Chettinad Style Pepper Cauliflower Fry Recipe
Indulge in the rich, aromatic flavors of South Indian cuisine with this delightful Chettinad Style Pepper Cauliflower Fry. This dish combines the fresh, vibrant taste of cauliflower with an array of spices that evoke the essence of Chettinad cooking, making it a perfect accompaniment for a variety of meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (cut into florets) | 2 cups |
| Oil | 1 teaspoon |
| Mustard seeds | ½ teaspoon |
| Asafoetida (hing) | A pinch |
| Curry leaves | 2 sprigs |
| Turmeric powder | 1 teaspoon |
| Cumin seeds | 2 teaspoons |
| Whole black pepper | 1 teaspoon |
| Dried red chilies | 2 |
| Salt | To taste |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 80 |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Fat | 4 g |
Preparation Time
| Description | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 10 |
| Total | 20 |
Servings
- Serves: 4
Cuisine
- Chettinad
Course
- Lunch
Diet
- Vegetarian
Instructions
-
Heat the Oil: Begin by heating oil in a wok or kadai over medium heat. Ensure the oil is hot enough before proceeding to the next step.
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Tempering: Once the oil is heated, add the mustard seeds. Allow them to splutter, which should take about 30 seconds.
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Adding Aromatics: After the mustard seeds have spluttered, introduce a pinch of asafoetida and the curry leaves into the oil. Sauté for about 10 seconds until fragrant.
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Cooking Cauliflower: Add the cauliflower florets to the pan, stirring them well to coat with the spices. Let them cook for about 1 minute.
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Spices: Incorporate the turmeric powder and salt into the mixture, stirring thoroughly to ensure the cauliflower is evenly coated.
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Steaming: Splash a little water over the mixture, cover the pan with a lid, and let it cook for approximately 10 minutes. This will allow the cauliflower to steam and soften.
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Spice Grinding: While the cauliflower is cooking, take a mixer grinder and combine the cumin seeds, whole black pepper, and dried red chilies. Grind these into a fine powder.
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Finishing Touches: After 10 minutes, remove the lid and add the freshly ground spice mix to the cauliflower. Mix everything well and allow it to cook for an additional 2 minutes to infuse the flavors.
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Serve: Once cooked, turn off the heat and serve your Chettinad Style Pepper Cauliflower Fry hot. It pairs wonderfully with lobia sambar, rice, and papad for a fulfilling meal. Alternatively, it can also be packed in a lunch box along with parathas for a delightful lunch.
Enjoy!
This Chettinad Style Pepper Cauliflower Fry is not only easy to prepare but also packed with flavors that will transport you straight to South India. Serve it with your favorite accompaniments and enjoy a wholesome, delicious meal!
