Cauliflower Curry (A delicious main dish. Best combination with Rice / Fish fry / Meat dishes ..)
200 g cauliflower florets (15 - 17 florets)
1 cup ( 200 ml ) water
1/2 teaspoon salt
For the coconut paste:
1 cup (75 g / 5 -6 tablespoon) coconut, grated
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
½ teaspoon jeera (cumin seeds)
4 shallots (chuvannulli / small onion)
2 tablespoons water
Make a smooth paste of above ingredients with water in a small mixer bowl. Keep aside.
Wash cauliflower florets and drain out water thoroughly.
In a bowl, mix cauliflower florets with 1 cup (200 ml ) water and salt. Cover with a lid and cook on a medium heat for 10 minutes or until ¾ done / almost cooked. Water level should not be too much (like 1 – inch above cauliflower florets). If the gravy is too thin in consistency, it won’t be tasty.
Add coconut paste, mix well (adjust with ¼ cup water if required) and cook on a low heat for 8 - 10 minutes. Gravy should be of pouring consistency. Switch off the heat.
1 tablespoons oil
1 teaspoon mustard seeds
1/4 teaspoon jeera ( cumin seeds )
1 spring curry leaves (6 curry leaves)
5 shallots, finely sliced
Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and fry for 1 minute. Add curry leaves and sliced shallots and saute for 2 - 3 minutes until fragrant and crisp. Pour the seasoning over cauliflower curry and mix well. Serve with rice / fish fry / meat dishes …