Cauliflower Leaves Chutney Recipe
Welcome to a delightful journey of flavors with the Cauliflower Leaves Chutney, a delectable South Indian side dish that transforms often-overlooked ingredients into a vibrant and aromatic condiment. Perfect for elevating your breakfast, this chutney pairs wonderfully with traditional dishes such as Thavala Adai. Let’s explore this easy yet flavorful recipe that brings together a medley of textures and tastes!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower leaves | 1 cup |
| Tomatoes | 3/4 cup |
| Tamarind | 18 grams |
| White Urad Dal (Split) | 2 tablespoons |
| Dry Red Chillies | 4 |
| Salt | to taste |
| Asafoetida (Hing) | 1 pinch |
| Garlic | 3 cloves |
| Turmeric Powder (Haldi) | 1 pinch |
| Sunflower Oil | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
Nutritional Information
| Nutritional Component | Per Serving (approx.) |
|---|---|
| Calories | 70 |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugars | 3 g |
| Fat | 2 g |
| Sodium | 120 mg |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 20 minutes |
| Total Time | 25 minutes |
Servings
This recipe yields approximately 4 servings, making it an excellent choice for family meals or gatherings.
Instructions
To embark on the delightful process of making Cauliflower Leaves Chutney, begin by selecting the innermost, tender layer of cauliflower leaves, ensuring they are fresh and green. Rinse them thoroughly under cold water to remove any dirt or grit. After washing, pat the leaves dry using a clean kitchen towel, then chop them into small cubes to prepare for cooking.
In a kadai (a deep frying pan), heat a teaspoon of sunflower oil over medium heat. Once the oil is hot, add the white urad dal and dry red chillies. Sauté the mixture until the urad dal turns a beautiful golden brown, which should take just a few minutes. Once done, remove this from the pan and set aside, allowing it to cool.
In the same pan, add a bit more oil if needed, then toss in the chopped cauliflower leaves. Sprinkle a pinch of salt over them and cover the pan, allowing the leaves to cook on medium-low heat. Stir occasionally to ensure even cooking. The goal is to cook the leaves until they become tender; you can test this by piercing a piece with a fork, which should easily yield under pressure.
Next, add the roughly chopped tomatoes and garlic cloves to the pan. Stir well to combine, and let this mixture cook until the tomatoes break down and become mushy, releasing their juices into the dish. After cooking, turn off the heat and allow the mixture to cool to room temperature before proceeding to blend.
Once the mixture has cooled, transfer the urad dal and red chilli mixture to a mixer jar and grind it coarsely. Then, add the cauliflower-tomato mixture to the same jar and blend it into a smooth paste, adding a little water as needed to achieve the desired consistency. Be cautious not to make the chutney too runny; it should be thick yet spreadable. Taste the chutney and adjust the salt as necessary.
To finish, prepare the tadka (tempering) by heating a teaspoon of oil in a small pan. Once hot, add the mustard seeds and let them splutter. After they begin to pop, add the cumin seeds, a pinch of asafoetida (hing), and curry leaves to the pan. Sauté for a few seconds until fragrant, then pour this sizzling tadka over the chutney. Mix everything together until well combined.
Serve the Cauliflower Leaves Chutney alongside hot Thavala Adai and a dollop of ghee for a delightful breakfast or snack. This chutney not only enhances the flavor of your meals but also makes use of nutritious vegetable parts that are often discarded, showcasing the beauty of reducing food waste while indulging in delicious flavors.
Enjoy the vibrant taste and health benefits of this unique chutney, perfect for your next South Indian feast!
