Tuesday, August 28, 2007

Cauliflower Curry or Cauliflower Pulusu

We had Saritha and Som for dinner last friday. Mom and I decided on Poori, Curry and salad. I made the Semi-Mexican salad and came up with a new gravy dish.Here is the recipe for it.

- I roasted Cauliflower because I am not a big fan of mushy cauliflower.
- Surprisingly this recipe doesn't have any onions, ginger or garlic.
- It might seem like a lot of ingredients but these are all staples of Indian cuisine and trust me this curry is worth all the ingredients.


Cauliflower - 3 cups of florets
Tomatoes - 1/2 cup chopped fine
Coconut - 1/2 cup grated ( you can use fresh or frozen)
Tamarind juice - 2 Tbsp.
Dried red Chillies - 3
Coriander Seeds - 1 tbsp.
Curry Leaves - 8
Fennel Seeds - 1 tsp
Fenugreek Seeds - 1tsp.
Inguva ( hing or asafoetida) - pinch
Salt - To taste
Turmeric - Pinch
Oil - As needed
Water - 1/2 cup


Preheat oven to 450 degrees. Mix cauliflower, bit of oil, tad bit of salt in a bowl. Spread this on a cookie sheet or roasting pan and bake it in the oven for 15 minutes or until the florets are just tender. Keep aside.

Roast fennel, fenugreek, coriander seeds, red chillies. Grind this with coconut, tomatoes, salt, inguva, turmeric, curry leaves and tamarind juice.

Heat oil in a pan. Add the ground mixture and stir for few minutes. Add the cauliflower florets, water and cook covered for 3 minutes. Remove the lid and cook for few minute still the gravy thickens.

tastes awesome with rice or poori.

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