Chettinad Cauliflower Pepper Fry (Milagu Pirattal Poriyal)
Chettinad cuisine is renowned for its bold, aromatic flavors and this Chettinad Cauliflower Pepper Fry recipe is no exception. With the richness of black pepper, aromatic curry leaves, and a blend of traditional Indian spices, this dish brings out the best in cauliflower. It’s a perfect vegetarian side dish that can be served with steamed rice or as part of a larger meal. Whether you’re preparing for a festive meal or a weeknight dinner, this dish is sure to please!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi), cut into florets | 1 medium-sized |
| Pearl onions (Sambar onions), finely chopped (or 2 regular medium-sized onions) | 12 |
| Garlic cloves, grated | 2 |
| Turmeric powder (Haldi) | 1 tsp |
| Black pepper powder | 1 tsp |
| Cinnamon powder (Dalchini) | 1/4 tsp |
| Coriander powder (Dhania) | 1/2 tsp |
| Salt | To taste |
| Mustard seeds | 1 tsp |
| Cumin seeds (Jeera) | 1 tsp |
| Curry leaves | 1 sprig |
| Sunflower oil | For cooking |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Instructions
Step 1: Prep the Ingredients
Before starting the cooking process, gather and prepare all the ingredients. Having everything ready beforehand will make the cooking process more efficient and enjoyable.
Step 2: Steam the Cauliflower
Steam the cauliflower florets in a steamer for about 3 minutes on high heat, ensuring they remain firm yet tender. Steaming the cauliflower helps retain its nutritional value while also speeding up the cooking process.
Step 3: Heat Oil and Temper Spices
Heat 1 tablespoon of sunflower oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds. Allow them to crackle for a few seconds, which will release their aroma and flavor. Then, add the finely chopped onions and grated garlic to the pan.
Step 4: Sauté the Onions and Garlic
Sauté the onions and garlic on low to medium heat until the onions turn lightly golden brown. Be cautious not to burn them, as this could affect the overall flavor of the dish.
Step 5: Add Spices and Stir
Add the curry leaves, turmeric powder, black pepper powder, cinnamon powder, and coriander powder to the pan. Stir the mixture well, allowing the spices to infuse the oil and release their aromatic flavors.
Step 6: Add the Steamed Cauliflower
Once the spices are fragrant, add the steamed cauliflower florets to the pan. Sprinkle some salt to taste, and gently stir to ensure the cauliflower is evenly coated with the spices and onions.
Step 7: Simmer and Finish
Turn the heat down to low and cover the pan. Let the cauliflower simmer for about 3 to 4 minutes, allowing the spices to meld with the cauliflower. Once the cooking time is up, turn off the heat and taste for seasoning. Adjust salt and spices as needed.
Step 8: Serve and Enjoy
Your Chettinad Cauliflower Pepper Fry (Milagu Pirattal Poriyal) is now ready to be served! Pair this flavorful dish with Vendakkai Sambar (okra sambar) and some steamed rice for a traditional Chettinad meal. It also makes a fantastic side dish for any occasion.
Enjoy the delightful blend of spices and the crisp texture of cauliflower in this simple yet flavorful Chettinad dish.
