Veggie Foodie

Ingredients:

• 2 cups cauliflower florets (medium size)
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 8-10 curry leaves
• 1 tsp turmeric powder
• 1/2 tsp salt or to taste

For yogurt sauce

• 2 cups yogurt, whisked
• 2 kokam, if the yogurt is not sour enough
• 1 tsp salt or to taste

For paste

• 3 tbsp freshly grated / desiccated coconut
• 1 tbsp toor dal
• 1 tbsp chana / gram dal
• 1 green chilli
• 1 tsp cumin seeds

For garnishing

• 2 tbsp chopped coriander

Method:

1. Add salt to the whisked yogurt and put aside
2. Wash the toor dal and gram dal
3. Soak all the paste ingredients for a couple of hours
4. Grind the paste ingredients to fine paste
5. Heat the coconut oil in a pan on medium heat
6. When the oil is hot, add mustard seeds
7. When mustard seeds start sputtering, add cumin seeds
8. When cumin seeds start crackling, add curry leaves
9. Add cauliflower florets, 1/2 tsp salt and sauté for a minute
10. Cover and cook cauliflower for 3-4 minutes, to desired softness while making sure that it does not stick to the bottom of the pan… nor it gets too soggy!
11. Add 1 tsp turmeric powder and mix well
12. Add the paste, mix well and roast the paste-covered cauliflower florets on low to medium heat to remove the raw ingredient smell and excess moisture… about 3-4 minutes
13. Slowly add the salted yogurt to the pan. Gently and constantly stir to make sure the paste is thoroughly mixed into the yogurt
14. Bring the curry to boil and then turn off the heat
15. Garnish the curry with chopped coriander and serve hot with pongal, poori or paratha!

Servings: 4 – 6

Inspiration source:

Kadhi Vada – Kadhi