Andhra Style Cauliflower Vepudu | cauliflower curry
Andhra Style Cauliflower Vepudu | Spicy Gobi Curry | Cauliflower Poriyal
Cauliflower poriyal recipe | Cauliflower roast | Cauliflower curry | Cauliflower puttu | Cauliflower thoran | Cauliflower palya | Cauliflower stir fry | South Indian poriyal recipe | Cauliflower dry curry | Indian vegan side recipe with step-by-step pictures and video recipe. Check out the Cauliflower curry recipe, and if you like the video, pls SUBSCRIBE to my channel.
Andhra Style Cauliflower Vepudu is a spicy, flavorful South Indian stir‑fry made with tender cauliflower, roasted onions, curry leaves, and a freshly ground masala. This gobi curry is packed with bold Andhra flavors — chilli, sesame, peanuts, and garlic — giving it a unique nutty heat that pairs beautifully with rice, rasam, sambar, or curd rice. Unlike deep‑fried gobi fry, this vepudu is a healthier pan‑roasted version that still delivers crisp edges and aromatic masala. If you’re looking for a quick cauliflower poriyal with a twist, this 20‑minute Andhra gobi curry is the perfect weekday side dish.
What is Andhra Style Cauliflower Vepudu
A spicy South Indian cauliflower stir‑fry made with roasted masala, onions, curry leaves, and peanuts for authentic Andhra flavor.
Why boil cauliflower before roasting
Par‑boiling ensures the florets cook evenly and absorb the masala well without turning mushy.
Can I skip peanuts or sesame seeds?
Yes, but they add a signature nutty taste. You can replace peanuts with cashews if needed.
Why is my cauliflower turning soggy?
Ensure the florets are completely dry before roasting. Moisture prevents browning.
Can I make this recipe without onion?
Yes, skip onions for a no‑onion version. The spice mix still gives great flavor.
What to serve with cauliflower vepudu?
It pairs well with rice, rasam, sambar, curd rice, lemon rice, or chapati.
Can I use frozen cauliflower?
Yes, but thaw completely and pat dry to avoid sogginess.
How to make the vepudu spicier?
Increase Kashmiri chilli powder or add crushed black pepper for extra heat.
CAULIFLOWER ROAST VARIATIONS
- Skip onion and garlic; prepare poriyal
- Temper ginger
- Use Almond flour or coconut for garnish
- Spice powder of your choice
- Lemon juice after turning off the stove
WHAT TASTES BEST WITH ROAST?
It goes well with a variety rice. Also tastes good as a side for Sambar, rasam, kootu, and kuzhambu varieties.
Ingredients
To cook
275 g cauliflower
Hot water
¼ tsp turmeric powder
Salt as needed
To grind
1 tbsp Kashmiri chilli powder
1 tsp garam masala
1 tbsp coriander powder
½ tbsp sesame seeds
1 tsp cumin seeds
¼ tsp turmeric powder
1 tbsp roasted peanuts
Salt as needed
2 garlic cloves
For roast
1 tbsp peanut oil
½ cup onion, chopped
A few curry leaves
How to make Andhra Style Cauliflower Vepudu with step-by-step pictures
- Cut the cauliflower into bite-sized florets.
- ️Bring water to a boil. Add cauliflower, turmeric powder, and salt. Cook for 5 minutes until slightly tender. Drain completely and pat dry.
- Pulse all the ingredients listed under “To grind” into a coarse powder.
- ️Heat peanut oil in a heavy-bottomed pan.
- ️Add the cauliflower and sauté on medium-high heat until lightly browned.
- ️Furthermore, add chopped onion and sauté until translucent.
- Add curry leaves and the ground spice mixture. Mix well and roast for 5–6 minutes until the cauliflower is well coated and the masala turns aromatic.
- ️Serve hot with rice, rasam, sambar, or as a side dish.
Andhra Style Cauliflower Vepudu
Ingredients
TO COOK
- 275 g cauliflower
- Hot water
- ¼ tsp turmeric powder
- Salt as needed
TO GRIND
- 1 tbsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tbsp coriander powder
- ½ tbsp sesame seeds
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- 1 tbsp roasted peanuts
- Salt as needed
- 2 garlic cloves
FOR ROAST
- 1 tbsp peanut oil
- ½ cup onion chopped
- A few curry leaves
Instructions
- Cut the cauliflower into bite-sized florets.
- ️Bring water to a boil. Add cauliflower, turmeric powder, and salt. Cook for 5 minutes until slightly tender. Drain completely and pat dry.
- Pulse all the ingredients listed under “To grind” into a coarse powder.
- ️Heat peanut oil in a heavy-bottomed pan.
- ️Add the cauliflower and sauté on medium-high heat until lightly browned.
- ️Furthermore, add chopped onion and sauté until translucent.
- Add curry leaves and the ground spice mixture. Mix well and roast for 5–6 minutes until the cauliflower is well coated and the masala turns aromatic.
- ️Serve hot with rice, rasam, sambar, or as a side dish.
