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chennai restaurent style cauliflower kurma

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When you visit a good veg restaurant in Chennai for dinner you will find it difficult to miss the sight and smell of a favourite dinner tiffin of the Chennai people, the 'Parotta-Chops' or in other words Paratha with yellow coloured kurma. This Kurma or Chops is typically made with Cauliflower as its key ingredient with almost a burji texture.
Fresh cauliflower is chopped into smaller florets and cooked along with a rich creamy gravy made up of cashew nuts and poppy seeds. Tomatoes adds to the tanginess of the dish and the fennel seeds gives the kurma it's authentic taste. A easy to make and refreshingly yummy side dish for your flat breads and tiffin.
Cauliflower Kurma is a tasty, healthy and popular side dish served along with appam, idiyappam, phulka or malabar paratha.

Cauliflower Kurma (Tamil Nadu Restaurant Style Cauliflower Chops) Recipe

Ingredients
1 Cauliflower (gobi) , roughly chopped into smaller pieces
1 Tomato , finely chopped
15 to 20 Shallots , finely chopped
3 to 4 Green Chillies , cut lengthwise
4 cloves Garlic , grated
1 inch Ginger , grated
1/4 teaspoon Turmeric powder
1/4 teaspoon Cumin powder
Salt , to taste For the ground masala paste
4 teaspoons Fresh coconut , finely chopped
1 teaspoon Fennel seeds (Saunf)
1 teaspoon Cashew nuts , approximately 6-8
1 teaspoon Poppy seeds
1/2 teaspoon Coriander seeds(dhania)
1 teaspoon Roasted Chana Dal (Pottukadalai)
2 Dry red chillies For tempering
1 tablespoon Coconut Oil
1 Cloves
1 Green cardamom
1 Star anise
1 Bay leaf (brinji ilai)
1 sprig Curry leaves
Method:

soak the ingredients given under 'masala paste' in 1/4 cup of warm water for 20 minutes and then grind them to a fine paste using little water.
Bring 3 cups of water to a boil. Add the chopped cauliflower and cook them for 5 minutes and switch off the stove.Drain the water and set aside the cauliflower.
Heat a pan over low flame with coconut oil. Add all the ingredients mentioned under ‘for tempering’.
Now add the grated ginger, garlic, chopped shallots, tomatoes and a pinch of salt.
Keep stirring till the onions turn transparent and the tomatoes mushy.
Add turmeric powder, cumin powder and mix well. Add 1/2 cup of water and let it simmer for 3-4 minutes.Now, add the boiled cauliflower and allow it to simmer for 5 minutes.
When the cauliflower is completely soft boiled, add the ground masala paste and salt.
Mix well and cook over low flame for another 5 minutes only.
Switch off and garnish. Cauliflower Kurma is a tasty, healthy and popular side dish served along with appam, idiyappam, phulka or malabar paratha.

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