Chettinad Cauliflower Pepper Fry (Chettinad Poo Kosu Poriyal)
Chettinad Cauliflower Pepper Fry, also known as Chettinad Poo Kosu Poriyal, is a mouthwatering and aromatic vegetarian dish that hails from the vibrant and spice-laden cuisine of Chettinad, Tamil Nadu. Known for its unique blend of spices, the Chettinad cuisine is a favorite among those who relish bold, flavorful food. This cauliflower dish, with its peppery heat and tantalizing aroma, is a must-try for anyone looking to indulge in the rich culinary traditions of South India.
The use of black pepper and small onions (Sambar onions) sets this recipe apart from regular stir-fries, offering a punch of flavor with every bite. The addition of curry leaves and spices like cinnamon and cloves lends the dish a complex, earthy flavor profile that’s perfect for a satisfying lunch or dinner. Paired with steamed rice or Vendakkai Sambar (Okra Sambar), this dish is sure to make your meal unforgettable.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) | 1 medium, cut into florets |
| Pearl onions (Sambar onions) | 12, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Turmeric powder (Haldi) | ½ teaspoon |
| Black pepper powder | 1 teaspoon |
| Red Chilli powder | ½ teaspoon |
| Cinnamon powder (Dalchini) | ¼ teaspoon |
| Cloves (Laung) | 2 |
| Coriander powder (Dhania) | ½ teaspoon |
| Salt | 1 teaspoon, or to taste |
| Mustard seeds (Rai/Kadugu) | ½ teaspoon |
| Cumin seeds (Jeera) | ½ teaspoon |
| Curry leaves | 2 sprigs |
| Oil | 1 tablespoon |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 3–4
Instructions
-
Prep the Cauliflower:
Start by preparing all the ingredients ahead of time. This will make the cooking process smoother and quicker. Cut the cauliflower into small florets and steam them for 3-4 minutes until they are firm yet cooked through. Steaming helps retain the vegetable’s nutrition and reduces cooking time later. -
Cook the Spices:
Heat 1 tablespoon of oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them crackle. Add the finely chopped pearl onions and garlic, sautéing on a low to medium heat until they turn lightly golden brown. Be careful not to burn the onions and garlic. -
Add the Spices:
Next, add the curry leaves, cloves, turmeric powder, red chili powder, black pepper, cinnamon powder, and coriander powder to the pan. Stir the spices well to ensure they combine and release their aroma. -
Combine with Cauliflower:
Once the spices are fragrant, add the steamed cauliflower florets to the pan. Sprinkle with salt and stir gently, ensuring that the cauliflower is well coated with the spices. -
Simmer:
Turn the heat to low, cover the pan, and let it simmer for about 3-4 minutes. This step allows the cauliflower to absorb the flavors of the spices and become tender while maintaining a slight crunch. Check the salt and adjust according to your taste preference. -
Serve:
Once the Chettinad Cauliflower Pepper Fry is ready, remove from heat. Serve it hot with steamed rice and a side of Vendakkai Sambar (Okra Sambar) for a complete Chettinad-inspired meal. This dish is perfect for a weekend lunch or a weeknight dinner, offering a burst of flavors in every bite.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 125 kcal |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sodium | 330 mg |
Tips:
- You can adjust the amount of black pepper to suit your heat preference. If you prefer a milder dish, you can reduce the quantity.
- Adding a dash of lemon juice at the end enhances the dish’s flavor by adding a fresh, tangy finish.
- This recipe is versatile; you can also try adding other vegetables such as carrots or green beans along with the cauliflower for variety.
Conclusion
Chettinad Cauliflower Pepper Fry is a delightful, spicy vegetarian dish that encapsulates the essence of Tamil Nadu’s Chettinad cuisine. The rich, flavorful blend of spices combined with the crunchiness of steamed cauliflower makes this recipe a standout. Whether you’re a fan of South Indian cuisine or new to it, this dish is sure to impress with its robust flavors and aroma. Pair it with some steamed rice and a tangy sambar, and you have a wholesome, satisfying meal!
