13 December 2012,22:48 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Fry all the ingredients for the spice paste in 1 teaspoon oil. Add the grated coconut and grind to a paste, adding very little water.
  • Dissolve the rice flour in 75 ml of water and set it aside.
  • Cook the cauliflower in sufficient water, add the tomatoes, sambhar powder, turmeric powder and salt. Simmer till the vegetables are tender.
  • Add the ground spice paste, rice flour mixture and the cooked dhal. Simmer for a few minutes.
  • Heat 2 teaspoon 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 medium sized cauliflower florets
  • 50 grams tomatoes, quartered
  • 75 grams red gram dhal, cooked
  • 120 ml fresh coconut milk
  • 2 tablespoon fresh coconut grated
  • 2 teaspoon rice flour
  • 1 teaspoon coriander seeds
  • ½ teaspoon black peppercorns
  • 2 teaspoon sambhar powder
  • ½ teaspoon turmeric powder

Spice Paste

  • 1 teaspoon Cooking oil
  • 1 teaspoon black gram dhal
  • ½ teaspoon asafetida powder
  • Salt to taste


  • 1 teaspoon black gram dhal
  • 2 teaspoon ghee
  • 1 teaspoon mustard seeds
  • 2 dry red chillies, halved
  • A few curry leaves

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