Cauliflower Leaves Chutney Recipe
Description
Cauliflower Leaves Chutney is an innovative and healthy South Indian side dish made from the often discarded thick veined leaves of the cauliflower. These leaves are a rich source of calcium and can be creatively used in chutneys, gravies, or salads instead of throwing them away. With the combination of tender cauliflower leaves, ripe tomatoes, aromatic spices, and a subtle tang from tamarind, this chutney can be served with hot steamed rice and ghee for a satisfying meal. It also pairs wonderfully as an accompaniment to dosas and idlis, adding flavor and nutrition to your breakfast or lunch.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower leaves | 1 cup |
| Tomatoes | 3/4 cup |
| Tamarind | 18 grams |
| White Urad Dal (Split) | 2 tablespoons |
| Dry Red Chilli | 4 |
| Salt | To taste |
| Asafoetida (Hing) | 1 pinch |
| Garlic | 3 cloves |
| Turmeric powder (Haldi) | 1 pinch |
| Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Instructions
-
Prepare the Cauliflower Leaves:
Begin by selecting the innermost, tender layer of cauliflower leaves. Wash them thoroughly to remove any dirt. Pat them dry with a clean towel, then chop the leaves into small cubes or pieces. -
Cook the Urad Dal and Dry Red Chilli:
In a kadai or wok, heat a teaspoon of oil over medium-low heat. Add the white urad dal and dry red chilies. Stir and fry the mixture until the dal turns golden and fragrant. Once done, remove from heat and set aside to cool. -
Cook the Cauliflower Leaves:
In the same pan, add a little more oil and heat it. Add the chopped cauliflower leaves to the pan. Sprinkle some salt and cook covered, stirring occasionally. Cook the leaves until they soften and turn tender. You can test their tenderness by pinching a piece with a fork—if it easily breaks apart, the leaves are ready. -
Add Tomatoes and Garlic:
To the pan with the cooked cauliflower leaves, add the roughly chopped tomatoes and garlic. Stir the mixture well and continue cooking until the tomatoes turn mushy and the mixture blends together. -
Cool the Mixture:
Allow the cauliflower-tomato mixture to cool completely before grinding. -
Grind the Chutney:
In a mixer jar, first add the fried urad dal and red chilies. Grind them coarsely. Then, add the cooled cauliflower-tomato mixture to the jar and blend it into a smooth paste. Add a little water, if necessary, but ensure that the chutney maintains a thick consistency. Taste and adjust salt as needed. -
Prepare the Tadka (Tempering):
In a small tadka pan, heat one teaspoon of oil. Add mustard seeds and let them splutter. Once they begin to crackle, add cumin seeds, a pinch of asafoetida (hing), and curry leaves. Stir briefly to allow the spices to release their aroma. -
Final Touch:
Pour the prepared tadka over the chutney and mix well to incorporate the flavors.
Serving Suggestions
This Cauliflower Leaves Chutney can be enjoyed with steamed rice and a dollop of ghee for a wholesome, nutrient-packed meal. It is also a perfect accompaniment for dosas, idlis, and even parathas. Try it with Thavala Adai, a South Indian pancake-like dish, for a traditional breakfast experience.
Tips & Variations
- Make it Spicier: If you like your chutney spicier, you can add more dry red chilies or a pinch of red chili powder.
- Consistency Adjustments: Adjust the amount of water used while grinding to achieve your desired consistency. Some prefer a slightly thicker chutney, while others like it more spreadable.
- Optional Add-ins: For added flavor, you can incorporate a little jaggery or coconut into the chutney for sweetness.
This unique chutney is not only flavorful but also a great way to incorporate the often overlooked cauliflower leaves into your meals. Full of nutrients and rich in flavor, this chutney makes a wonderful addition to your South Indian recipe repertoire!
