CAULIFLOWER PORIYAL

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Cauliflower poriyal is a simple, flavourful South Indian stir-fry dish made with cauliflower and basic spices. It is especially popular in Tamil Nadu homes and is usually served as a side dish with rice, sambar or rasam.

Cauliflower florets are lightly cooked and sauteed with onions, tomatoes, and few other spices. This dish is mildly spiced, aromatic and often finished with fresh curry leaves, which adds a typical South Indian flavour to the recipe.

ABOUT THE RECIPE:

Cauliflower poriyal is an easy-to-make recipe, made with very basic Indian spices. This recipe can be made either with a dry or semi-dry consistency. It is commonly served as a side dish for rice, chapatis and rotis. Cauliflower poriyal with dry consistency is mostly preferred to be served along with rice. Semi-dry gravy goes really well with chapatis or rotis.

INGREDIENTS FOR CAULIFLOWER PORIYAL:

• CAULIFLOWER – 1 NO.
• ONIONS (MEDIUM SIZE/ DICED) – 2 NOS.
• TOMATO (MEDIUM SIZE/DICED) – 1 NO.
• CHILLY POWDER – 1 TBSP
• GARAM MASALA – 1/2 TSP
• SALT – AS REQUIRED
• OIL – 2 TBSP
• CURRY LEAVES – FOR GARNISHING

HOW TO CLEAN CAULIFLOWER:

• Cut the cauliflower into bite sized florets.

• Boil 1 litre of water in a cooking pot, along with 1/2 tsp of turmeric powder and 1/2 tsp of salt.

• Once it starts to boil completely, turn off the flame, and add the cauliflower florets into it.

• Let it rest for 15 to 20 minutes. The florets will sink to the bottom, and the impurities (if any) will float onto the top.

• After 20 minutes, drain the water. Wash the florets with regular water.

CAULIFLOWER IS CLEANED AND READY TO BE USED FOR COOKING.

HOW TO MAKE CAULIFLOWER PORIYAL:

• Heat a kadai, and add 2 tbsp of oil to it.

• Once the oil is heated, add the diced onions to it. Also, add the salt to it. Adding salt helps the onions to cook faster.

• Saute the onions until it turns translucent.

• Once the onions turn translucent, turn the flame to medium-low, and add the chilly powder and garam masala to it.

• Mix it, and saute it for 10-15 seconds.

• Then add the diced tomatoes to it.

• Mix it, and let it cook on medium-low for 1 minute.

• After 1 minute, add 1 cup of water to it. Turn the flame to medium-high.

• Also, add the cauliflower florets to it.

• Mix everything well. All the cauliflower florets should be coated in the masala.

• Cover it, and cook it on medium-high for 2 minutes. Then turn the flame to medium-low, and cook it for another 2 minutes.

• After around 4 minutes, open the lid. If it still has water in it, turn the flame to medium-high and cook it for 1 minute or until the water dries out completely.

• Once the water dries out completely, garnish it with few curry leaves, and turn off the flame.

YUMMY AND DELICIOUS CAULIFLOWER PORIYAL IS READY.

SERVE IT WITH HOT STEAMED RICE, ALONG WITH SAMBAR, RASAM OR CURD.

I HAD CAULIFLOWER PORIYAL WITH HOT STEAMED RICE AND MULAI KEERAI MASIYAL.

NOTE:

For a semi-dry gravy, add 1.5 cups of water instead of 1 cup of water. Cook it for the same time duration. Do not let it dry, after opening the lid. Garnish it with curry leaves, and turn off the flame.