Cauliflower Curry / Cauliflower Poriyal - Type 1
Cauliflower is low-fat, low-carb but high in dietary fiber and also loaded with folate, water, vitamin C and reduced the risk of Prostate Cancer. When I got introduced to this vegetable, my mom used to make this version of Cauliflower Poriyal. We loved to grab the small trees / florets of this Cauliflower and imagine eating a small tree. Though I have been making different versions of Cauliflower Curry, Gravy and Fry, this first version always have a unique place in my favourites list. Its a simpler version but it retains the taste of the vegetable perfectly and it goes well with the meals.
Ingredients
Fresh Cauliflower - 1 medium
Green Chillies - 2 or 3 ( cut into small squares )
Fresh Coconut Flakes - 2 tbsp or 1 handful
Oil - 3-4 tsp
Hing/Asafoetida - 1 Dash
Mustard Seeds - 2 tsp
Urad Dal / Ulutham Paruppu - 2 tsp
Curry Leaves - 4 or 5
Salt - To Taste
Coriander Leaves - For Garnishing
Method
- Take out the Cauliflower florets from the stem and wash them thoroughly with warm water just to kill any germs or insects if present.
- Drain the florets and keep them ready.
- In a kadai / pan, add oil first. When it gets heated up, add Hing, Mustard seeds, urad dal, curry leaves, green chili pieces and fry them.
- Add the Cauliflower florets, peas into the pan and sprinkle very little water on its top. Cover the lid and allow them to cook for 3-4 minutes.
- After the cauliflower florets and peas are cooked thoroughly, add required amount of salt to it and fry them for another 2-3 minutes. Add the fresh coconut flakes and mix them well.
- Switch off the flame and garnish the Curry with some coriander leaves.
- Serve this simple and nutritious cauliflower curry along with hot rice and Sambar.
Tips/Variations
You can microwave the Cauliflower florets and Peas and then add them into the kadai to quicken the preparation process.
