Cauliflower Kuzhambu/Gravy

Ingredients

Cauliflower Florets – 1 ½ Cups

(Cleaned & Soaked in warm water at least 3 min)

Turmeric Powder – ½ tsp

Salt to taste

Water as required

To Saute & Grind

Cumin Seeds – ½ tsp

Fennel Seeds – ½ tsp

Bengal Gram – 1 tsp

Dry Red Chilli – 10

Coriander Seeds – 2 tsp

Peppercorn – 1 tsp

Grated Coconut - ½ Cup

Shallots/ Small Onions – 10

Chopped Tomatoes – 2

To Temper

Oil – 2 tsp

Mustard Seeds – 1/4 tsp

Fenugreek Seeds – a pinch

Curry Leaves – few

To Garnish

Chopped Coriander Leaves – few

Method

In a pan, heat oil. Add ingredients one by one which are under “to saute & grind” and fry for few mins, then let it cool completely. Then add it into blender and grind it as fine powder.

In a vessel, heat oil. Add the tempering ingredients one by one and saute it for few seconds.

Now add the cauliflower florets, salt with turmeric and saute it well. Add some water and close the lid and keep cook for 10 to 12 min on medium flame.

Add the ground paste and cook for another 5 to 7 min. Switch off the flame and garnish with chopped coriander leaves.