Cauliflower palya is a dry curry. It can be served as one of the side dish along with other dishes. Cauliflower is used in many types of curries, manchuris, dry curry, pakoda, parota etc etc.
I have used cauliflower, spice powder and some simple spices.
Let us see some benefits of eating " Cauliflower " in our diet.
Cauliflower belongs to the Brassicaceae family and broccoli, Kale and Cabbage also included in the same group. Cauliflower helps to reduce the risk of heart and brain disorders, It helps to give a relief from indigestion. It boost eye health and maintain the hormone balance. Detoxify our body and aids in weight loss. It helps to keep away us from harmful effects of ultraviolet radiation and diabetes. It is filled with antioxidant properties and helps in strengthening the immune system. It helps to balance cholesterol level in our body. Cauliflower is an excellent source of vitamins like, Vitamin C,folate, Vitamin K and E, Vitamin B6, Vitamin B1, B2, B3. Cauliflower contain minerals like, calcium, magnesium, phosphorus, potassium and low amount of unsaturated fat. It does contain omega -3 fatty acids. It has good dietary fiber in it.
Let us see the recipe now "
Cauliflower : 2 cups. ( 1 medium size cauliflower).
To season :
Oil : 2 Tablespoons.
Curry leaves : 2 Tablespoons.( cut into small pieces).
Jeera : 1 Teaspoon.
Mustard seeds : 1/2 Teaspoon.
Urd daal: 1/2 Tea spoon.
To Add :
Green chilly : 1
Vanghi baat powder: 2 Teaspoons.
Salt : to taste.
Turmeric Powder: a pinch.
Coriander leaves: 2 Table spoons.( cut into small pieces).
Coconut : (Optional). : 1 Table spoon. ( grated).
2. Wash it again and put it in salt water. Let the water be hot/warm. Add 2 teaspoons of salt to water.
3.Soak cauliflower in it for at elast 10 minutes. Cut it into small pieces. (like flower bud).
4. Grate coconut and keep it aside. Wash green chilly , curry leaves and coriander leaves. Slit green chilly.
5. Keep a pan and heat. Add oil, mustard seeds, urid dal and fy till mustard seeds splutter.
6. Add curry leaves and cut green chilly. Add cauliflower and fry for 2 minutes.
7. Add very little water and cook on low flame till it turn slightly soft. ( Do not over cook).
8.Add salt, turmeric powder and mix it well. Let all the moisture disappear.
9. Add vanghi baath powder and mix it nicely. Let it be on low flame.
10. Add a teaspoon of oil on the top. Do not mix it as soon as you put the oil.
11. Add grated coconut and mix the whole ingredients slowly. Add cut coriander leaves.
12. Shift the curry to a serving dish and serve as you want to be.
Add water if only required. Cauliflower turns soft very quickly. Just frying on the low flame helps the vegetable to be soft. Do not over cook cauliflower. It turns as messy and does not taste good. Adding any spice is your choice. I have added vanghi baat powder and it really taste good. Adding onions or garlic is optional. ( I have not added).
Time : 15 minutes.
Serves : 2 to 3
Style : Karnataka.
Vanghi baat powder :
Dry roast channa dal, urid dal, (each 1 teaspoon), coriander seeds (2 teaspoons), and 2 to 3 cloves. Dry roast 5 to 6 red chilly ( Byadagi chilly ). Dry grind when it cools down. Add ingh and curry leaves while frying.
I have used cauliflower, spice powder and some simple spices.
Let us see some benefits of eating " Cauliflower " in our diet.
Cauliflower belongs to the Brassicaceae family and broccoli, Kale and Cabbage also included in the same group. Cauliflower helps to reduce the risk of heart and brain disorders, It helps to give a relief from indigestion. It boost eye health and maintain the hormone balance. Detoxify our body and aids in weight loss. It helps to keep away us from harmful effects of ultraviolet radiation and diabetes. It is filled with antioxidant properties and helps in strengthening the immune system. It helps to balance cholesterol level in our body. Cauliflower is an excellent source of vitamins like, Vitamin C,folate, Vitamin K and E, Vitamin B6, Vitamin B1, B2, B3. Cauliflower contain minerals like, calcium, magnesium, phosphorus, potassium and low amount of unsaturated fat. It does contain omega -3 fatty acids. It has good dietary fiber in it.
Let us see the recipe now "
Things Needed :
To cook :Cauliflower : 2 cups. ( 1 medium size cauliflower).
To season :
Oil : 2 Tablespoons.
Curry leaves : 2 Tablespoons.( cut into small pieces).
Jeera : 1 Teaspoon.
Mustard seeds : 1/2 Teaspoon.
Urd daal: 1/2 Tea spoon.
To Add :
Green chilly : 1
Vanghi baat powder: 2 Teaspoons.
Salt : to taste.
Turmeric Powder: a pinch.
Coriander leaves: 2 Table spoons.( cut into small pieces).
Coconut : (Optional). : 1 Table spoon. ( grated).
Method :
1.Wash and soak cauliflower in water for at least 30 minutes.2. Wash it again and put it in salt water. Let the water be hot/warm. Add 2 teaspoons of salt to water.
3.Soak cauliflower in it for at elast 10 minutes. Cut it into small pieces. (like flower bud).
4. Grate coconut and keep it aside. Wash green chilly , curry leaves and coriander leaves. Slit green chilly.
5. Keep a pan and heat. Add oil, mustard seeds, urid dal and fy till mustard seeds splutter.
6. Add curry leaves and cut green chilly. Add cauliflower and fry for 2 minutes.
7. Add very little water and cook on low flame till it turn slightly soft. ( Do not over cook).
8.Add salt, turmeric powder and mix it well. Let all the moisture disappear.
9. Add vanghi baath powder and mix it nicely. Let it be on low flame.
10. Add a teaspoon of oil on the top. Do not mix it as soon as you put the oil.
11. Add grated coconut and mix the whole ingredients slowly. Add cut coriander leaves.
12. Shift the curry to a serving dish and serve as you want to be.
Note :
Time : 15 minutes.
Serves : 2 to 3
Style : Karnataka.
Vanghi baat powder :
Dry roast channa dal, urid dal, (each 1 teaspoon), coriander seeds (2 teaspoons), and 2 to 3 cloves. Dry roast 5 to 6 red chilly ( Byadagi chilly ). Dry grind when it cools down. Add ingh and curry leaves while frying.
