Cauliflower Stew

Cauliflower Pulusu.

Cauliflower is broken into small florets. Cauliflower is cooked in tamarind extract along with onion and tomato. Once the cauliflower is cooked, the stew is tempered with spices and dals. Cauliflower stew is served with steamed rice and dollop of ghee.
Makes: around 2 Cups of Cauliflower Stew.

Ingredients:

Cauliflower 1/4 of small head
Tomato 1
Onion 1 Small
Green Chile 1
Turmeric Powder a pinch
Tamarind 1 inch sized Ball
Coconut 1 tbsp
Sesame Seeds 1 tsp
Whole Red Chiles 2 – 3
Cilantro few Sprigs
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a big Pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash thoroughly and break cauliflower into small florets.
Peel and slice the onion.
Wash and chop the tomato.
Soak tamarind in half a cup of water and extract all the juice discarding veins.
Remove stem, wash and slice the green chile.
Wash and finely chop cilantro.

Dry roast sesame seeds and red chiles until aromatic or until they change color.
Cool and grind the these ingredients along with grated coconut into fine paste.

Heat a sauce pot on medium heat, add tamarind extract, cauliflower florets, onion, tomato, green chile, turmeric powder and salt.
Add around half a cup of water and boil till cauliflower cooked.
Then stir in the ground paste and boil for couple of minutes.
Remove from heat and stir in cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add this to cauliflower bowl.
Serve cauliflower stew with steamed rice or with roti.
Notes: Make sure cauliflower is cooked well.

Suggestions: If cauliflower is not cooked properly, put it back on heat and boil till done.
Variations: You can also add few pinches of garam masala before removing the stew from heat.
Other Names: Cauliflower Stew, Cauliflower Pulusu.

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Spicy Cauliflower

Cauliflower Masala Kura.

Cauliflower is wash and broken into small florets. Cauliflower florets are cooked in tempered oil along with chopped onion. Tamarind pulp is added while cooking the cauliflower for tanginess. The curry is finished with spice powders and garam masala for heat.
Makes: around 6 Servings of Spicy Cauliflower.

Ingredients:

Cauliflower 1 medium head
Onion 1
Green Chiles 3
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/2 tsp
Cumin powder 1/4 tsp
Garam Masala 1/2 tsp
Turmeric Powder a pinch
Tamarind 1 inch sized ball
Cilantro few sprigs
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Wash cauliflower and break it into small florets.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop cilantro.
Soak tamarind in few tablespoons of water for sometime and extract all the thick juice.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in cauliflower florets, tamarind extract and salt.
Cook covered on low flame till cauliflower is soft but not mushy (around 8 minutes).
Uncover, add coriander powder, cumin powder, garam masala, turmeric powder and salt.
Stir fry for a minute or two to remove any excess moisture and lightly mash to break any big florets.
Garnish with chopped cilantro and serve spicy cauliflower with steamed rice.
Notes: Make sure to cook the cauliflower well.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. If the curry gets too spicy or too sour, add some chopped boiled potato.
Variations: You can also add lemon juice during the last stage of the cooking by skipping tamarind.
Other Names: Spicy Cauliflower, Masala Gobi.

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