Ingredients
➔ 1 medium cauliflower, cut into small florets
➔ 2 tablespoons oil (coconut oil preferred)
➔ 1/2 teaspoon mustard seeds
➔ 1/2 teaspoon cumin seeds
➔ 1-2 dried red chilies
➔ 8-10 curry leaves
➔ A pinch of asafoetida (hing)
➔ 1 medium onion, finely chopped
➔ 2 green chilies, slit
➔ 1/4 teaspoon turmeric powder
➔ 1/2 teaspoon red chili powder (optional)
➔ Salt to taste
➔ 2 tablespoons grated coconut (fresh or desiccated)
➔ 2 tablespoons chopped coriander leaves for garnish
Wash the cauliflower thoroughly and cut it into small florets. To ensure the cauliflower is clean and free of insects, blanch the florets in hot water with a pinch of salt for 5 minutes. Drain and set them aside.
Heat the oil in a kadhai or a large skillet over medium heat. Coconut oil is ideal for an authentic South Indian flavor. Add mustard seeds and let them splutter. Then, add cumin seeds, dried red chilies, curry leaves, and a pinch of asafoetida (hing). Stir for a few seconds until the spices release their aroma.
Add finely chopped onions and slit green chilies to the pan. Sauté until the onions become soft and translucent. Stir in the turmeric powder and red chili powder, adjusting the spice level to your preference.
Next, add the blanched cauliflower florets and stir well to coat them in the spice mixture. Season with salt and cook over medium heat for 10-12 minutes, stirring occasionally to ensure even cooking. The cauliflower should be tender yet retain a slight crunch for the perfect texture.
Once the cauliflower is cooked, add the grated coconut and mix gently to incorporate. Let it cook for another 2 minutes to allow the coconut to enhance the flavor. Finish by garnishing with freshly chopped coriander leaves. Serve the Cauliflower Poriyal hot as a side dish.