Last Updated on December 7, 2020
Few weeks back…on a friday when I was already set in for the weekend mood,I had nothing planned but suddenly had the urge to click something after sending mittu to school. I had cauliflower in hand, so quickly browsed around the chettinad cookbook and made this recipe……pulled the props that my hands could grab easily from the heap of props 😉 and clicked this cauliflower pepper fry heartily.It turned out super flavourful, and spicy making it perfect to go with sambar and rice.
Cauliflower Pepper Fry Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Cauliflower florets – 3/4 cup
Big Onion – 1 small sized finely chopped
Turmeric powder – 1/4 tsp
Salt – to taste
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Garlic – 2 cloves finely chopped
Curry Leaves – a small sprig
To roast & grind:
Cinamon – 1/4 inch piece
Cloves – 2
Peppercorns – 3/4 tsp
Jeera – 1/2 tsp
Coriander seeds – 1 tsp
Red Chillies – 1.5 broken
- Dry roast the ingredients listed under ‘to roast & grind’ till nice aroma rises…Cool down and grind it to a slightly coarse powder – I used my hand mortar and pestle to do this.Cut cauliflower into small florets soak it in slightly warm water for few mins, drain water and boil cauliflower along with turmeric powder and salt until it becomes soft.
- Drain water and add half of the roast & ground powder to cooked cauliflower and marinate it for 15mins.Heat oil in a pan – add the items listed under ‘to temper’ let it splutter then add garlic, onion and fry till it turns golden brown.
- Then add marinated cauliflower and saute for 2mins.Add remaining spice powder and saute for few mins until the cauliflower is nicely coated with the masala.Switch off.
Serve with hot rice and sambar or any kuzhambu of your choice.
- It is a must to cut the florets a bit small only then the masalas get blended well with the veggie.
- This is little spicy, so adjust red chillies according to your spice level.
- You can even grind the spice powder in bulk and use it whenever you want but freshly ground spices always gives great flavour.
- Usually for other veggies, if I am cooking them separate I reserve the cooked water and add it while making the curry.But for cauliflower, I drain them to get rid of worms and even the pesticides as cauliflower has those high risks.