Cauliflower Curry / Cauliflower Poriyal - Type 2

Cauliflower Curry / Cauliflower Poriyal - Type 2

This version of Cauliflower curry is spicy and its similar to the ones served in a vegetarian thali in restaurants.  This spicy curry / poriyal is a good choice to be considered on any special meal.

Ingredients

Cauliflower - 1 medium

Red Onion - 1 Small or 1/2 medium

Tomato - 1 Big

Grated Ginger - 2 tsp

Crushed Garlic Paste - 3 tsp

Finely cut Green Chilli pieces - 1 tsp

Oil - 1 tbsp

Hing/Asafoetida - 1 Dash

Mustard Seeds / 2 tsp

Sombu / Fennel Seeds - 1 tsp

Urad Dal - 2 tsp

Channa Dal - 1 tsp

Curry Leaves - 5 or 6

Coriander leaves - To Garnish

Turmeric Powder - 2 tsp

Red Chilli Powder - 3 tsp

Coriander Powder - 1 tsp

Salt - To Taste

Method

1. Wash and Clean the Cauliflower florets thoroughly and keep them aside.
2. In the cooking pan, add oil first. Finish the tempering process by adding Hing, Mustard Seeds, Sombu, Urad Dal, Channa Dal, Curry Leaves first.
3. When its done, add the Garlic Paste, crushed ginger, onion into the Pan. Fry them till the raw smell vanishes off completely.
4. Add the tomato pieces into the pan and allow them to cook for a minute with the lid closed.
5. Mash them when its done and finally add the cauliflower florets into the kadai.
6. Add the turmeric powder to the florets and allow them to cook for few minutes with the lid closed on a medium flame.
7. When the florets are cooked enough, add all the powders and required amount of salt into the pan and mix them well.
8. Fry the contents of the pan uniformly on all sides for another 4-5 minutes.
9. Switch off the flame and garnish with coriander leaves and serve.

Tips / Variations

1. You can microwave the cauliflower florets and add them into the pan to fasten the cooking process.
2. You can customize the spicy powder quantity according to your taste buds.
3. You can omit the Garlic, Ginger ingredients too while making this curry if you don't want to.

Tomato Thokku/Tomato Pachidi

Tomato Thokku/Tomato Pachidi

Ingredients:
Big Ripe Tomatoes - 20 or 15
Tamarind juice - 1/4 cup ( thick )
Fenugreek Powder - 1/4 teaspoon
Chilly Powder - 1/4 Cup
Asafoetida - 1/2 tbsp.
Sesame Oil ( Nalla Yennai) - 2 tbsp.
Olive Oil - 4 tbsp.
Salt - To Taste ( Use 5 tbsp ).
Sugar - 1 pinch for taste.
Mustard Seeds - 1tsp

Method

I was tempted to see big ripe tomatoes on sale yesterday in one of my favourite farmer's market. Wanted to try out my most favourite tomato thokku pachidi. First, wash the tomatoes nicely and wipe the skin with a tissue, making it dry. I followed the pot stove simmering method for doing this thokku. Cut all the tomatoes into small pieces. On the stove, add the oil. Add the mustard seeds first to oil and then add tomato pieces, asafoetida, all the powders, tomato extract and mix it properly. Cover the lid and let it cook in medium. After 10 minutes, open the lid and see of the tomatoes are totally cooked and it would come to a mashed pasty stuff with all the powders. Stir it again and continue the process until it gets to one third of its quantity. Trust me, if you do the procedure with little patience and interest, it will come out very tasty. After its done totally, let the thokku cools down completely. Then store it in a dry glass jar.

It will go with plain rice,as a good side dish for Idly, Dosas, chappathi.