Cauliflower Kuruma

Ingredients

Oil

Cumin seeds -1/2 teaspoon

Spices - 1 teaspoon  (cardamom,  cinnamon,  cloves )

Onion - 1

Tomato - 1

Green  chilies - 2

Ginger - small piece

Garlic - 4 cloves

Cashew  nuts - 7

Grated coconut - 1/2 cup

Cauliflower - around 25 florets

Carrot - 1

Curry leaves

Coriander  leaves

Turmeric  powder -1/2 teaspoon

Red chilly  powder -1/2 teaspoon

Coriander  powder - 1 teaspoon

Cumin powder - 1/2 teaspoon

First cook cauliflower and carrot for 3-4 minutes by adding 2 cups of water. Drain off the water completely.  Keep  it aside. Now in a pan, add little  oil. Once oil is hot, add Cumin seeds, curry leaves and onion. Saute it for two minutes and when onion turns to golden brown color, add green chilies,  ginger, garlic and tomatoes.  Saute it again for two to three minutes. 

Now start adding all the masalas. Add turmeric powder, red chilly powder, coriander powder, Cumin powder  and spices. Mix it well. Later add half cooked cauliflower and carrot to this. Meanwhile grind coconut and cashew nuts together with very little water around 1/4 cup. Make a medium thick paste. Finally add this to the pan. Add little water if you need gravy. But I would suggest not to add water as you mix coconut paste , this itself  will give enough gravy. And moreover it is kuruma where gravy should be thick enough. Now cook this for two minutes and add coriander leaves at the end. It goes well with rotis or even rice. I would suggest to try this for breakfast as a side dish with Appam, Chapatti, Pathiri or even Puttu.