Tamil Nadu Style Poo Kosu Poriyal – Pepper Garlic Cauliflower Poriyal Recipe
Description:
Poondu Poo Kosu, also known as Pepper Garlic Cauliflower Poriyal, is a flavorful and nutritious South Indian side dish that combines the earthy crunch of cauliflower with aromatic garlic, onions, and a kick of spice from red chili and black pepper. This dish is perfect for a simple yet wholesome lunch or dinner and pairs beautifully with rice and other South Indian curries.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi), chopped into small florets | 1 medium-sized cauliflower |
| Onion, sliced | 1 medium-sized onion |
| Garlic, crushed or finely chopped | 5 cloves |
| Black pepper powder | 1 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Coriander (Dhania) Leaves, for garnish | A handful of fresh leaves |
| Salt | To taste |
For Seasoning:
| Ingredient | Quantity |
|---|---|
| Mustard seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Black Urad Dal (Split) | 1 teaspoon |
| Dry Red Chilli, torn into 2 pieces | 2 pieces |
| Oil (for cooking) | 2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 3-4
Instructions:
-
Prepare the Ingredients:
- Begin by prepping all the ingredients. Chop the cauliflower into small florets and set them aside.
- Slice the onion and crush or finely chop the garlic cloves. Keep these ingredients ready for cooking.
-
Steam the Cauliflower:
- Steam the cauliflower florets until just tender but still crisp. This can be done using a steamer for about 5 to 6 minutes on high heat or in a pressure cooker without the weight. Be careful not to overcook the cauliflower.
-
Heat the Oil for Seasoning:
- In a large kadai or wok, heat 2 tablespoons of oil on medium heat. Once the oil is hot, add the mustard seeds, urad dal, and dry red chilies.
- Allow the mustard seeds to crackle and the urad dal to turn golden brown and crisp. This step will bring out a deep, nutty aroma.
-
Saute the Aromatics:
- Stir in the curry leaves, followed by the sliced onion and crushed garlic. Sauté the mixture until the onion softens and turns golden brown, releasing its natural sweetness.
-
Cook the Cauliflower:
- Add the steamed cauliflower florets to the pan. Stir gently to combine the cauliflower with the sautéed onions and garlic.
- Season with salt, black pepper powder, and red chili powder. Stir well, ensuring that the cauliflower is evenly coated with the spices.
- Let it sauté for 3-4 minutes, allowing the flavors to meld together while keeping the cauliflower slightly crisp.
-
Final Adjustments:
- Taste the poriyal and adjust the seasoning, adding more salt or spice if necessary.
-
Serve:
- Once the cauliflower is well-cooked and flavorful, turn off the heat. Transfer the Poondu Poo Kosu to a serving bowl.
- Garnish with fresh coriander leaves and serve hot.
Serving Suggestions:
For a wholesome and balanced meal, serve this flavorful Poondu Poo Kosu with Beetroot Sambar, freshly steamed rice, and soft phulkas. The combination of spices and textures will offer a satisfying and delicious meal that’s perfect for any weekday lunch.
Enjoy the vibrant flavors of South Indian cuisine with this easy-to-make, nutritious cauliflower dish that’s sure to become a family favorite!
Note:
This dish is a fantastic way to introduce cauliflower into your meals while keeping it light and full of flavor. The addition of garlic, mustard seeds, and curry leaves provides a wonderful aromatic experience, making this dish an irresistible choice for vegetarians and non-vegetarians alike.
