Cauliflower is a real treat for vegetarians. It is an extremely healthy vegetable that is very rich in nutrients. Cauliflower contains a high amount of fiber, which is important for digestive health. Its a perfect vegetable to include when we plan to be cautious with the diet. We can make many delicious recipes using Cauliflower. Gobi Manchurian is one of the most popular menu item in every restaurants. The Cauliflower Poriyal is one of the easiest recipe using this vegetable. This Poriyal is simple and quick to make. Its mostly like our South Indian Poriyal where we cook the vegetable and mix with tempering and finally garnish with grated coconut.
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Recipe Card for Cauliflower Poriyal Recipe:
Cauliflower Poriyal | South Indian style Cauliflower Poriyal
Cauliflower Poriyal is a simple and easy poriyal using made using Cauliflower and seasoned with coconut. Poriyal is a comfort food made using vegitables with simple tempering (tadka) and finally seasoned with coconut.
- 2 cups Cauliflower florets ((1 flower))
- 1 tbsp Grated Coconut
- 1 tsp Salt ((adjust to your taste))
- 1 pinch Turmeric Powder
For Tempering
- 1 tbsp Coconut Oil
- 1 tsp Mustard seeds
- 1 tsp Split Urad Dal
- 1 sprig Curry leaves
Preparation
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Chop the cauliflower into small florets
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In a sauce pan add 4 cups of water and bring it to boil. Add turmeric powder and 1/2 teaspoon salt. Switch off the flame when the water starts boiling
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Add the florets in the water and cover the sauce pan and leave it for about 10 minutes
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After 10 minutes drain the water and keep the florets aside
Start with Tempering
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In a pan, heat a teaspoon of oil. Add mustard seeds and allow it to sputter. Add Urad dal, green chili, teared up curry leaves and saut for few seconds.
Making of Poriyal
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Then add blanched cauliflower florets and toss well.Make sure that you toss/mix it gently so that the florets are broken
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Add required salt and pinch of turmeric powder. Cook for abotu 2 minutes. Since we blanched the cauliflower in the hotwater, the vegitable would be cooked already
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Add the grated coconut and mix well.
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Switch off the flame. Cauliflower poriyal is ready to serve
Method with Step by Step Pictures:
PREPARATION
-
Chop the cauliflower into small florets
-
In a sauce pan add 4 cups of water and bring it to boil. Add turmeric powder and 1/2 teaspoon salt. Switch off the flame when the water starts boiling
-
Add the florets in the water and cover the sauce pan and leave it for about 10 minutes
-
After 10 minutes drain the water and keep the florets aside
START WITH TEMPERING
-
In a pan, heat a teaspoon of oil. Add mustard seeds and allow it to sputter. Add Urad dal, green chili, teared up curry leaves and saut for few seconds.
MAKING OF PORIYAL
-
Then add blanched cauliflower florets and toss well.Make sure that you toss/mix it gently so that the florets are broken
-
Add required salt and pinch of turmeric powder. Cook for about 2 minutes. Since we blanched the cauliflower in the hotwater, the vegetable would be cooked already.Add the grated coconut and mix well.
-
Switch off the flame. Cauliflower poriyal is ready to serve
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