Follow these steps for perfect results
Tomato
finely chopped
Turmeric powder
Fresh coconut
finely chopped
Cauliflower
roughly chopped into smaller pieces
Cloves
Salt
Ginger
grated
Coriander Seeds
Green Chillies
cut lengthwise
Poppy seeds
Garlic
grated
Coconut Oil
Cumin powder
Cashew nuts
Shallots
finely chopped
Cardamom
Pods/Seeds
Fennel seeds
Dry Red Chillies
Roasted Gram Dal
Bay leaf
Star anise
Curry leaves
Soak masala paste ingredients in warm water for 20 minutes.
Grind the soaked ingredients into a fine paste using a grinder.
Bring 3 cups of water to a boil.
Add chopped cauliflower and cook for 5 minutes, then switch off the stove.
Drain the water and set aside the cauliflower.
Heat coconut oil in a wide pan or wok over low flame.
Add all tempering ingredients.
Add grated ginger, garlic, chopped shallots, tomatoes, and a pinch of salt.
Stir until onions turn transparent and tomatoes become mushy.
Add turmeric powder and cumin powder, and mix well.
Add 1/2 cup of water and let it simmer for 3-4 minutes.
Add the boiled cauliflower and allow it to simmer for 5 minutes.
When the cauliflower is completely soft boiled, add the ground masala paste and salt.
Mix well and cook over low flame for another 5 minutes.
Switch off and garnish.
Expert advice for the best results
Adjust the amount of green chillies according to your spice preference.
Roasting the spices lightly before grinding enhances the flavor.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance
Garnish with fresh coriander leaves and a swirl of cream (optional).
Serve hot with appam, idiyappam, phulka or malabar paratha.
To complement the spices
To balance the spice
Discover the story behind this recipe
Commonly served in South Indian restaurants as a side dish.
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