Cauliflower Pepper Fry Recipe (Chettinad Style)
Spicy, aromatic, and full of flavor, this Chettinad-style cauliflower pepper fry is the perfect accompaniment to your meal. With the boldness of black pepper and the traditional warmth of curry leaves, this dish brings a wonderful depth of flavor to your table.
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi), cut into small florets | 2 cups |
| Sunflower Oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Asafoetida (hing) | A pinch |
| Curry leaves | 2 sprigs |
| Turmeric powder (Haldi) | 1 teaspoon |
| Cumin seeds (Jeera) | 2 teaspoons |
| Whole Black Peppercorns | 1 teaspoon |
| Dry Red Chillies | 2 |
| Salt | To taste |
Instructions
-
Prepare the base:
Begin by heating a pan on medium heat. Once the pan is hot, pour in the sunflower oil. Add the mustard seeds and let them crackle and pop. This will release their flavor into the oil. -
Add aromatic spices:
Once the mustard seeds have popped, add the pinch of asafoetida (hing) and the curry leaves. Stir briefly to allow the curry leaves to release their signature aroma. -
Cook the cauliflower:
Next, add the cauliflower florets to the pan. Stir well to ensure the cauliflower gets coated with the oil and spices. Add turmeric powder and salt to taste. Sprinkle a small amount of water over the cauliflower and cover the pan. Let it cook for about 10 minutes, or until the cauliflower becomes tender and slightly browned. -
Prepare the spice mixture:
While the cauliflower is cooking, take a mixer grinder and make a coarse dry mixture of cumin seeds, black peppercorns, and dry red chillies. This spice mix is what gives the dish its signature heat and depth. -
Finish the dish:
Once the cauliflower is cooked, sprinkle the freshly ground spice mixture over the cauliflower. Stir gently and cook for an additional 2 minutes to allow the flavors to combine. -
Garnish and serve:
Garnish the Cauliflower Pepper Fry with a few more sprigs of curry leaves. This will add a fresh, fragrant finish to the dish. Serve the dish hot with steamed rice and a tangy Beetroot Garlic Lemon Rasam for a well-rounded meal.
Tips for Perfect Cauliflower Pepper Fry:
- Adjust the spice: If you prefer a milder version, reduce the amount of black pepper and dry red chillies. You can also deseed the dry red chillies to lessen the heat.
- Cauliflower texture: Make sure not to overcook the cauliflower; it should be tender yet still have a slight bite. The texture should remain firm, not mushy.
- Curry leaves: These leaves not only add flavor but also a distinct aroma to the dish. Fresh curry leaves are ideal, but if unavailable, dried curry leaves will work as a substitute.
Nutritional Information (per serving):
(Approximate values, as they can vary based on specific ingredients and portion sizes)
| Nutrient | Amount |
|---|---|
| Calories | 70 kcal |
| Protein | 2g |
| Carbohydrates | 10g |
| Fat | 3g |
| Fiber | 3g |
| Sodium | 150mg |
Why You’ll Love This Dish
Chettinad cuisine is known for its bold flavors, and this cauliflower pepper fry is no exception. The combination of spices, particularly the pepper and cumin, creates a deliciously aromatic dish that’s perfect with a side of rice. Whether you’re looking for a flavorful vegetable side or a unique addition to your lunch spread, this recipe is sure to impress.
Enjoy this simple, nutritious, and spicy cauliflower fry, and discover the magic of Chettinad flavors right in your kitchen!
