Cauliflower Curry / Spicy Cauliflower Varuval / Thoran / Gravy / Vepudu / Cauliflower Thokku/ காலிஃபிளவர் வறுவல்
|3 stks||Coriander leaves|
|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|
|1 inch||Ginger (crushed)|
|2 nos||Green chili (slit open )|
|2 nos||Tomato (chopped)|
|2 nos||Onion medium ( chopped)|
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 the 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.
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.