Jan 3, 2013

Cauliflower Curry

Cauliflower  Curry (A delicious main dish. Best combination with Rice / Fish fry / Meat dishes ..)

Serves: 3


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.

For seasoning:

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 …

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