Cauliflower Varuval

Description

Well, Hello my friends… hope everyone out there cursing me for not showing up… Guess what I’m not going to give that same old excuses, for a change lets put it this way… mere laziness. Hope you all will forgive me. Lets move on, here something exciting and spicy after all that damn seasonal flu we all went through… every dead tongue was craving for something healthy, tasty, spicy and of course look appealing after the boring rasam routine which i guess we had for about 5 days in a row. This recipe is simple like any other cauliflower curry except its very spicy and the cooking method is slightly different just to give a wake up call to this pungent buddy.

Cauliflower Curry / Spicy Cauliflower Varuval / Thoran / Gravy / Vepudu / Cauliflower Thokku/ காலிஃபிளவர் வறுவல்

Ingredients
3 stks	Coriander leaves
3 tbsp	Oil
6 nos	Curry leaves
¼ tsp	Fennel seeds
¼ tsp	Cumin seeds
1½ tsp	Salt(or to taste)
4 tsp	Coriander powder
2 tsp	Red chilli powder
½ tsp	Turmeric
1 inch	Ginger (crushed)
4 clove	Garlic
2 nos	Green chili (slit open )
2 nos	Tomato (chopped)
2 nos	Onion medium ( chopped)
½ no	Cauliflower

Instructions

Here are our basic ingredients.. wash, chop , crush , mince or whichever applies. Keep the florets small that way it goes to your tummy instead of hiding behind something in the plate.

Why this new method?? first of all cooking cauliflower for long time makes them loose all nutrients and also make them tasteless and mushy. Moreover this buddy contains chemicals that give unpleasant odor when overcooked. Main motive behind blanching is to get tender crisp cauliflower with all its nutrients intact and also to minimize the odor.

Bring a pot filled with water to complete boil, add add drop of vinegar (other alternative lemon juice, milk) add the cauliflower florets and let cook for 2 to 3 minutes. Switch off drain all the water and place them on a paper towel. Let it rest while you make the curry. This step is optional you may cook the cauliflower with the curry if you wish.

Now heat oil in a pan, season with curry leaves, cumin and fennel seeds. Add the chopped onions, green chili, full cloves of garlic and crushed ginger. Saute until the onions becomes soft, add the chopped tomatoes and cook further. Now add the turmeric, red chili powder, coriander powder and keep sauteing over medium flame until everything thickens and browns like shown. this could take 4 to 5 minutes. At this stage, add salt and cooked cauliflower florets and toss in the gravy. Bring the flame to low and keep stir frying until the oil separates. The cauliflower is already cooked and doesn’t need to spend too much time dancing with the gravy, just give them a minute or two to socialise and then garnish with coriander leaves and switch off. Party’s over.. for them, lets feast !!!