Cauliflower Kuruma

Ingredients:

Cauliflower florets -3 cups, Onion-1big,Tomato-2small, cumin seeds-1/4tsp, Chilli
powder-1/2tsp, Turmeric powder-small pinch,Oil,Salt to taste.

To Grind:

Shredded Coconut-1cup,Soak 1tsp of cashewnuts for 15 min,Garlic-5no,
Ginger-1 inch,Fennel Seeds-3/4tsp,poppy seeds-3/4tsp,Cinnamon-1inch, Bay
Leaf-small, Cardamon-2nos.

Method:

1. Boil Cauliflower florets in water for 5 minutes.

2. Heat oil in a Kadai and add cumin seeds.

3. Add the chopped onion and fry until it becomes brown in color.

4. Add chilli powder and turmeric powder.

5. Add Chopped tomato, mix well and cook for 2 mins.

6. Add the ground masala, salt and finally add Cauliflower.

7. Cook until it becomes thick.
Serve with Chappathi, Parotta, Idly...

Vegetable Kuruma

Ingredients:
Carrot-1no, Beans-5no, Potato-2small, Cauliflower-100gms, Peas-50gm, Butter Beans-50gm Lima Beans-50gm, Onion-1big,Tomato-2small, cumin seeds-1/4tsp, Chilli powder-1/2tsp, Turmeric powder-small pinch,Oil,Salt to taste.

To Grind:
Shredded Coconut-1cup, Garlic-5no, Ginger-1 inch,Fennel Seeds-3/4tsp,poppy seeds-3/4tsp,Cinnamon-1inch, Bay Leaf-small, Cardamon-2nos.

Method:
1.Pressure cook all the vegetables with little salt in high flame for one vessel.
2.Heat oil in a Kadai and add cumin seeds.
3.Cut the onion into small pieces and fry until it becomes brown in color, add chilli powder and turmeric powder.
4. Add Chopped tomato, mix well and cook for 2 mins.
5. Now add the cooked vegetables and mix well.
6. Mix the ground masala and salt with the vegetables and let it boil for 5 to 10 mins.
7. Once the Kuruma is thick, switch off the stove and garnish with coriander leaves.
Serve with Chappathi, Parotta, Idiyappam, Ghee Rice...