admin This curry is my native traditional recipe, which we can prepare any type of vegetables, chicken , mutton , egg , mushroom curry by following this method. This can be the best side dish for rice, Idly, Dosa, Chapati, Poori, Parotta. This will be the best curry for vegetarian which tastes yummy than Chicken curry. Here we get to know the recipe.
Course : Curry / Side dish
Cuisine : South Indian
Recipe from : My Mom
Serves : 7 – 8 Servings
Preparation time : 15 mins
Cooking time : 15 mins
Total time : 30 mins
Ingredients :
For saute and grind :
* Oil – 2 tblspn
* Shallots – 1 1/2 cups ( incase of shallots absence, you can use Onions, but that will slightly gives you sweet taste)
* Coriander seeds – 1/4 cup
* Cumin seeds – 1 tblspn
* Black pepper seeds – 1 1/2 tblspn
* Curry leaves – 1 string
* Dry red chili – 5-6 nos ( as per your spice level)
* Cinnamon stick – 1 large size
* Clove – 1 no
* Fennel seeds – 1 tblspn
* Kasa kasa / Poppy seeds – 1/2 tsp
* Roasted gram dal – 3 tblspn
* Water to grind
For grinding alone :
* Coconut – 1/4 cup ( shredded)
* Garlic – 5-6 cloves
* Ginger 1 medium piece
* Cashew nuts – 4-5 nos ( purely optional)
For Saute :
* Cauliflower – 1 big flower
* Onion – 1 small size
* Curry leaves – 1 string
* Tomato – 1 big size
* Coconut oil / Peanut oil – 1 tblspn
* Mustard seeds – 1/2 tsp
* Turmeric powder – 1/2 tsp
* Salt as needed
* Water as needed
* Coriander leaves / Cilantro to garnish
Preparation Instructions :
1. First will prepare the onion masala paste. For that, Heat a pan / kadai with oil, add shallots , coriander seeds, dry red chili, curry leaves and saute it until the shallots turn light golden brown color in medium flame.
2. Then add cumin seeds, black pepper seeds, cinnamon stick, fennel seeds, clove, poppy seeds, roasted gram dal and saute for 1 minute and turn off the flame and let the mix in the same pan for few minutes.
3. Once it gets cooled, grind it to smooth paste.
4. Meanwhile soak cauliflower florets in salt, turmeric powder with hot water for few minutes and drain the water and keep the florets ready.
5. In a pan ( I used mud pot), Heat oil, add mustard seeds and let it splutter.
6. Add sliced onions, curry leaves and saute for a minute.
7. Add Sliced tomato, salt and saute until the tomatoes mashed.
8. Add the soaked and drained cauliflower florets and stir fry for a minute.
9. Add the grinded shallots masala smooth , required water, mix well together and let it boil for 5 minutes.
10. Meanwhile grind shredded coconut, garlic, ginger , cashew nuts (optional) into a smooth paste.
11. After 5 minutes of curry boiling, add the grinded coconut paste and mix well. Let it cook for 5-7 minutes in medium low flame to avoid the overflow.
12. Finally garnish with coriander leaves/ Cilantro and turn off the stove.
13. Recipe is ready to serve.
Steps In Pictures :
1. First will prepare the onion masala paste.
For that, Heat a pan / kadai with oil, add shallots.
2. Add Coriander seeds.
3. Add dry red chili, curry leaves and saute
it until the shallots turn light golden brown color
in medium flame.
4. Add Cumin seeds, black pepper seeds.
5. Add cinnamon stick, fennel seeds, clove,
poppy seeds.
6. Add roasted gram dal and saute for 1 minute and
turn off the flame and let the mix in the same pan
for few minutes.
7. Once it gets cooled, grind it to smooth paste.
Keep it ready.
8. . Meanwhile soak cauliflower florets in salt,
turmeric powder with hot water for few minutes and
drain the water and keep the florets ready.
9. In a pan ( I used mud pot), Heat oil,
add mustard seeds and let it splutter.
10. Add sliced onions, curry leaves and
saute for a minute.
11. Add Sliced tomato, salt , turmeric powder and
saute until the tomatoes mashed.
12. Add the soaked and drained cauliflower
florets and stir fry for a minute.
13. Add the grinded shallots masala smooth ,
required water, mix well together and
let it boil for 5 minutes.
14. Meanwhile grind shredded coconut, garlic,
ginger , cashew nuts (optional).
15. Into a smooth paste.
16. After 5 minutes of curry boiling, add the grinded
coconut paste and mix well. Let it cook for 5-7 minutes
in medium low flame to avoid the overflow.
17. Finally garnish with coriander leaves/ Cilantro and
turn off the stove.
18. Recipe is ready to serve.
Note for the dish :
1. Do not add the cumin seeds, black pepper seeds, fennel seeds along with the coriander seeds, to avoid them burnt.
2. Do not add cover the lid fully after adding the coconut paste, just cover the lid along with a spatula to avoid overflow.
3. You can add chicken masala if wish.
Try it out upcoming chefs.
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