Cauliflower Kuzhambu For Rice, Idli , Dosa And Roti Recipe

Recipe By Slurrp

Cauliflower Kuzhambu is a flavorful South Indian curry made with cauliflower florets cooked in a tangy and spicy gravy. This versatile dish can be enjoyed with rice, idli, dosa, and roti. The cauliflower absorbs the flavors of the spices and the tangy tamarind, making it a delicious and satisfying meal. It is a perfect choice for a quick and easy weeknight dinner or a special occasion.

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Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Cauliflower Kuzhambu For Rice, Idli , Dosa And Roti
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Ingredients for Cauliflower Kuzhambu For Rice, Idli , Dosa And Roti Recipe

  • 1/4 Medium Sized Cauliflower, Cut Into Florets
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 1/4 Onion, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/2 Tomatoes, Chopped
  • 1/4 tablespoon Tamarind Pulp
  • 1/4 cup Water
  • as needed For Tempering
  • 1/4 teaspoon Oil
  • 0.13 teaspoon Mustard Seeds
  • 0.13 teaspoon Urad Dal
  • 1/2 Dried Red Chilies
  • as needed Fresh Coriander Leaves For Garnish

Directions: Cauliflower Kuzhambu For Rice, Idli , Dosa And Roti Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 2.Add chopped onions and saut茅 until golden brown. Then add ginger-garlic paste and cook for a minute.
  • STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
  • STEP 4.Add chopped tomatoes and cook until they turn mushy. Then add cauliflower florets and mix well.
  • STEP 5.Add tamarind pulp and water. Cover and cook until the cauliflower is tender.
  • STEP 6.In a separate pan, heat oil and add mustard seeds, urad dal, and dried red chilies. Let them splutter.
  • STEP 7.Add this tempering to the cauliflower kuzhambu and mix well. Cook for a few more minutes.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with rice, idli, dosa, or roti.

Cooking Tips

  • You can add vegetables like carrots, peas, or potatoes to make it more nutritious.
  • Adjust the spice level according to your preference by adding more or less red chili powder.
  • For a creamier texture, you can add a tablespoon of coconut milk or cashew paste.
  • Leftover kuzhambu can be refrigerated and enjoyed for up to 2 days.
  • You can also freeze the kuzhambu in an airtight container for up to a month.

Storage and Serving

  • Store the leftover kuzhambu in an airtight container in the refrigerator.
  • Reheat the kuzhambu before serving.
  • Serve the cauliflower kuzhambu hot with steamed rice, idli, dosa, or roti.
  • Garnish with fresh coriander leaves for added flavor and freshness.
Nutrition
value
262
calories per serving
14 g Fat14 g Protein17 g Carbs26 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    14g
  • Carbs
    17g
  • Fiber
    26g

MacroNutrients

  • Carbs
    17g
  • Protein
    14g
  • Fiber
    26g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    174mg
  • Iron
    8mg
  • Vitamin A
    1556mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    295mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    284mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    191mg
  • Manganese
    2mg
  • Phosphorus
    294mg
  • Selenium
    7mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp