This recipe demonstrates how to prepare a delicious and non-mushy cauliflower poriyal, a flavorful South Indian stir-fry. Cauliflower florets are first blanched in hot water with turmeric, then sautéed with onions, ginger-garlic paste, and spices, and finally cooked with a touch of rice and besan flour for a crispy texture.
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All Ingredients - Main Ingredients
Cauliflower250 g
Hot wateras needed
Turmeric powder1/2 tsp
Peanut oil1 tbsp
Mustard seeds1 tsp
Curry leavesfew
Onion1/2 cup (chopped)
Ginger garlic paste1/2 tsp
Kashmiri chilli powder1 tsp
Saltas required
Rice flour1 tsp
Besan (chickpea flour)1 tsp
Step-by-Step Instructions
Step 1: Prepare Cauliflower
Place 250g of cauliflower florets in a pot. Pour hot water over the cauliflower until it is fully submerged. Add 1/2 teaspoon of turmeric powder and let it soak for 20 minutes.
Step 2: Drain Cauliflower
After 20 minutes, transfer the cauliflower to a colander to drain all the water. The cauliflower should now have a yellowish tint from the turmeric.
Step 3: Prepare Tempering
Heat 1 tablespoon of peanut oil in a pan. Once hot, add 1 teaspoon of mustard seeds and a few curry leaves. Let them splutter.
Step 4: Sauté Onions and Ginger-Garlic
Add 1/2 cup of chopped onion to the pan and sauté until it turns translucent. Then, add 1/2 teaspoon of ginger-garlic paste and mix well, cooking until the raw smell disappears.
Step 5: Add Spices
Add 1 teaspoon of Kashmiri chilli powder and salt as required. Mix well and sauté for 2 minutes.
Step 6: Cook Cauliflower (Covered)
Add the drained cauliflower florets to the pan and mix well with the spices. Cover the pan and cook for 1 and a half minutes. Uncover, mix well, then cover again and cook for another 1 minute. Repeat this process until the cauliflower is cooked through.
Step 7: Evaporate Moisture
Once the cauliflower is cooked, remove the lid and continue to cook, stirring occasionally, until any remaining moisture evaporates.
Step 8: Add Flours and Finish
Add 1 teaspoon of rice flour and 1 teaspoon of besan (chickpea flour) to the cauliflower. Mix everything well and sauté on a low flame for 3 minutes until the cauliflower is slightly crispy and well coated. Serve hot with rice or chapati.
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