Cauliflower Pepper Fry Recipe (Chettinad Style)

Preparation time

• Total: Approximately 20 minutes
• Preparation: 10 minutes
• Cooking: 10 minutes

Ingredients

• 2 cups Cauliflower (gobi) - cut into small florets
• 1 teaspoon Sunflower Oil
• 1/2 teaspoon Mustard seeds
• 1 pinch Asafoetida (hing)
• 2 sprig Curry leaves
• 1 teaspoon Turmeric powder (Haldi)
• 2 teaspoons Cumin seeds (Jeera)
• 1 teaspoon Whole Black Peppercorns
• 2 Dry Red Chillies
• Salt - to taste

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Instructions

1. To begin making Cauliflower Pepper Fry (Chettinad Style), heat a pan and pour oil, put the mustard seeds and let it crackle
2. To this add the asafoetida and a sprig of curry leaves and let it splutter
3. Add the cauliflower florets to this and give it a stir
4. Add turmeric powder, season with salt and sprinkle with little water and cook with the lid on top for about 10 minutes
5. In the meanwhile, make a coarse dry mixture of cumin seeds, peppercorns and dried red chili in a mixer grinder
6. Once the cauliflower florets are cooked, put this coarse mixture over it and sauté it for well 2 minutes
7. Garnish with a sprig of curry leaves and serve Cauliflower Pepper Fry Recipe (Chettinad Style) with steamed rice and Beetroot Garlic Lemon Rasam for a complete meal

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Other informations

The table below shows servings values and other necessary informations.

• Servings
• Cuisine
• Course
• Diet

• 4
• Chettinad
• Lunch
• Vegetarian