This is a simple and easy recipe. Plain Cauliflower curry is very quick to make and you can rustle it up in a breeze for your morning tiffin to work and tastes good with chappati or rice. This is a typical south Indian recipe and doesn’t have many spices. Cauliflower is usually avoided in Brahmin homes because they have worms in them. Do try this recipe.
Cauliflower - 250 grams
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Red chillies – 1-2 broken into 2 halves
Turmeric -1/4 tsp
Asafetida (Hing) - a small pinch
Cooked Toor Dal – 2 tbsps
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.
Cut the Cauliflower into small florets. Put these florets into warm water with some turmeric and salt. Keep it soaked for about half an hour. Cauliflower usually has small worms. Keeping it soaked in this water will make the worms come floating to the surface and it can be discarded. Rinse well after half an hour and keep aside.
In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add the red chillies and the udad dal, wait till udad dal is light pink in colour, add the Cauliflower florets. Mix well. Now add turmeric, asafetida and salt. Mix well and cover the kadhai with a lid. Don’t add water, let it cook in its own juices. Cauliflower has a tendency to cook very fast. Once the crunchiness is gone and it is soft and all the water has been absorbed, Stir well and Add the cooked dal, mix well and then the freshly grated coconut, stir and cook for another 2-3 minutes. Serve hot with Chappati or Rice.