Cauliflower Pepper Fry Recipe (Chettinad Style)
This Cauliflower Pepper Fry is a quick and healthy Chettinad style recipe that uses very few ingredients and has loads of flavors. It is spiced with the right amount of cumin and pepper powder making it a yummy side dish to be had with Steamed rice and Beetroot Garlic Lemon Rasam to make an easy and wholesome lunch or dinner.
See some of the other cauliflower recipes that we have
- 2 cups Cauliflower (gobi) , cut into small florets
- 1 teaspoon Cooking oil
- 1/2 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
- 2 sprig Curry leaves
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Cumin seeds (Jeera)
- 1 teaspoon Whole Black Peppercorns
- 2 Dry red chillies
- Salt , to taste
How to make Cauliflower Pepper Fry Recipe (Chettinad Style)
To begin making Cauliflower Pepper Fry (Chettinad Style), heat a pan and pour oil, put the mustard seeds and let it crackle.
To this add the asafoetida and a sprig of curry leaves and let it splutter.
Add the cauliflower florets to this and give it a stir.
Add turmeric powder, season with salt and sprinkle with little water and cook with the lid on top for about 10 minutes.
In the meanwhile, make a coarse dry mixture of cumin seeds, peppercorns and dried red chili in a mixer grinder.
Once the cauliflower florets are cooked, put this coarse mixture over it and sauté it for well 2 minutes.
Garnish with a sprig of curry leaves and serve Cauliflower Pepper Fry Recipe (Chettinad Style) with steamed rice and Beetroot Garlic Lemon Rasam for a complete meal.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.