Cauliflower Curry / Cauliflower Poriyal - Type 1

Cauliflower is low-fat, low-carb but high in dietary fiber and also loaded with folate, water, vitamin C and reduced the risk of Prostate Cancer. When I got introduced to this vegetable, my mom used to make this version of Cauliflower Poriyal. We loved to grab the small trees / florets of this Cauliflower and imagine eating a small tree. Though I have been making different versions of Cauliflower Curry, Gravy and Fry, this first version always have a unique place in my favourites list. Its a simpler version but it retains the taste of the vegetable perfectly and it goes well with the meals.

Ingredients

Fresh Cauliflower - 1 medium

Green Chillies - 2 or 3  ( cut into small squares )

Fresh Coconut Flakes - 2 tbsp or 1 handful

Oil - 3-4 tsp

Hing/Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Urad Dal / Ulutham Paruppu - 2 tsp

Curry Leaves - 4 or 5

Salt - To Taste

Coriander Leaves - For Garnishing

Method

1. Take out the Cauliflower florets from the stem and wash them thoroughly with warm water just to kill any germs or insects if present.
2. Drain the florets and keep them ready.
3. In a kadai / pan, add oil first. When it gets heated up, add Hing, Mustard seeds, urad dal, curry leaves, green chili pieces and fry them.
4. Add the Cauliflower florets, peas into the pan and sprinkle very little water on its top. Cover the lid and allow them to cook for 3-4 minutes.
5. After the cauliflower florets and peas are cooked thoroughly, add required amount of salt to it and fry them for another 2-3 minutes. Add the fresh coconut flakes and mix them well.
6. Switch off the flame and garnish the Curry with some coriander leaves.
7. Serve this simple and nutritious cauliflower curry along with hot rice and Sambar.

Tips/Variations

You can microwave the Cauliflower florets and Peas and then add them into the kadai to quicken the preparation process.