Cauliflower Poriyal 

Cauliflower Poriyal 

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 chili peppers and black gram, which thickens the dish and gives it a specific flavor.

For 2 servings:

cauliflower1 big
onion1 middle
green chili1 piece
mustard black1 spoon
turmeric1 spoon + 1 table spoon
red chili powder1 small pinch
garam masala1 table spoon
coriander powder1 spoon
curry leaves1 branch
fresh coriander/dillfor wish
oil3 spoon
saltto taste
  1. Divide cauliflower into not very small rubella, cut the leg out, peel off the fibrous layer and cut into slices 1/2 cm thick.
  2. Cut finely onion and chili .
  3. Boil water in a pot and put cauliflower into it, add a spoonful of turmeric. Cook for 5 minutes.
  4. Dry (use water for rice) and wash in cold water. Leave under cover.
  5. Put the mustard seeds onto the pan and roast without oil for one minute while stirring.
  6. Add oil and curry leaves and fry for a while, stirring occasionally. Fried leaves should change color to darker.
  7. Add onions and peppers, stir together for a few minutes – the onion should be in pale colour.
  8. Then add the cooked cauliflower and mix.
  9. 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.
  10. Add chopped greens.

Serve with rice.

Related posts