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PrintCAULIFLOWER AND POTATO SUKKA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat a tablespoon of oil in a pan, add urad dal, saunf and fenugreek seeds and sauté till the urad dal turns light brown.
- Add red chillies and grated coconut and saute for a minute. Allow it to cool and grind it to a coarse paste along with the tamarind pulp.
- Now, Heat the remaining sesame oil in a pan and add the mustard seeds.
- When the mustard seeds splutter, add asafoetida, cumin,curry leaves and onion and saute.
- Add potatoes, ¼ cup water, turmeric powder and salt. Cover and cook for 4 minutes.
- Add cauliflower florets. Cover and cook for 8 minutes. Add ground masala and simmer for 2-3 minutes.
- Garnish with coriander leaves and serve.
INGREDIENTS
- ½ medium Cauliflower, separated into florets
- 2 large Potatoes,peeled and diced into cubes
- 3 tablespoons IDHAYAM sesame Oil
- 1 teaspoon Split urad dal
- 1 teaspoon saunf
- ¼ teaspoon Fenugreek seeds
- 3 Dried red chillies
- 100 GRAMS grated coconut
- ½ teaspoon Tamarind pulp
- 1½ teaspoon Mustard seeds
- 1 teaspoon cumin seeds
- A pinch Asafoetida
- 10 Curry leaves
- 1 medium Onion, finely chopped
- ¼ teaspoon Turmeric powder
- Salt to taste
- 2 teaspoons Fresh coriander leaves
9 comments for “Cauliflower and Potato Sukka”
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This cauliflower and potato sukka was great to eat, and I will make this again. I will write one of my allassignmenthelp review on this sukka, as well. Hopefully, it will be more than enough to tell you whether it is good or not.
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