Saturday, May 17, 2014

Cauliflower Stir-Fry/Cauliflower Poriyal/Poo kosu Poriyal

Cauliflower is a staple in our home and I love it any form or just boiled!I make gravies and deep fries to go with rotis and i make this poriyal to go with rice. It pairs beautifully with a simple pepper rasam/vendakkai sambar and hot white rice. Its a comfort meal.
Cauliflower-1 head, medium sized
Onion-2, julienned
Tomatoes-2, chopped
Garlic-5 pods, roughly chopped
Red chilli powder-1 tsp
Turmeric Powder-1/2 tsp
Fennel seeds powder/Saunf powder-1 tsp (Dry roast the fennel seeds in a pan and grind them to a fine powder)
Mustard seeds-1 tsp
Urad dal-1 tsp
Cumin seeds-1 tsp
Oil-2 tbsp
Salt-as needed
Coriander leaves- to garnish

How It Happened:
1. Cut the cauliflower into small bite-sized florets and blanch them in hot water with salt for 7 minutes. Transfer them to a colander and keep them under running water to stop further cooking. Set aside until all the water is completely trained.
2. Heat oil in a kadai, add mustard seeds, urad dal and cumin seeds. When they pop, add onions and garlic and when they turn golden brown add tomatoes and simmer until the tomatoes are completely mashed.
3. Add red chilli powder, turmeric powder and salt and cook in simmer until the raw smell goes off.
4. Add the par-boiled florets of cauliflower and mix well until all the florets are completely coated in the masala. Cook in medium flame for 5-7 minutes until the florets are lightly roasted and golden brown.
5. Finally add the fennel powder and give it a stir. Cook for another minute. Switch off the flame.
6. Garnish with coriander leaves and serve hot with rice.

*While boiling the florets do not overcook else they will become mushy and spoil the dish.
*Garlic is optional. You can avoid it.
* Saunf powder gives a mild sweet note and rounds off the flavours of the dish.

*Oil may seem a bit more but it is necessary to give that roasted golden brown color to the cauliflower florets.

No comments :

Post a Comment