Cauliflower kuzhambu is an excellent sidedish for rice, chappathi or idly and dosai, prepared with simple ingredients and very easy to prepare.
Serves 4 people
Serves 4 people
- 15 nos – Cauliflower florets
- 1 no - Onion (chopped finely)
- 1/4 tsp - Turmeric powder
- 1 tsp - Red chilli powder (or add as needed)
- 1 1/2 tsp - Coriander powder
- 1/4 tsp - Garam masala powder
- Salt to taste
- 1 tsp - Oil
- 10 nos - Small onion / sambar onion
- 1 medium - Tomato (chopped)
- 1 tbsp - Oil
- 1/4 tsp - Mustard seeds
- 1/4 tsp - Split black gram / ulunthu
- 1/4 tsp – Cumin seeds / Jeera
- 5 to 6 nos - Curry leaves (fresh)
- 1 pinch – Asafoetida
- Wash cauliflower florets with hot water, a pinch of turmeric powder and little salt, keep it aside.
- Heat oil in a pan, add small onion and tomato, saute until they are well cooked. Allow them to cool completely and grind them to coarse paste.
- Heat oil in a pan, season with items given in the list for seasonings. Add chopped onion along with little salt, saute until they are transparent. Followed by cauliflower, saute for few minutes.
- Now add ground onion tomato paste and saute for few seconds. Then add all masala powder given in the ingredient list and saute until raw smell goes.
- Add 1 to 1 1/4 cups of water and required salt, bring it to boil. Cover with lid and cook until you reach desired consistency. Switch off the stove and serve with hot rice.
- Washing cauliflower with hot water, turmeric powder and salt, helps to remove any worms in it.
- You can serve this yummy curry with roti or chappathi.