Cauliflower Poriyal | Cauliflower & Coconut Stir-fry |South-Indian Lunch #3
Cauliflower poriyal, a delicious stir-fry with cauliflower florets, chilies and coconut. A quick and easy side-dish, pairs well with rice.
Servings 4
Calories
Ingredients
- 800 grams Cauliflower florets, approximately 4 cups
- ¼ cup green peas i have used frozen peas
- 3 nos green chilies, chopped
- ¼ cup freshly grated coconut
- ¾ teaspoon salt or to taste
Tempering
- 2 teaspoon oil
- ½ teaspoon mustard seeds/kadugu
- ½ teaspoon cumin seeds/jeera
- ⅛ teaspoon hing/asafoetida
- few curry leaves
Instructions
- Cut cauliflower florets and soak it in salt water. Let this sit for 15 minutes. Then drain the cauliflower florets completely.
- Heat a wide pan with oil, splutter mustard seeds, cumin seeds, hing and curry leaves. Add chopped chilies to this and sauté.
- To this sizzling tempering, add the cauliflower florets and peas to this. Add turmeric powder and salt. Mix well.
- Add fresh coconut to this, mix well. Sprinkle little water, cover and cook for 10 minutes in a medium flame.
- After the said time, remove the cover, mix well. Let it sit on the stove for another 2 minutes, without cover.
- Take it off heat, serve it warm with rice or roti. This simple cauliflower curry can be served with rice and roti.
Notes
- Do not add more water to the stir-fry. Just sprinkle water once or twice. Cauliflower cooks quickly in the steam.