Cauliflower Kuzhambu is a beloved South Indian dish that’s close to my heart. I learned this recipe from my grandmother, and it’s become my go-to comfort food. The blend of coconut milk, spices, and vegetables creates such wonderful flavors that even cauliflower skeptics will love it. Every time I make it, my kitchen fills with the most amazing aromas.
About the Recipe
This recipe takes basic ingredients and turns them into something special. The cauliflower soaks up all the wonderful flavors from the spices and coconut milk. It’s easier than you might think – if you can chop vegetables and follow simple steps, you can make this dish. Perfect for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
– Simple ingredients you can find at most grocery stores
– Step-by-step instructions that are easy to follow
– Rich, creamy texture from coconut milk
– Great way to get kids to eat vegetables
– Makes enough for leftovers
– Works well with rice or flatbreads
– Can be made ahead for busy days
Cauliflower Kuzhambu
– Don’t overcook the cauliflower – it should be tender but still hold its shape
– Toast the spices until fragrant for best flavor
– Add coconut milk at the end to prevent curdling
– Cut cauliflower florets into similar sizes for even cooking
– Use fresh curry leaves if possible – they make a big difference
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with steamed rice. Leftovers keep well in the fridge for 2-3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Mixed Vegetable Kuzhambu
- Potato Kuzhambu
- Mushroom Kuzhambu
Nutrient Benefits
Cauliflower is packed with vitamins C and K, fiber, and antioxidants. Red gram dal adds protein and iron. Coconut milk provides healthy fats, while the spices offer anti-inflammatory benefits. This dish is naturally gluten-free and can be made vegan by replacing ghee with oil.
Cauliflower Kuzhambu
Ingredients
- 1/2 cup Red Gram Dal
- 1/2 Fresh Coconut (grated)
- 2 tsp Rice Flour
- 2 cups Cauliflower Florets (1 medium sized)
- 2 Tomatoes (quartered)
- 1 1/2 tsp Sambar Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
Spice Paste:
- 1 tsp Oil
- 1 tsp Coriander Seeds
- 1/2 tsp Black Peppercorns
- 1 tsp Black Gram Dal
- 1/2 tsp Asafoetida Powder
For Tempering:
- 2 tsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Black Gram Dal
- 2 Dry Red Chillies (halved)
- Curry Leaves (few)
Instructions
- Pressure cook the dal and set aside.
- Fry in 1 tsp oil all the ingredients for the spice paste. Add 2 tblsp of the grated coconut and grind to a paste, adding very little water.
- From the remaining grated coconut, extract the milk. Set aside.
- Dissolve the rice flour in 1/2 cup water. Set aside.
- Cook the cauliflower in sufficient water, adding the tomatoes, sambar powder, turmeric powder and salt. Simmer all the vegetables are tender.
- Add the ground spice paste, the dissolved rice flour and the cooked dal. Simmer for a few minutes longer for the flavours to blend.
- Heat 2 tsp of ghee and add all the ingredients for tempering. When the mustard seeds splutter, add to the kuzhambu.
- Just before serving pour in the coconut milk.
- Serve hot with rice.
1 comment
This recipe is wonderful—thank you for sharing!