Follow these steps for perfect results
Cauliflower
chopped
Carrot
chopped
Green Peas
Onion
finely chopped
Ginger-Garlic Paste
Green Chili
slit
Tomato
pureed
Turmeric Powder
Red Chili Powder
Coriander Powder
Cumin Powder
Cinnamon Stick
Curry Leaves
sprigs
Coconut Milk
thin
Coconut Milk
thick
Salt
to taste
Cashews
broken
Oil
as needed
Cilantro
finely chopped
Heat water in a saucepan and boil chopped cauliflower, carrots, and peas until tender. Drain and set aside.
Heat oil in a pan. Add dalchini (cinnamon) and curry leaves. Sauté for 10 seconds.
Add chopped onions and cook until softened.
Add ginger-garlic paste and green chilies. Sauté for 30 seconds.
Add tomato puree, red chili powder, turmeric powder, cumin powder, and coriander powder. Cook for 3-5 minutes.
Add thin coconut milk, boiled vegetables, and salt. Simmer for 5 minutes.
Add thick coconut milk and cashew pieces. Mix well and turn off the heat.
Garnish with chopped cilantro and grated coconut.
Serve hot with beetroot thoran, rice, and papad.
Expert advice for the best results
Roast the cauliflower before adding to the kurma for a deeper flavor.
Adjust the spice level to your preference by adding more or less chili powder.
Garnish with extra grated coconut for added flavor and texture.
Everything you need to know before you start
20 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh cilantro and grated coconut.
Serve with rice, roti, or naan.
Pairs well with beetroot thoran or other vegetable side dishes.
Serve with papadums or raita.
Balances the spice and richness of the kurma.
Clean and crisp to cut through the richness
Discover the story behind this recipe
Kurma is a popular dish in Kerala cuisine, often served during festivals and special occasions.
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