Cauliflower Curry for Chapati in Kerala Style

 Last week my daughter went to her friend’s (who is from Kerala) house for lunch. And when she returned, she kept on talking about a delicious cauliflower curry that she had there. When I called her friend’s mother, she told me that she had made the cauliflower curry in Kerala style. Kerala is the land of coconuts and Kerala curries typically contain shredded coconuts, ground coconut paste, or coconut milk. This cauliflower curry (for which she gave me the recipe) is also made by adding coconut milk. Since it was a different taste from the usual masala curry that I make at home, my daughter loved it. I tried out the recipe at home and it was delicious as my daughter said, so I am sharing this recipe with you. The curry is made with cauliflower, and potatoes, with coconut milk added. So if you want to taste a lip-smacking cauliflower curry in typical Kerala style, here it is!!!

Recipe for cauliflower curry in Kerala style


Cauliflower: 1 medium

Potato: 1 medium

Tomato: 1 medium

Onion: 1 big

Green chilies: 4-5

Ginger paste: ½ tsp

Garlic paste: ½ tsp

Coriander powder: 1 tsp

Chicken masala powder: 1 tsp

Turmeric powder: ½ tsp

Fennel powder: ½ tsp

Garam masala powder : a pinch

Cashew nuts: a handful

Coconut oil: 2 tbsp

Salt: as required

Curry leaves: 1 string

Coriander leaves: a handful, chopped for garnishing.


Soak the cashew nuts in hot water for about 5 minutes and grind them into a smooth paste.

Cut the cauliflower into florets. Put it in warm salted water for ½ an hour to kill worms if any. Then microwave it for 5 minutes till it is partly cooked.

Boil the potato. Peel and cut into small pieces.

Thinly slice the onion.

Chop the tomato

Method for making the curry:

Heat oil in a pan.

Add the finely sliced onions.

Add the ginger and garlic paste.

Add the chopped tomato and saute till the tomato is cooked.

Add salt.

Add the masala – coriander powder, chicken masala, turmeric powder, fennel powder, and garam masala.

Add the boiled potatoes and cauliflower florets and saute till the masala and vegetables blend well.

Mix the cashew paste with coconut milk.

Add the thick cashew and coconut milk to the curry.

Simmer the flame and boil the curry for about 5 minutes till the curry thickens to the required consistency.

Switch off the flame.

Add the curry leaves.

Transfer into a serving bowl. Garnish with chopped coriander leaves. And finally, add a tsp of coconut oil spread over the curry. The taste of coconut oil is a specialty in Kerala curries. Serve this yummy Kerala-style cauliflower curry and enjoy it with chapati.