for sambar rice or rasam rice. To make it  as side dish for for roti, you can boil little more thick and serve it. Enjoy !

Note

I have reduced the amount of chillies and masala powder given in the original recipe. Please adjust it based on your liking. You can also use leafy vegetables like cauliflower, broccoli instead of cabbage.

Try this yummy cabbage kuzhambu for a change and tell me how you liked it. I also make poondu kuzhambu & papad along with gravy.

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Cauliflower Kuzhambu Recipe - South Indian Cauliflower Gravy For Rice, Idli, Roti

 Cauliflower is in season now. Last week I bought 2 flowers and tried some new recipes with it. I prepared this South Indian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube. It came out very well. Its a kurma kind of gravy that suits well for rice, idli and chapathi. 

My mom makes a similar cauliflower kulambu adding green peas. Though the ingredients are the same, this kuzhambu tasted completely different. Tamarind is not used in this recipe instead onion, tomato and coconut masala forms the base. I am sure I will make it very often in my kitchen. Lets see how to make cauliflower kuzhambu recipe with step by step pictures.

Do check out my mom's style cauliflower gravy for rice and idli, Gobi 65, Gobi manchurian and Cauliflower poriyal, Gobi paratha, cauliflower biryani 

Cauliflower kuzhambu recipe for rice, idli , dosa and roti

South Indian style Cauliflower kulambu for rice, idli, dosa , roti

Cuisine: South Indian

Category: Kuzhambu recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cauliflower - 20 florets Big onion - 2 no Ripe tomato - 3 nos (Medium sized) Ginger garlic paste - 1/2 tsp Grated coconut - 1/4 cup Fennel seeds - 1 tsp Red chilli powder - 1.5 tsp Coriander powder - 1/2tsp (optional) Turmeric powder - 1/4 tsp Garam masala powder - 1 tsp Salt & water - as needed Cooking oil – 2 tbsp + 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Coriander leaves – to garnish

METHOD

1. Wash and parboil cauliflower florets in 3 cups of water adding turmeric powder.
2. Heat 1 tbsp oil in a kadai. Saute onion, gg paste and tomato.
3. Take sauteed ones in a mixie jar. Add grated coconut, fennel seeds, red chilli powder, garam masala powder and turmeric powder. Grind to smooth paste adding required water.
4. Heat 1 tbsp oil, temper and add the ground paste. Add the cauliflower florets.
5. Boil the gravy adding 1 cup of water, required salt. Simmer for 10 minutes till its raw smell goes off.
6. Garnish with coriander leaves and serve hot with rice, idli, dosa and roti.

METHOD - STEP BY STEP PICTURES

Wash the cauliflower florets. Boil 3 cups of water adding turmeric powder,little salt. Add cauliflower to hot water & parboil for 5 minutes. Drain the excess water & set aside. Heat 1 tbsp oil in a kadai.Saute onion, ginger garlic paste till onion turns transparent. Now add tomato and saute till mushy. Grind to a smooth paste adding coconut, fennel seeds, turmeric powder, red chilli powder, garam masala powder and salt.Add required water to make a smooth paste. Heat oil in a kadai. Temper mustard seeds, curry leaves. After it splutters, add the ground paste. Add 1.5 cups of water and parboiled cauliflower pieces. Mix well and check for taste. Add more salt or chilli powder if needed. Keep the flame medium and let the gravy boil till nice masala smell wafts through your house. Check for thickness. If its too thick, add some water and bring to desired consistency. Garnish with coriander leaves and serve hot with plain rice. Enjoy ! Enjoy !

Note

Adjust the quantity of red chilli powder and garam masala powder as per your taste. You can also use boiled potato instead of cauliflower. If you like, you can add boiled green peas along with cauliflower. Make it slightly thin if you are serving for rice, idli or dosa. If you want to serve for roti/chapathi, boil the gravy till semi thick and serve as kurma.

Try this easy, yummy cauliflower gravy for rice, idli and roti. Enjoy !

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