Cauliflower Pepper Fry (Chettinad Style) Recipe
A fiery and aromatic dish from the heart of Tamil Nadu, Cauliflower Pepper Fry (Chettinad Style) blends the earthy flavors of cauliflower with the boldness of black pepper and a traditional spice mix that is a signature of Chettinad cuisine. This vibrant dish makes for a perfect side to complement steamed rice, sambar, or roti. The combination of fresh curry leaves, cumin, and roasted black pepper brings a perfect balance of heat and flavor to the dish, making it a delightful option for your lunch or dinner table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (cut into florets) | 2 cups |
| Oil | 1 teaspoon |
| Mustard seeds (rai) | ½ teaspoon |
| Asafoetida (hing) | A pinch |
| Curry leaves | 2 sprigs |
| Turmeric powder | 1 teaspoon |
| Cumin seeds (jeera) | 2 teaspoons |
| Whole black peppercorns | 1 teaspoon |
| Dry red chilies | 2 |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Instructions:
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Heat the Oil: Begin by heating 1 teaspoon of oil in a heavy-bottomed pan or wok. Once the oil is hot, add mustard seeds and let them splutter for about 10 seconds.
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Add Aromatics: Now, add a pinch of asafoetida (hing) and the fresh curry leaves. Sauté them for another 10-15 seconds, allowing the flavors to infuse the oil.
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Cook the Cauliflower: Add the cauliflower florets to the pan. Stir well to coat the cauliflower evenly with the oil and spices. Cook for 2 minutes, then add turmeric powder and salt. Sprinkle a little water to help soften the cauliflower, cover the pan, and let it cook on low heat for about 8-10 minutes. Stir occasionally to prevent the cauliflower from sticking to the pan.
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Prepare the Spice Mix: While the cauliflower is cooking, take a mixer grinder and add the cumin seeds, whole black peppercorns, and dry red chilies. Grind them into a coarse powder. Set the spice mix aside.
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Finish Cooking: Once the cauliflower is tender and has absorbed the flavors, add the freshly ground spice mix to the pan. Stir well to combine everything and cook for another 2 minutes, allowing the spices to coat the cauliflower.
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Serve: Once done, turn off the heat. Cauliflower Pepper Fry is now ready to be served! Serve this aromatic and flavorful dish hot, ideally paired with beetroot sambar, steamed rice, and papad for a complete meal.
Tips:
- If you prefer a milder version, you can reduce the amount of black pepper or dry red chilies.
- To enhance the flavor, you can also add a sprinkle of coconut flakes or a squeeze of fresh lime juice before serving.
- This dish is a great accompaniment to rasam, curd rice, or any South Indian meal.
Cauliflower Pepper Fry (Chettinad Style) is a fantastic recipe to try if you’re looking for a healthy, flavorful vegetarian dish with a punch of spices. The boldness of black pepper combined with the fragrance of curry leaves makes this dish a true representation of Chettinad cuisine. Whether you serve it as a side or as a standalone dish, it’s sure to become a favorite at your table!
