|Onion(thinly sliced)||1no.(medium size)|
|Garlic(thinly sliced)||3 cloves|
|Curry leaves(chopped)||1 sprig|
|Mint leaves(optional)||10-15 leaves|
|Chilly Powder/milagai podi||11/4tsp|
|Coriander powder/dhaniya podi||1tsp|
|Turmeric powder/manjal podi||1/8tsp|
|Garam masala powder||1/4tsp|
For the seasoning
|Cinnamon/pattai||2 inch piece|
Put the cauliflower florets in the boiled water along with a pinch of salt and drain it.Then put the tomatoes in the boiling water and cook it and after cooling peel the skin,grind it.Grind the coconut and cashews a very fine paste and set it aside.
Heat a pan with oil and splutter the fennel seeds and add the whole garam masala.Saute the onion,garlic and green chillies along with a pinch of salt.
Then add the tomato paste and cook it,now add all the powders and stir it for a minute.Add a cup of water and let it boil till the raw flavor goes off.
Add the blanched cauliflower and cooked channa and cook it for couple of minutes then add the finely ground coconut paste and cook it for 3-4 minutes or till the raw smell disappears and becomes thick.
Finally add the chopped coriander leaves and lemon juice and mix it well.
Kurma is ready.Serve it with roti or pulao.
- Instead of coconut paste thick coconut milk can be used.
- Do not use store bought tomato puree and the ground tomatoes give the creamy consistency.
- The cooked chickpeas can be replaced with green peas.
- Adding the mint leaves is purely optional but gives a nice flavor.
- The kurma becomes thick on cooling so adjust consistency,if it is too thick add hot water with a pinch of salt.