Potato and Cauliflower Curry with Coconut Milk ( Urulakizhangu – Cauliflower Thengapal Curry )


1 cauliflower, cut into big florets
2 potatoes, peeled and chopped
1 big onion, sliced
1 piece ginger
2 green chillies, chopped
1 tsp turmeric powder
1 1/2 tbsp coriander powder
1 tbsp chilli powder
1 small tomato, chopped
2 1/2-3 cups thin coconut milk
3/4 cup thick coconut milk
1- 1 1/2 tsp cumin powder
2 sprig curry leaves
2 dry red chillies
3-4 shallots, sliced
1 tsp mustard seeds
salt to taste
oil as required


  1. Heat oil in a pan and add sliced onion, ginger, green chillies and curry leaves and saute well.
  2. Add turmeric powder, coriander powder and chilli powder one by one and mix well.
  3. Add chopped tomato and salt , mix well and cook covered on low flame till soft.
  4. Add thin coconut milk, chopped potato, cumin powder and salt and cook covered till half done.
  5. Add cleaned cauliflower florets to this and cook covered till cooked. Then add thick coconut milk and boil well for 3-4 minutes.
  6. Heat little oil in a small pan and splutter mustard seeds. Add dry red chillies, curry leaves and sliced shallots and fry well till brown.
  7. Add a pinch of turmeric powder and chilli powder and mix well. Switch off the flame and pour this over the curry…Serve hot…

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