Chettinad Cauliflower Pepper Fry Recipe - Chettinad Poo Kosu Poriyal
You will simply love this Chettinad Style Cauliflower which has a delicate blend of spices like cinnamon cloves and chillies. This is a perfect side dish which goes well along with a tangy Vendakkai Sambar and hot steamed rice.
Chettinad Poo Kosu Poriyal also known as Chettinad Milagu Pirattal Poriyal is a classic dish from Chettinad (Tamil Nadu). Chettinad Cuisine is very popular for its recipes to use, small onions, black pepper and lots of spices. The addition of black pepper in this cauliflower recipe along with sauteed onions, brings out great taste.
If you like this recipe, you can also try other Dry Vegetable recipes such as
- 1 Cauliflower (gobi) , cut into florets
- 12 Pearl onions (Sambar Onions) , finely chopped
- 4 cloves Garlic , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Black pepper powder
- 1/2 teaspoon Red Chilli powder
- 1/4 teaspoon Cinnamon Powder (Dalchini)
- 2 Cloves (Laung)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Salt , or to taste
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 sprig Curry leaves
- 1 tablespoon Oil , for cooking
How to make Chettinad Cauliflower Pepper Fry Recipe - Chettinad Poo Kosu Poriyal
To begin making the Chettinad Cauliflower Pepper Fry Recipe (Milagu Pirattal Poriyal), first get all the ingredient ready and keep it by the side. It always helps to have things ready so the cooking process can be faster and quicker.
We will steam the cauliflower in the steamer until it is firm and yet cooked. Steaming, retains the nutrition of the vegetable and helps the cooking process of the Chettinad Cauliflower Pepper Fry Recipe faster. This should not take more than 3 to 4 minutes on high heat.
Heat a tablespoon of oil in heavy bottomed pan or a kadai on medium heat. Add the mustard seeds and allow it to crackle. Add the chopped onion and garlic and saute on low to medium heat until the onions have turned lightly golden brown.
Take care not to burn the onion and garlic. Next add the curry leaves, cloves, turmeric powder, red chilli powder, black pepper, cinnamon and coriander powder. Give it a stir and add the steamed cauliflower florets.
Sprinkle some salt and stir all the ingredients carefully until the spices coat the cauliflower well.
Turn the heat to low, cover the pan and simmer for about 3 to 4 minutes until the Chettinad Cauliflower is well coated with the masala. Check the salt and spices and adjust to suit your taste.