Cauliflower Poriyal jest jedną z potraw serwowanych z okazji festiwalu Navratri.
Poriyal means in Tamil Nadu fried or stewed vegetable dish, you could say – curry.
Typically, there must be primarily spices – black mustard seeds, turmeric, coriander and – at least a bit – dried chilli peppers and black gram, which thickens the dish and gives it a specific flavor.
For 2 servings:
|green chili||1 piece|
|mustard black||1 spoon|
|turmeric||1 spoon + 1 table spoon|
|red chili powder||1 small pinch|
|garam masala||1 table spoon|
|coriander powder||1 spoon|
|curry leaves||1 branch|
|fresh coriander/dill||for wish|
- Divide cauliflower into not very small rubella, cut the leg out, peel off the fibrous layer and cut into slices 1/2 cm thick.
- Cut finely onion and chili .
- Boil water in a pot and put cauliflower into it, add a spoonful of turmeric. Cook for 5 minutes.
- Dry (use water for rice) and wash in cold water. Leave under cover.
- Put the mustard seeds onto the pan and roast without oil for one minute while stirring.
- Add oil and curry leaves and fry for a while, stirring occasionally. Fried leaves should change color to darker.
- Add onions and peppers, stir together for a few minutes – the onion should be in pale colour.
- Then add the cooked cauliflower and mix.
- Now add 1 teaspoon of each spice – chilli powder, garam masala, turmeric and a spoonful of coriander and salt to taste. Fry on a low heat occasionally stirring, cauliflowers should fry in places.
- Add chopped greens.
Serve with rice.