Monday, February 11, 2008

Cauliflower in Coconut Sauce from good-old Mysore days by Anjali Leon


1 head cauliflower - broken into florets
1 1/2 tsp mustard seeds
1 cup grated coconut
5 - 6 red chillies
2 Tbsp raw rice
5 - 6 curry leaves
1/4 tsp tumeric powder
2 Tbsp ghee
Salt and sugar to taste


Grind the mustard, coconut, chillies and rice to a fine paste.
Cook the cauliflower with the tumeric powder and 1 1/2 tsp salt.

In a separate pan, heat 2 Tbsp ghee or oil. Add the curry leaves. Fry for 1 minute. Add the ground paste and cook another 3 - 5 minutes. Add the par-boiled cauliflower. Cook another 5 minutes. Add salt and sugar to taste.

Serve over white rice.

Note: Goes great with mangalore style fried fish!

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