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
Instructions
- To begin making Cauliflower Pepper Fry (Chettinad Style), heat a pan and pour oil, put the mustard seeds and let it crackle
- To this add the asafoetida and a sprig of curry leaves and let it splutter
- Add the cauliflower florets to this and give it a stir
- Add turmeric powder, season with salt and sprinkle with little water and cook with the lid on top for about 10 minutes
- In the meanwhile, make a coarse dry mixture of cumin seeds, peppercorns and dried red chili in a mixer grinder
- Once the cauliflower florets are cooked, put this coarse mixture over it and sauté it for well 2 minutes
- 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
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Chettinad
- Lunch
- Vegetarian