Follow these steps for perfect results
Mustard seeds
Cumin seeds (Jeera)
Curry leaves
Salt
Cauliflower (gobi)
cut into small florets
Whole Black Peppercorns
Dry Red Chillies
Sunflower Oil
Turmeric powder (Haldi)
Asafoetida (hing)
Heat oil in a pan.
Add mustard seeds and let them crackle.
Add asafoetida and curry leaves and let them splutter.
Add cauliflower florets and stir.
Add turmeric powder and salt.
Sprinkle with a little water and cook covered for 10 minutes.
Grind cumin seeds, peppercorns, and red chilies into a coarse mixture.
Once cauliflower is cooked, add the coarse mixture.
Sauté for 2 minutes.
Garnish with curry leaves and serve.
Expert advice for the best results
Adjust the amount of red chillies to control the spice level.
Roast the cauliflower florets before stir-frying for a more intense flavor.
Everything you need to know before you start
5 minutes
Can be made 1 day ahead.
Serve hot, garnished with fresh curry leaves.
Serve with steamed rice
Serve as a side dish with South Indian meals
Complements the spices.
Discover the story behind this recipe
Chettinad cuisine is known for its use of aromatic spices and unique flavor profiles.
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