Monday, May 3, 2010


The vegetarian readers are going to love this recipe!!! I had this Khorma for lunch today and I just couldn't have enough. I had an extra cup of Khorma after finishing the chapathis!!!

Here's the recipe.........


2" piece Cinnamon
6 Garlic cloves
1/2" piece Ginger
2 Red chillies
1 tbsp Poppy seeds (khus khus)
1 1/2 tbsp Roasted channa dal (pottu kadalai)
1 tsp Fennel seeds (saunf)
1 Big Onion, sliced
1 Tomato, sliced
3 cups Cauliflower florets
1 1/2 cups thick Coconut milk
3 cups thin Coconut milk
1 - 2 tsp Ghee
2" piece Cinnamon
2 sprigs Curry leaves

Grind the Cinnamon, garlic, ginger, red chillies, khus khus, roasted channa dal and fennel seeds into a fine paste. Dissolve this ground paste into the thin coconut milk. Add the sliced onion, tomato and the cauliflower florets to the coconut milk mixture. Pour this mixture into a pan and put it on a medium flame. Once this comes to a boil simmer it for about 15 minutes until the cauliflowers florets are cooked and tender.

Now in a small pan, heat the ghee and add the cinnamon and curry leaves. Pour this into the pan with the cauliflower khorma. Add the thick coconut milk and bring the khorma to a boil and remove from flame. Serve hot with chappathis.

This is a great Khorma and is a good vegetarian gravy to serve with chappathis while entertaining guests. Your guests are sure to love it.