Cauliflower Poriyal (South Indian Cauliflower Stir Fry)

Right here’s a straightforward, healthful but tasty and straightforward to arrange dish from the South Indian delicacies – Cauliflower Poriyal. Majorly from the delicacies of Tamil Nadu, this dish is principally sautéed or stir-fried cauliflower in a medley of aromatic spices like mustard seeds and herbs like curry leaves, which is completed with grated coconut. Easy to make and vegan too, it may be served with a aspect vegetable dish along with your on a regular basis meals.

About Cauliflower Poriyal

Poriyal from the South Indian delicacies (extra generally in Tamil Nadu) is a straightforward dish that’s made with a bevy of greens. The dish is dry and mildly spiced and might be made with or with out coconut.

Traditionally, poriyal was ready utilizing domestically obtainable greens equivalent to carrots, gourds, greens, beans, or cabbage. Cauliflower, nonetheless, entered the South Indian culinary repertoire a lot later.

Thus, together with it, got here the Cauliflower Poriyal, a variant cooked with numerous herbs, spices and seasonings.

In my recipe the tender cauliflower florets are cooked with substances like mustard seeds, black gram, cumin seeds, ginger, inexperienced chilies, curry leaves with the addition of coconut.

The delicate, absorbent texture of cauliflower works effectively with the daring flavors of ginger, inexperienced chilies, and curry leaves. Its capacity to carry spices whereas remaining distinct in texture makes this Cauliflower Poriyal our favourite.

This cauliflower preparation is a fast, nutritious, and flavorful aspect for rice and Sambar or Rasam, the standard staples of South Indian meals.

My recipe of Cauliflower Poriyal is much like the opposite poriyals I make. I at all times add coconut as I feel it makes the dish very flavorsome.

This dish isn’t solely straightforward to make however can be wholesome and a recipe excellent for busy days. It’s also naturally vegan.

Historically it’s served as a aspect dish with South Indian staples like sambar, rasam and rice. You can too pair it with Curd Rice. The flexibility of this dish is that it additionally goes effectively with a paratha, roti or chapati.

Step-by-Step Information

Tips on how to make Cauliflower Poriyal

Prep Cauliflower

1. Start by chopping and blanching cauliflower. You may choose out from blanching, if you would like. For natural cauliflower, I recommend to blanch it.

Rinse and chop the cauliflower in small or medium-sized florets. You will want 3½ cups of chopped cauliflower.

2. Warmth 3 cups water and some pinches of salt in a pan. Or choose to take sizzling water and the few pinches of salt in a bowl.

Flip off the warmth when heating water on the stovetop after the water has develop into sizzling and effervescent.

3. Switch the florets within the sizzling water. Combine and blanch them for five minutes.

4. After 5 minutes of blanching, drain the water and set the blanched cauliflower apart.

Make Cauliflower Poriyal

5. In one other pan, warmth 3 tablespoons coconut oil on medium-low to medium warmth.

Add ½ teaspoon mustard seeds and allow them to crackle.

Be happy to make use of any impartial flavored oil as a substitute of coconut oil.

6. Decrease the warmth. Add ½ teaspoon hulled & break up black gram (urad dal) and ½ teaspoon cumin seeds (non-compulsory).

7. Fry till the black gram turns golden.

8. Subsequent, add 1 teaspoon finely chopped ginger, 10 to 12 chopped curry leaves and 1 slit or chopped inexperienced chili.

9. Combine and stir.

10. Cut back warmth and add 2 to three pinches asafoetida and ¼ teaspoon turmeric powder.

11. Combine the bottom spices with the remainder of the substances.

12. Add the blanched cauliflower and season with salt based on style.

13. Combine completely.

14. Subsequent, add ¾ cup water or as wanted. 

15. Cowl the pan with a lid and cook dinner till the cauliflower florets are virtually tender. 

16. Test just a few occasions and if the water has dried and the cauliflower florets are undercooked and begin sticking to the pan or get burnt, add some extra water and proceed to cook dinner.

The cauliflower florets have to be virtually cooked earlier than you add the coconut.

17. Add ¼ cup grated coconut. You may add extra in case you want to.

18. Combine once more and proceed to cook dinner with out the lid till all of the liquids have evaporated and the poriyal seems to be dry.

Observe: The dish is dry and there needs to be no water or liquids in it. 

19. Be certain that the cauliflower is tender and completely cooked. It shouldn’t be overcooked or mushy. Moreover the preparation ought to look dry.

When you like, garnish with 2 tablespoons chopped coriander leaves on the finish.

20. Serve Cauliflower Poriyal sizzling or heat along with your on a regular basis Indian meals. Get pleasure from it with a aspect of chapati or pair with rice and sambar or rasam or dal and/or curd rice.

Skilled Ideas

1. Tips on how to use cauliflower: Use recent and tender cauliflower with none black spots or blemishes. Blanch by soaking the florets in salted sizzling water for five minutes to eliminate bugs, worms and any impurities. Bear in mind to cut the cauliflower in comparable sized florets in order that they cook dinner evenly.
2. Selection of fats: I like to make use of coconut oil due to its flavors. If out of hand, use any impartial flavored cooking oil.
3. Including mustard seeds: Bear in mind to crackle the mustard seeds utterly earlier than including different substances, in order that there isn’t any bitter style or uncooked texture of the mustard seeds. 
4. Use of spices: You can too use purple chilies as a substitute of inexperienced chilies or each. For a spicy take, add purple chili powder, sambar powder and embrace extra chilies.
5. Selection of curry leaves: Use recent curry leaves. Swap with dried leaves, if recent isn’t obtainable.
6. Including coconut: You should utilize each recent grated or frozen coconut. Thaw frozen coconut earlier than including.
7. Amplify the well being quotient: You may embrace some carrots, inexperienced peas, French beans for a extra healthful and colourful poriyal.

FAQs

Extra Poriyals To Strive!

Please you’ll want to fee the recipe within the recipe card or go away a remark under in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.