cauliflower fry curry recipe /gobi poriyal/stir fry

Cauliflower is an excellent vegetable and it tastes great when cooked perfectly.When cauliflower is over cooked it looses all its nutrients and even the taste.When we make any stir fry each house have their own style.Some add tomatoes and onions,some cook without adding any it depends on individual preferences.This cauliflower fry curry recipe is one such variation from the usual stir fry with some ground masala going into it. It serves as a side dish to dal sambar,rasam or even a simple curd rice.This is the first time am doing this cauliflower fry curry recipe.When my friends were discussing about various methods of poriyal what they prepare(definitely each had a different method) at their own homes.One of my friend shared this recipe to me. The outcome was decently good and every body like it. Don’t cook the cauliflower too much otherwise it will become soggy and tasteless.

cauliflower fry curry recipe /gobi poriyal/stir fry

INGREDIENTS:

Cauliflower florets – 1 cup(remove florets from the vegetable)
Salt to taste
Fine chopped small onions – 2-3 tbsp
Some curry leaves
Mustard seeds – 1/2 tsp
Turmeric powder – 1/2 tsp for poriyal and 1/4 tsp when cleaning flower
Oil – 3 tsp

To grind:

Grated coconut – 2-3 tbsp
Roasted bengal gram/pottukadalai – 1 tsp
Sombu/fennel – 1/2 tsp
Garlic cloves – 2-3
Dry red chillies – 1-2

METHOD:

SEPERATE FLORETS

PUT IN BOILING WATER WITH SALT AND TURMERIC

TAKE OUT AND KEEP

GRIND”TO GRIND” ITEMS

TO A PASTE

WHEN MUSTARD SPLUTTERS ADD ONIONS,CURRY LEAVES

ADD GOBI

ADD SALT AND TURMERIC

ADD GROUND PASTE

PORIYAL READY

1.First remove florets from the vegetable add this to boiling water with some turmeric and salt.
2.Wait for 2-3 minutes and remove florets from the water and keep drained.
3.In-between grind the “to grind”ingredients by adding water to a paste,keep ready.
4.Keep a kadai with oil add mustard to splutter.
5.Add small onions with some curry leaves.
6.Saute for few minutes.
7.Add the florets with needed salt and turmeric powder.
8.Close the lid on medium flame to cook it in its own juices.
9.If you want you can sprinkle some water and cook.
10.Now the veggie will be cooked with little crunch.
11.Add the masala and keep on stirring till the rawness from the masala goes off and coats the veggie.
12.Switch off the stove when done or again close the lid in low flame for some time then switch off.

cauliflower fry curry recipe /gobi poriyal/stir fry

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Total Time 20 minutes mins

Ingredients

  

• Cauliflower florets - 1 cup remove florets from the vegetable
• Salt to taste
• Fine chopped small onions - 2-3 tbsp
• Some curry leaves
• Mustard seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp for poriyal and 1/4 tsp when cleaning flower
• Oil - 3 tsp

To grind:

• Grated coconut - 2-3 tbsp
• Roasted bengal gram/pottukadalai - 1 tsp
• Sombu/fennel - 1/2 tsp
• Garlic cloves - 2-3
• Dry red chillies - 1-2

Instructions

 

• First remove florets from the vegetable add this to boiling water with some turmeric and salt.
• Wait for 2-3 minutes and remove florets from the water and keep drained.
• In-between grind the “to grind”ingredients by adding water to a paste,keep ready.
• Keep a kadai with oil add mustard to splutter.
• Add small onions with some curry leaves.
• Saute for few minutes.
• Add the florets with needed salt and turmeric powder.
• Close the lid on medium flame to cook it in its own juices.
• If you want you can sprinkle some water and cook.
• Now the veggie will be cooked with little crunch.
• Add the masala and keep on stirring till the rawness from the masala goes off and coats the veggie.
• Switch off the stove when done or again close the lid in low flame for some time then switch off.
  

Notes

This is a different type of poriyal from the usual.
Its a best side dish with some sambar rice,rasam or curd rice.
The veggie tastes delicious with little crunch other wise it becomes soggy and tasteless.

Other poriyal recipes:

Beetroot poriyal

brinjal stirfry

Ladies finger poriyal

Keerai poriyal

Brussel sprouts poriyal