This is a simple side dish which i got from my mom-in-law. This dish can be prepared with potato or koorka/Chinese potato/native potato instead of cauliflower.
This is one of my husband's favourite curry which he love to have with dosa. This dish can be served with roti as well. Just add less water to get a thick gravy. For dosa, idli or steamed rice, add more water to get the correct consistency. Add coconut oil for the extra flavour for the dish. If you don't have coconut oil, no probs, use any vegetable oil.
1 1/2 cup Cauliflower (cut into small florets)
1 cup Coconut (freshly grated)
1/4 tsp Turmeric powder
1 tbsp Red chilli powder
2 tbsp Oil
5 - 8 Curry leaves
1 1/2 tbsp Coriander powder
Salt to taste
3 tbsp Shallots/Small onion (finely chopped)
3 Shallots/Small onion (whole)
Water as required
- Wash, clean and cut the cauliflower into small florets.
- Put it in a bowl of boiling water along with turmeric powder, 1/2 tsp red chilli powder and salt.
- Let it simmer till the cauliflower is cooked.
- In the mean time, heat oil in a kadai. Add shallots/small onion (whole). Let is fry for sometime.
- Now add grated coconut and curry leaves. Saute till the coconut changes its colour.
- Add rest of the red chilli powder, coriander powder and fry for 1 minute.
- Take off from heat and let it cool for sometime.
- Once cooled, grind it with little water into a smooth paste.
- When the cauliflower is cooked, add the ground paste into it.
- Mix well and let it simmer for 2 - 3 minutes. Adjust the curry by adding more water if needed.
- Take off from heat.
- Heat oil in a kadai and fry the finely chopped shallots/small onion till light golden brown colour.
- Add this to the curry and mix well.
- Serve it hot with dosa, Idli or roti.
* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per yours*
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