Cauliflower Muttai Pirattal – Cauliflower Egg Pirattal Recipe – Cauliflower Egg Stir fry – How to make cauliflower egg poriyal – Egg scramble of any kind is a usual in our home… be it lunch or dinner or even breakfast at times some of the leftover curries / poriyals gets scrambled along with eggs and makes it to the table as a new dish. This idea of Cauliflower egg scramble was surutufied (adapted) from my Friend Muthtamizh Subash’s insta feed… loved the idea and gave it a try with regular cauliflower curry that i made and scrambled a few eggs in it to make a dry stir fry. It was paired with simple paruppu bhuva (dal rice) topped with ghee…. Bliss!
Cauliflower Muttai Pirattal
Ingredients
Ingredients – to make cauliflower curry
- 20 florets cauliflower
- 1 cup onion
- 1/2 cup tomato
- 1 teaspoon ginger garlic paste
- 1 each green chilli
- 1/4 teaaspoon turmericpowder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 4 each curry leaves
- 3 tablespoons oil
- 1 teaspoon salt
Ingredients – for the pirattal
- 3 large eggs
- 5 each curry leaves chopped
- 1/4 cup coriander leaves chopped
- 2 pinch salt
Instructions
- To make the curry – Heat oil in a pan, season with cumin seeds, fennel seeds and curry leaves. Saute onions, green chilli along with ginger garlic paste until it turns lightly crisp and brown. Add in the tomatoes and cook along with turmeric powder, red chilli powder, coriander powder and salt. Keep frying until the masala cooks well and turns brown. Add in the cauliflower florets, cover and cook along with masala for 5 minutes over low flame or until it cook through.
- When done, add in eggs & a pinch of salt . Slowly scramble along with the cauliflower masala.
- It may look very watery as soon you add in the egg mixture… keep cooking and stirring.
- Eventually the eggs will firm up absorbing all the masala.
- Keep stir frying until it turns like a dry mixture, add in chopped curry and coriander leaves and switch off!
Heat oil in a pan, season with cumin seeds, fennel seeds and curry leaves. Saute onions, green chilli along with ginger garlic paste until it turns lightly crisp and brown. Add in the tomatoes and cook along with turmeric powder, red chilli powder, coriander powder and salt. Keep frying until the masala cooks well and turns brown. Add in the cauliflower florets, cover and cook along with masala for 5 minutes over low flame or until it cook through.
When done, add in eggs & a pinch of salt .
Try our CAULIFLOWER FRY
CAULIFLOWER POTATO FRY
Slowly scramble along with the cauliflower masala.
It may look very watery as soon you add in the egg mixture… keep cooking and stirring.
Eventually the eggs will firm up absorbing all the masala.
Keep stir frying until it turns like a dry mixture, add in chopped curry and coriander leaves and switch off!
