Cauliflower Leaves Chutney Recipe

Preparation time

• Total: Approximately 25 minutes
• Preparation: 5 minutes
• Cooking: 20 minutes

Ingredients

• 1 cup Cauliflower leaves
• 3/4 cup Tomatoes
• 18 gram Tamarind
• 2 tablespoons White Urad Dal (Split)
• 4 Dry Red Chilli
• Salt - to taste
• 1 pinch Asafoetida (hing)
• 3 cloves Garlic
• 1 pinch Turmeric powder (Haldi)
• 1 tablespoon Sunflower Oil
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds (Jeera)
• 1 sprig Curry leaves

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Instructions

1. To begin making Cauliflower Leaves Chutney Recipe, select the innermost layer of cauliflower leaves and wash them thoroughly
2. Pat dry and chop them into small cubes
3. In a kadai, add a teaspoon of oil and fry urad dal and red chilli until the urad dal turns golden
4. Keep aside
5. In the same pan, heat some oil on medium low heat and put in the chopped cauliflower leaves, sprinkle some salt and cook covered stirring occasionally until the cauliflower leaves are tender
6. When you pinch a piece with a fork, you feel the tenderness
7. Now add roughly chopped tomatoes, garlic and mix well
8. Cook until tomatoes are mushy
9. Let the mixture cool down in order to grind it
10. In a mixer jar, add urad dal and red chillies and grind them coarsely
11. Now add cauliflower tomato mixture and grind into a smooth paste
12. Add a bit of water if required
13. Make sure that it is not runny
14. Check for salt and adjust
15. In a tadka pan, heat a teaspoon of oil, add mustard seeds and allow them to splutter
16. Once done, add jeera, hing, and curry leaves
17. Pour this on the chutney and mix well
18. Serve Cauliflower Leaves Chutney Recipe with Thavala Adai Recipe and Ghee for breakfast on a weekday

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Other informations

The table below shows servings values and other necessary informations.

• Servings
• Cuisine
• Course
• Diet

• 4
• South Indian Recipes
• Side Dish
• Vegetarian