Chettinad Cauliflower Pepper Fry Recipe (Milagu Pirattal Poriyal)

Simple side dish with sauteed cauliflower florets with pepper

Archana Doshi
Chettinad Cauliflower Pepper Fry Recipe (Milagu Pirattal Poriyal)
594 ratings.

Chettinad Cauliflower Pepper Fry Recipe also known as 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. 

Serve the Chettinad Cauliflower Pepper Fry along with Vendakkai Sambar and Steamed Rice for weekend lunch or weeknight dinner. 

If you like this recipe, you can also try other Dry Vegetable recipes such as

  1. Sweet Corn Poriyal Recipe
  2. Awadhi Style Karela ka Dulma Recipe
  3. Dahi Suran Ki Sabzi Recipe

Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Prep in

15 M

Cooks in

40 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 1 Cauliflower (gobi) , cut into florets
  • 12 Pearl onions (Sambar Onions) , finely chopped (or 2 regular medium size onions)
  • 2 Garlic , cloves grated
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Black pepper powder
  • 1/4 teaspoon Cinnamon Powder (Dalchini)
  • 1/2 teaspoon Coriander Powder (Dhania)
  • Salt , to taste
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 sprig Curry leaves
  • Cooking oil , for cooking

How to make Chettinad Cauliflower Pepper Fry Recipe (Milagu Pirattal Poriyal)

  1. 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.

  2. 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 minutes on high heat.

  3. 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 sliced onion and garlic and saute on low to medium heat until the onions have turned lightly golden brown.

  4. Take care not to burn the onion and garlic. Next add the curry leaves, turmeric powder, black pepper, cinnamon and coriander powder. Give it a stir and add the steamed cauliflower florets.

  5. Sprinkle some salt and stir all the ingredients carefully until the spices coat the cauliflower well. 

  6. Turn the heat to low, cover the pan and simmer for about 3 to 4 minutes and turn off the heat. Check the salt and spices and adjust to suit your taste.

  7. Serve the Chettinad Cauliflower Pepper Fry along with Vendakkai Sambar and Steamed Rice for weekend lunch or weeknight dinner. 

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Last Modified On Wednesday, 01 March 2017 14:30
     
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