Tamil Nadu Style Poo Kosu Poriyal - Pepper Garlic Cauliflower Poriyal Recipe

The Poo Kosu Poriyal is a classic recipe of cauliflower tossed along with chunks of onion and garlic along with dry red chillies and curry leaves. It makes a perfect dish to go along with a south indian meal of rice, sambar and parotta.

Raksha Kamat
 Tamil Nadu Style Poo Kosu Poriyal - Pepper Garlic Cauliflower Poriyal Recipe
2656 ratings.

Poondu Poo Kosu Recipe is a delicious and nutritious side dish made from cauliflower tossed along with garlic and onions and spiked up with chilli and pepper. 

Did you know- Cauliflower is rich in vitamin C and is loaded with antioxidants and has cancer fighting capabilities. It is also high in fibre content and helps on weight loss. You should add this wonder vegetable in your daily diet and reap its health benefits.

Serve Poondu Poo Kosu/Pepper Garlic Cauliflower along with Beetroot Sambar Recipe, Rice and Phulkas for a perfect weekday meal.

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

  1. Cauliflower Au Gratin Recipe
  2. Cauliflower Thoran Recipe
  3. Cauliflower Paneer Kofta Curry Recipe

Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

20 M

Total in

30 M


6 Servings


  • 1 Cauliflower (gobi) , chopped into small florets
  • 1 Onion , sliced
  • 5 cloves Garlic , crushed or finely chopped
  • 1 teaspoon Black pepper powder
  • 1/2 teaspoon Red Chilli powder
  • Coriander (Dhania) Leaves , required for garnish
  • Salt , to taste
  • For seasoning
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 sprig Curry leaves
  • 1 teaspoon Black Urad Dal (Split)
  • 2 Dry Red Chilli , torn into 2 pieces
  • 2 tablespoons Oil
  • 2 tablespoons Oil

How to make Tamil Nadu Style Poo Kosu Poriyal - Pepper Garlic Cauliflower Poriyal Recipe

  1. To begin making the Poondu Poo Kosu/ Pepper Garlic Cauliflower recipe, prepare all the ingredients and keep ready.

  2. Steam the cauliflower either using a steamer for 5 to 6 minutes on high heat or in a pressure cooker without the weight on.

  3. The cauliflower should retain crispiness and should not be over cooked. 

  4. Preheat oil in. a kadai/wok on medium heat; add the mustard seeds, urad dal and dry red chillies. Allow the seeds to crackle and dal to turn golden brown and crisp.

  5. Once the dal turns brown and crisp, stir in the curry leaves, onion and garlic and saute until the onion softens and turns lightly golden. 

  6. Once done, stir in the steamed cauliflower florets, salt, black pepper powder and red chilli powder. Saute for 3 to 4 minutes until the cauliflower gets well coated. Once done, check the salt and adjust according to taste.

  7. Turn off the heat and transfer the Poondu Poo Kosu to a serving bowl and serve hot.

  8. Serve Poondu Poo Kosu  along with Beetroot Sambar Recipe, Rice and Phulkas for a perfect weekday meal.