Ingredients
- 1 Cauliflower small
To temper
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- Curry leaves few
- 1/2 tablespoon chana dal
Podimas
- 1/4 teaspoon turmeric powder
- 1 teaspoon chilli powder
- Required salt
- 1/4 teaspoon ginger powder
Instructions
Fine chop cauliflower
- First, chop cauliflower into big florets
- Transfer to a colander and wash well
- Drain the water completely and make sure water is not dripping
- Finely chop the cauliflower
Cook podimas
- Add oil to a pan and turn on the stove in medium flame
- When oil turns hot add mustard seeds, chana dal, and curry leaves; let them splutter
- Furthermore add turmeric powder, chilli powder, and salt; mix well
- Add cauliflower and mix well
- Furthermore add ginger powder and mix well
- Cook for 4-5 minutes till cauliflower turns soft
- Add coconut and mix well
- Cook for 3-4 minutes
Video
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Notes
Wash cauliflower in a colander
- I would recommend washing the cauliflower in a colander as it helps to drain all the water
- Water shouldn't drip out from the colander, but cauliflower should have moisture
Cooking cauliflower
- Cook cauliflower in an open pot on medium flame. Covering the pan might make cauliflower soggy
- Moisture in the washed cauliflower and salt is enough to cook cauliflower just right. If you added a thick stem you might have to sprinkle a few drops of water but avoid adding water
- Cooking time may vary depending on the size of the cauliflower
Variations for cauliflower curry, Use
- red chilli instead of green chilli
- Chana dal for tempering
- Saute onion and garlic; prepare poriyal
- Temper ginger instead of using ginger powder
- Almond flour instead of coconut
- Peanut oil/ sunflower oil etc. instead of coconut oil
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