Apr 2, 2013

Cauliflower Curry (with lightly dry roasted coconut paste)

Cauliflower Curry - A delicious main curry. Best with rice / rotis / pulao, made of lightly dry roasted coconut paste and onion  seasoning)

Serves: 3


For the coconut paste:

5 tablespoons  grated coconut

1/2 teaspoon peppercorns

1/2 teaspoon red chilli powder

1 teaspoon coriander powder

2 tablespoons water


 In an iron kadai / frying pan, dry roast grated coconut till light brown and fragrant on a low to medium heat. Add peppercorns and dry roast again on a low heat for 5 minutes. Switch off the heat. Finally mix with red chilli powder and coriander powder. Stir all the ingredients well and make a smooth paste in a mixer with 2 tablespoons water and keep aside.

For cauliflower:

1 cup cauliflower florets (18 – 20 florets)

2 cup water

¼ teaspoon turmeric powder

½ teaspoon salt

Extra 1 cup water


Wash and clean cauliflower florets. Boil 2 cups water with turmeric powder and salt. When the water boils well, switch off the heat. Dip cauliflower florets in boiled water  for 7 minutes. Cover with a lid.  Drain out water.

Now boil cauliflower florets in 1 cup water (just to cover cauliflower) for 5 – 8 minutes until ¾ done / almost cooked.

At this stage, add lightly dry roasted  coconut paste and  adjust salt to taste (or 1/2 teaspoon). Cover with a lid and cook on a low heat for 5 minutes until coconut paste well combined with cauliflower . Do not overcook cauliflower. Gravy should be of pouring in consistency (not very thin / medium thick). Switch off the heat.

For seasoning:


1 tablespoon oil

10 shallots / chuvannulli or 1 onion, finely sliced

6  curry leaves


Heat oil in a pan. Add sliced shallots / small onions / onions and fry on a low to medium heat until golden color. Add curry leaves and fry until crisp and fragrant. Pour this seasoning over cauliflower curry. Serve this tasty curry with Rice / Rotis / Appam / Idiyappam  ....

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