Cauliflower poriyal

[everichon]

Cauliflower poriyal

Serves 4 as Side.

This recipe is with humble acknowledgement to Monica Bhide's Cabbage with black mustard seeds recipe. Grated cauliflower - now it looks like couscous and tastes like poriyal. A colourful accompaniment to a dinner of panfried masala fish with a wedge of lime.

• 2 T vegetable oil
  
• 2 whole dried red chilies
  
• 1 T skinless split urad dal (black gram)
  
• 8 curry leaves
  
• 1 tsp black mustard seeds
  
• 1/2 tsp whole cumin seeds
  
• 1 lb cauliflower, finely grated
  
• 1/2 tsp tumeric
  
• 1/4 tsp red chili powder (kashmiri mirch) - or to taste
  
• 1/2 tsp salt - or to taste
  
• handful of chopped coriander leaves
  

Grate 1 lb of cauliflower finely, hopefully in a food processor.

Heat the oil in a large heavy skillet over medium high heat. Add the dried chilies, split urad dal and black mustard seeds to the oil and swirl gently until the split dal turns golden and the mustard seeds turn grey.

Add the whole cumin seeds and fry until the mustard seeds pop and the cumin seeds turn an appealing brown shade. The dal will brown but should not turn black. Throw in the curry leaves at the last moment and step back as they sizzle up.

Then add the grated cauliflower and stir to mix. Let the cauliflower cook for five minutes, and then stir again to mix in tumeric, chili powder and salt.

Cover and turn down the heat. Cook over low heat, stirring occasionally, 20-30 minutes until cauliflower is tender with a couscous like texture.

Stir in a handful of chopped coriander leaves just before serving.

Optional:

A handful of halved grape tomatoes make a very pretty addition. Add with the grated cauliflower.

Addendum:

Monica, I tried to PM you to let you know that I wanted to post a recipe that evolved from your own, but my account doesn't permit me to do so.

Keywords: Indian, Vegetables, Side

( RG1109 )