Normally many people make the roasted cauliflower curry. But, some do not like th smell and flavor of roasted cauliflower curry, and for such people, this curry is the apt one. This goes very well with all rasams and south indian kuzhambu varieties.
Ingredients
Cauliflower - 2 big ones , cut into florets
Shelled peas - 2 cups
Grated coconut - 4 tbsps
Salt to taste
To season
Gingely/cooking oil - 3 tbsps
Hing powder - 1/2 tsp
Mustard seeds - 1 1/2 tsps
Broken urad dhal - 2-3 tsps
Slit green chillies - 5-6
Curry leaves - a few
Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 20 mts
Serves 6
Cauliflower and peas along with some water set to boil in a broad pan
Keep covered with a lid for sometime
Getting cooked well, and water is being absorbed by the vegetables
Add salt to taste, and drain if there is lot of water, or keep on high flames and let the water evaporate, so that the nutrients will not go waste
Heat oil in the pan, add the seasoning ingredients
add the curry leaves and green chillies too
add cauliflower and peas and the grated coconut
Mix well
Serve hot with rice, rasam or sambar or vathakuzhambu.
This post first appeared in www.malpatskitchen.com
Categories: South Indian Curries
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