Chettinad Style Black Pepper Cauliflower Fry (Milagu Pirattal Poriyal)
This Chettinad-style Black Pepper Cauliflower Fry, also known as Milagu Pirattal Poriyal, is a flavorful and spicy dish from the heart of Tamil Nadu. It combines the heat of black pepper with a rich blend of aromatic spices and the crunch of sautéed cauliflower. Perfect as a side dish, this simple yet flavorful recipe is sure to tantalize your taste buds and make for a comforting meal when paired with steamed rice or sambar.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 medium-sized cauliflower |
| Small onions (finely chopped) | 12 |
| Garlic cloves (grated) | 2 cloves |
| Turmeric powder | 1 tsp |
| Black pepper powder | 1 tsp |
| Cinnamon powder | 1/4 tsp |
| Coriander powder | 1/2 tsp |
| Salt | To taste |
| Mustard seeds | 1 tsp |
| Cumin seeds | 1 tsp |
| Curry leaves | A sprig |
| Oil | As required |
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the Ingredients:
Begin by preparing all your ingredients. Cut the cauliflower into bite-sized florets and chop the onions finely. Grate the garlic, and have the spices ready for use. -
Steam the Cauliflower:
Steam the cauliflower florets in a steamer for about 3 minutes, until they become tender yet retain some crunch. Set the cauliflower aside. -
Cook the Onions:
In a pan or wok, heat some oil over medium heat. Add mustard seeds to the hot oil and let them splutter for a few seconds. Add the finely chopped onions and sauté them until they turn golden brown. This brings out the sweetness in the onions, which balances the spices. -
Add Garlic and Spices:
Once the onions are browned, add the grated garlic and sauté it for a minute until aromatic. Add the curry leaves, turmeric powder, black pepper powder, cinnamon powder, and coriander powder. Stir everything together, ensuring the spices are well mixed and fragrant. -
Combine with Cauliflower:
Now, add the steamed cauliflower florets to the pan. Sprinkle some salt to taste, and toss everything gently, making sure the cauliflower is well coated with the spices. -
Simmer the Dish:
Reduce the heat to low, cover the pan, and let the cauliflower cook for about 3 to 4 minutes, allowing the flavors to meld together and the cauliflower to absorb the spices. -
Serve:
Turn off the heat and serve the Chettinad Style Black Pepper Cauliflower Fry hot. This dish is best enjoyed with a side of Mixed Vegetable Sambar and steamed rice, making it a complete, satisfying meal.
Tips:
- If you prefer a spicier dish, feel free to increase the amount of black pepper powder to suit your taste.
- For an extra crunch, you can lightly roast the cauliflower florets before steaming.
- You can also add some grated coconut at the end for an authentic Chettinad touch, though it’s optional.
Enjoy this aromatic and spicy Chettinad-style fry that is sure to spice up your lunch or dinner table!
