Description
Well, Hello my friends… hope everyone out there cursing me for not showing up… Guess what I’m not going to give that same old excuses, for a change lets put it this way… mere laziness. Hope you all will forgive me. Lets move on, here something exciting and spicy after all that damn seasonal flu we all went through… every dead tongue was craving for something healthy, tasty, spicy and of course look appealing after the boring rasam routine which i guess we had for about 5 days in a row. This recipe is simple like any other cauliflower curry except its very spicy and the cooking method is slightly different just to give a wake up call to this pungent buddy.
Cauliflower Curry / Spicy Cauliflower Varuval / Thoran / Gravy / Vepudu / Cauliflower Thokku/ காலிஃபிளவர் வறுவல்
| Ingredients | |
|---|---|
| 3 stks | Coriander leaves |
| 3 tbsp | Oil |
| 6 nos | Curry leaves |
| ¼ tsp | Fennel seeds |
| ¼ tsp | Cumin seeds |
| 1½ tsp | Salt(or to taste) |
| 4 tsp | Coriander powder |
| 2 tsp | Red chilli powder |
| ½ tsp | Turmeric |
| 1 inch | Ginger (crushed) |
| 4 clove | Garlic |
| 2 nos | Green chili (slit open ) |
| 2 nos | Tomato (chopped) |
| 2 nos | Onion medium ( chopped) |
| ½ no | Cauliflower |
Instructions
Here are our basic ingredients.. wash, chop , crush , mince or whichever applies. Keep the florets small that way it goes to your tummy instead of hiding behind something in the plate.
Why this new method?? first of all cooking cauliflower for long time makes them loose all nutrients and also make them tasteless and mushy. Moreover this buddy contains chemicals that give unpleasant odor when overcooked. Main motive behind blanching is to get tender crisp cauliflower with all its nutrients intact and also to minimize the odor.
Bring a pot filled with water to complete boil, add add drop of vinegar (other alternative lemon juice, milk) add the cauliflower florets and let cook for 2 to 3 minutes. Switch off drain all the water and place them on a paper towel. Let it rest while you make the curry. This step is optional you may cook the cauliflower with the curry if you wish.
Now heat oil in a pan, season with curry leaves, cumin and fennel seeds. Add the chopped onions, green chili, full cloves of garlic and crushed ginger. Saute until the onions becomes soft, add the chopped tomatoes and cook further. Now add the turmeric, red chili powder, coriander powder and keep sauteing over medium flame until everything thickens and browns like shown. this could take 4 to 5 minutes. At this stage, add salt and cooked cauliflower florets and toss in the gravy. Bring the flame to low and keep stir frying until the oil separates. The cauliflower is already cooked and doesn’t need to spend too much time dancing with the gravy, just give them a minute or two to socialise and then garnish with coriander leaves and switch off. Party’s over.. for them, lets feast !!!
Serve as a side with piping hot rice topped with ghee and some dal.
9 Comments
your recipes are mouth watering! I am far away from my granny who hails from Karaikudi but still your recipes bring out granny’s consistency and touch in all recipes.. Such maturity in cooking! Great service to the womanhood.. Keep up the good service and am sure the females will appreciate ur excellent work!!!
tried this recipe mullai,came out fantastic asusual….
keep up the gud work…..
reagrds,padma…
Hey Mullai missed u a lot was cruising ur site every other day …i really missed
ur colourful presentation of recipes and ravishing plating and garnishing !!!
Looking for some good old south Indian delicacies from ur kitchen !!!!
Happy Holidays Dear Mullai!!!!
Missed u a lot
FROM UR FAN
Hi Mullai
I’m a Big fan of your receipes. I have got lots of appreciation after trying ur receipes…
Thanks a lot.
Arthy.
Mullai, good to see your post, after a longtime. Tried many recipes from our SIO tilldate, evrything cameout superb. Hope you are busy with work.
I love cauliflower & its negative calorie vegetable too. I too do in the sameway but finally i will add tsp of coconut grinded with sombu. Thanx for sharing dear.
Have a great day
dear Mullai,
Missed ur recipes for a long time. checking SIO after checking my mails has become part of my morning schedule! I have tried 20 of ur recipes till date and all have come out really well, esp murukku and kaju katli. Thank you for making cooking much easier and interesting!
I usually avoid cauliflower for its smell,but made this curry for lunch today, and it tasted great without any hint of its smell. Thank you for posting the recipe.
could you plz post a recipe for akkara vadisal, if you find time.
thank you,
Poorna
Dear mullai, Cauliflower varuval looks attractive and tempting.photos are superb.It is very clear and distinct.Good attempt.
Hello Mullai,
Off late im getting very attracted to ur website. and have been peeping around every now and then wanting to try ur recipies. And my eyes saw this recipe today and i should tell u that this is gonna be the first one for me to try from ur site. And im very excited since im very very bad at cooking cauliflower…to the extent that my DH literally makes faces when i tell him that lets buy a cauliflower in our trip to a grocery store. 🙁 and that is so embarrasing..i should say since he never complaints on my other dishes and appreciates.
So, lemme try this next week..since i dont have cauliflower handy and have to finish other vegges in the fridge before making this.
Ore chinna doubt Mullai…
Im guessing u are here in US too like me. what tomato should i use? I can see from the pic that u are using tomato on the vine/cluster tomato variety? Can i use that too..or should i use Roma? silly q from my side..but please clarify..
Thanks
Priya
Hi Priya,
Ripe roma tomatoes will work, unripe ones will not blend and you don't get that mushy gravy. I usually prefer the one on the vine because they are less sour, sweet and almost melt as soon you put them in the pan.(these are similar to "naatu thakkali") You can substitute these with big salad tomatoes too. Well, they must be ripe and juicy thats all matter. Good luck, catch you soon with rest of your cauliflower story.