cauliflower kurma recipe, cauliflower korma recipe
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5 from 2 votes

Cauliflower Kurma

this is an absolutely delicious recipe of cauliflower kurma with the flavors of coconut and spices. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: main course
Cuisine: chettinad, south indian
Servings: 4
Calories: 164kcal
Author: Dassana Amit


for blanching cauliflower

  • 250 grams cauliflower or 2.5 to 3 cups cauliflower florets
  • ½ teaspoon salt - optional
  • hot water as required

for ground kurma paste

  • ½ cup fresh grated coconut
  • 2 green chillies - chopped
  • 1 inch ginger - chopped or 1 teaspoon chopped ginger
  • 3 to 4 garlic, chopped or 1 teaspoon chopped garlic
  • 1 tablespoon roasted chana dal (husked, split roasted bengal gram)
  • 10 to 12 cashews
  • 1 teaspoon poppy seeds - optional
  • ½ teaspoon fennel seeds
  • 1 inch cinnamon
  • 1 tiny piece stone flower - optional
  • ⅓ to ½ cup water for grinding

other ingredients

  • 2 tablespoons oil
  • 1 inch cinnamon
  • 2 cloves
  • ½ teaspoon fennel seeds
  • 8 to 10 curry leaves or 1 tej patta (indian bay leaf)
  • cup chopped onions or 1 medium onion, chopped
  • cup chopped tomatoes or 1 medium tomato, chopped
  • 1 to 2 pinches turmeric powder
  • 1.5 to 1.75 cups water or add as required
  • salt as required
  • 1 to 2 tablespoons chopped coriander leaves

    (cilantro leaves)


blanching cauliflower

  • take 2.5 to 3 cups of rinsed medium sized cauliflower florets (250 grams) in a bowl or pan. optionally you can add ½ teaspoon salt.
  • pour hot water as required and let the cauliflower florets immerse and get blanched for 5 to 10 minutes. this blanching step can be skipped if there are no insects or worms in the cauliflower.
  • later drain all the water and keep the cauliflower aside.

making masala paste

  • in a grinder jar take ½ cup fresh grated coconut.
  • also add chopped green chillies, ginger and garlic.
  • then add roasted chana dal, cashews, poppy seeds, fennel seeds, cinnamon and stone flower
  • add ⅓ to ½ cup water and grind to a smooth consistency. keep the kurma masala paste aside.

making cauliflower kurma

  • heat 2 tablespoons oil in a thick bottomed pan. keep the flame to a low and then add 1 inch cinnamon, 2 cloves and fennel seeds.
  • fry till the spices become aromatic and splutter.
  • then add chopped onions and curry leaves.
  • sauté the onions till they turn translucent.
  • then add chopped tomatoes and 1 to 2 pinches of turmeric powder.
  • mix well and begin to sauté tomatoes on a low to medium flame till the tomatoes soften and become pulpy. 
  • you should also see oil releasing from the sides of the onion-tomato mixture.
  • now add the ground coconut paste. mix very well.
  • keep the flame to a low or medium-low and stirring often sauté the masala till you see oil specks at the sides.
  • the masala will also become glossy and clump together.
  • then add the blanched cauliflower. mix well and sauté for a minute.
  • add 1.5 to 1.75 cups water. season with salt as required. mix again.
  • cover the pan with a lid and simmer on low to medium-low flame till the cauliflower is cooked and tender.
  • in between do check the cauliflower kurma and stir the gravy. 
  • simmer till the cauliflower is cooked well. do not overcook the cauliflower and make them mushy.
  • then add 1 to 2 tablespoons chopped coriander leaves. stir again.
  • serve cauliflower kurma with parotta, pooris, chapatis, appam, idiyappam or steamed rice.


  • i have used green chilies. you can also use dry red chilies. using dry red chilies will give the korma an orange or red color.


Calories: 164kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Sodium: 417mg | Potassium: 328mg | Fiber: 4g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 87mg | Calcium: 56mg | Iron: 1.4mg