Chettinad Style Pepper Cauliflower Fry (Milagu Pirattal Poriyal) Recipe
Chettinad cuisine, hailing from Tamil Nadu, is renowned for its bold and aromatic flavors, with an emphasis on spices such as black pepper, cinnamon, and mustard seeds. This Chettinad Style Pepper Cauliflower Fry, or Milagu Pirattal Poriyal, is a delightful vegetarian dish that brings together the warmth of freshly ground spices and the tenderness of cauliflower. The beauty of this dish lies in its simplicity — it’s packed with flavor, yet easy to prepare, making it a perfect side dish for a wholesome meal. The aromatic combination of spices, including black pepper and curry leaves, creates a tantalizing aroma that pairs wonderfully with rice and sambar.
Ingredients for Chettinad Style Pepper Cauliflower Fry:
| Ingredient | Quantity |
|---|---|
| Cabbage, chopped | 1 medium-sized cabbage |
| Small onions, finely chopped | 12 small onions |
| Garlic, grated | 2 cloves |
| Turmeric powder | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Cinnamon powder | 1/4 teaspoon |
| Coriander powder | 1/2 teaspoon |
| Salt | To taste |
| Mustard seeds | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Oil | As needed |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4-5
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Fiber | 4 g |
| Fat | 10 g |
| Sodium | 200 mg |
Instructions for Chettinad Style Pepper Cauliflower Fry:
-
Prepare the Ingredients
Begin by gathering all the ingredients and having them ready. Chop the cabbage into small pieces and finely chop the onions. Grate the garlic and set aside. Measure out all the dry spices.
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-
Steam the Cauliflower
Place the cauliflower florets in a steamer basket and steam for about 3 minutes until they are tender but still retain a slight crunch. Set them aside. -
Tempering the Spices
Heat a generous amount of oil in a pan over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 10 seconds.
Now add the finely chopped onions and sauté until they turn a deep golden brown. Stir occasionally to avoid burning. -
Adding Aromatics
Next, add the grated garlic to the pan and stir for about a minute until fragrant. Add the curry leaves, turmeric powder, black pepper powder, cinnamon powder, and coriander powder. Stir everything together until the spices become aromatic, and the oil begins to separate from the mixture. -
Combine with Cauliflower
Once the spices are well mixed, add the steamed cauliflower to the pan. Sprinkle in the salt to taste and gently mix everything together, ensuring the cauliflower is evenly coated with the spice mixture. -
Simmer and Finish
Reduce the heat to low and cover the pan with a lid. Allow it to cook for an additional 3 to 4 minutes, letting the flavors meld together. Stir occasionally to ensure it doesn’t stick to the bottom. -
Serve and Enjoy
After the cauliflower is cooked to your desired tenderness, remove the pan from the heat. Serve the Chettinad Style Pepper Cauliflower Fry hot alongside a bowl of Mixed Vegetable Sambar and steamed rice for a complete and satisfying meal.
This dish can be enjoyed as a side to a variety of main courses, and its aromatic, spicy flavor is sure to elevate any meal. The combination of cauliflower with the fragrant Chettinad spices is a true testament to the rich culinary heritage of Tamil Nadu.
