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- Cauliflower Kuzhambu (Cauliflower Poritha Kuzhambu)
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PrintCAULIFLOWER KUZHAMBU (CAULIFLOWER PORITHA KUZHAMBU)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Fry all the ingredients for the spice paste in 1 teaspoon oil. Add the grated coconut and grind to a paste, adding very little water.
- Dissolve the rice flour in 75 ml of water and set it aside.
- Cook the cauliflower in sufficient water, add the tomatoes, sambhar powder, turmeric powder and salt. Simmer till the vegetables are tender.
- Add the ground spice paste, rice flour mixture and the cooked dhal. Simmer for a few minutes.
- Heat 2 teaspoon ghee and add all the ingredients for tempering. When the mustard seeds splutter, add to the kuzhambu.
- Just before serving pour in the coconut milk. Serve hot with rice.
INGREDIENTS
- 1 medium sized cauliflower florets
- 50 grams tomatoes, quartered
- 75 grams red gram dhal, cooked
- 120 ml fresh coconut milk
- 2 tablespoon fresh coconut grated
- 2 teaspoon rice flour
- 1 teaspoon coriander seeds
- ½ teaspoon black peppercorns
- 2 teaspoon sambhar powder
- ½ teaspoon turmeric powder
Spice Paste
- 1 teaspoon Cooking oil
- 1 teaspoon black gram dhal
- ½ teaspoon asafetida powder
- Salt to taste
Tempering
- 1 teaspoon black gram dhal
- 2 teaspoon ghee
- 1 teaspoon mustard seeds
- 2 dry red chillies, halved
- A few curry leaves
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