Heat coconut oil in a kadhai (wok) or pan.

Add mustard seeds and let them splutter.

Add cumin seeds and split urad dal.

Fry until the urad dal turns light brown.

Add chopped onions and saute until softened.

Add chopped green chilies, turmeric powder, and curry leaves.

Add finely chopped cauliflower and salt.

Cook until the cauliflower is tender.

Add grated coconut and mix well.

Cook for another 2 minutes.

Turn off the heat and serve hot.

Serve with mixed vegetable sambar and rice for lunch.