Chapati and kurma are a popular combo in South Indian homes. In many houses, they make different varieties of kurma with a different combo of vegetables. I have posted many kurma recipes in Jeyashri’s kitchen. This one is a classic one with a combo of cauliflower and peas. Apart from chapati, you can pair this with poori, parotta, kuska, and dosai too. This is a gluten-free, vegan recipe. The North Indian version of Korma is a different one, it is adapted from the Mughal cuisine. They add cream to make it richer. In the South Indian kurma, we add coconut and fennel seeds. Also check out, paneer kurma, peas kurma, Restaurant style vellai kurma, dosai kurma, veg salna
In a saucepan add water and bring this to boil.Add the cauliflower florets and little salt and turmeric powder.Allow this to boil for 4-5 minutes.
Add the frozen peas towards the end.
Switch off the flame and drain the water. The cauliflower and peas are cooked. Do not make it mushy. Let it be firm.
In a pan add 3 tsp oil and add finely chopped onions. Cook till it becomes light golden brown
Now add the garlic cloves and finely chopped tomatoes to this.Cook till the tomatoes become soft.
Now add the fennel seeds, stone flower, coriander seeds, green chili, and cashew nuts.Cook for a minute and switch off the flame.Add the coconut to this and mix well.
Allow this to cool and grind this into a fine paste.
In a pan add 2 tsp oil and add the curry leaves. You can add mint leaves too.Now add the ground paste to this and mix well.
Cook for a minute and add the cooked cauliflower and peas to this.Add 1.5 cups to 2 cups of water to this.
Mix well and let this boil for 5 minutes.Switch off and garnish with finely chopped coriander leaves.
Cauliflower peas kurma is ready.Serve with chapati or poori or kuska or parotta.
Event: Dish name starts with M cauliflower peas kurma looks delicious.. Keep on Jeyashri and keep follow me:) https://www.southindiafoodrecipes.blogspot.in
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