Cauliflower Leaves Chutney Recipe
Description:
Cauliflower Leaves Chutney is a simple yet flavorful recipe that uses cauliflower leaves, turning them into a delicious side dish. This chutney is an excellent way to repurpose cauliflower leaves, which are often discarded. You can use the leaves in salads, gravies, or even as a unique addition to your meals. The tangy taste of tamarind, combined with the earthy flavors of garlic and spices, makes this chutney a perfect accompaniment to various South Indian dishes, especially when paired with vegetable sambar and rice.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Cauliflower Leaves | 1 cup |
| Tomatoes | 3/4 cup |
| Tamarind | 18 grams |
| White Urad Dal (split) | 2 tablespoons |
| Dry Red Chilies | 4 |
| Salt | To taste |
| Asafoetida (Hing) | A pinch |
| Garlic Cloves | 3 cloves |
| Turmeric Powder | A pinch |
| Oil | 1 tablespoon |
| Mustard Seeds (Rai) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves (Kadhi Patta) | 1 sprig |
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Instructions:
-
Prepare the Cauliflower Leaves:
Start by plucking the inner leaves of the cauliflower. Wash them thoroughly to remove any dirt, then dry them completely. Chop the leaves finely. -
Cook the Lentils and Chilies:
Heat a pan and add a little oil. Once hot, add the white urad dal and dry red chilies. Sauté the mixture until the urad dal turns golden brown. Remove this from the pan and set aside. -
Cook the Cauliflower Leaves:
In the same pan, add a little more oil and toss in the chopped cauliflower leaves. Add salt and cook until the leaves soften and wilt. -
Add Tomatoes and Garlic:
To the pan, add chopped tomatoes and garlic cloves. Stir well, cooking the tomatoes until they become soft and break down into a mushy consistency. Once cooked, remove the pan from the heat and allow the mixture to cool. -
Grind the Chutney:
Transfer the cooled cauliflower leaves and tomato mixture into a blender along with the sautéed urad dal and red chilies. Grind everything into a smooth paste. Add a little water as needed to achieve your desired consistency. Taste and adjust the salt if necessary. -
Prepare the Tempering (Tadka):
In a small tempering pan, heat oil. Once hot, add mustard seeds and allow them to splutter. Then, add cumin seeds, a pinch of asafoetida, and curry leaves. Sauté briefly until fragrant, then pour this tempering over the chutney and mix well. -
Serve:
Your cauliflower leaves chutney is now ready to serve! Pair it with hot rice and vegetable sambar for a wholesome meal, or use it as an accompaniment to your favorite South Indian dishes.
Tips for the Best Cauliflower Leaves Chutney:
- Freshness of Leaves: For the best flavor, use fresh cauliflower leaves. Wilted or old leaves might result in a bitter taste.
- Adjusting Spice Levels: Feel free to adjust the number of dry red chilies based on your spice preference. You can also add a bit of jaggery or sugar if you prefer a slightly sweeter chutney.
- Consistency: This chutney can be made slightly thick or runny depending on your preference. Add water in small amounts while grinding to achieve the perfect texture.
Serving Suggestions:
- Pair this chutney with steamed rice and vegetable sambar for a traditional South Indian meal.
- It can also be served as a dip with snacks like vadas, dosas, or idlis.
Enjoy this unique and nutritious chutney that not only enhances your meals but also helps reduce food waste by utilizing every part of the cauliflower!
