Cauliflower Kootu Recipe
Prep time: 20 min
Cook time: 40 min
Yield: 5
Main Ingredients: cauliflower
Ingredients
- Cauliflower florets - small head, washed and placed in salted hot water for 5 mts
- Potato - 1, medium size, peeled and cubed (optional)
- Carrot - 1, medium size, peeled and cubed
- Green peas - fistful (optional)
- Onions - 1, medium, finely chopped
- Tomatoes - 1, medium, finely chopped (optional)
- Turmeric powder - 1/4 tsp
- Tur dal - 1/2 cup, cooked
- Tamarind - medium sized lemon ball, soaked in 1/2 cup water and extract juice
- Salt to taste
- For tempering/poppu/tadka:
- Mustard seeds - 1/2 tsp
- Curry leaves - 1 sprig
- Asafoetida - 1/4 tsp
- Oil - 2 tbsps
- Kootu Masala - dry roast and grind:
- Dry red chilies - 3
- Black pepper corns - 10-12
- Coriander seeds - 1 1/2 tbsp
- Chana dal - 1 tbsp
- Split gram dal - 1/2 tbsp
- Fresh coconut - 1/4 cup, grated
Method
- Wash tur dal, add 1 1/2 cups of water and pressure cook the dal till soft and set aside.
- In a heavy bottomed vessel, dry roast all the ingredients (except coconut) called for kootu masala on low flame for 6-7 mts or till you get a nice aroma. Add grated coconut and roast for 3 mts and turn off flame. Cool and grind to a fine powder. Set aside.
- Heat oil in the vessel, add mustard seeds and allow to splutter. Add curry leaves and asafoetida and saute for a few secs.
- Add the chopped onions and saute for 4 mts. Add turmeric powder and the chopped mixed vegetables and saute for 7-8 mts on low medium flame. Add the ground masala powder and mix well. Add tomatoes and saute for 4 to 5 mts.
- Add the cooked tur dal and green peas along with a cup of water and salt. Bring to a boil and simmer with lid for 8-10 mts or till the vegetables are three fourth cooked.
- Add the tamarind extract along with a cup of water and cook on low-medium flame with lid for another 10-12 mts or till the rawness of tamarind disappears and the vegetables are fully cooked. Turn off flame and remove to a serving bowl.
- Serve warm with rice and papad.
Tips
- When the tur dal is cooking, do the preparation work. Prepare the masala, chop the vegetables and extract the tamarind juice.
- If you do not have fresh coconut, use dry unsweetened coconut powder.
- You can use a mixture of 2 to 3 dals like yellow moong and channa dal along with tur dal. Whatever dals you choose to use, see that it amounts to 1/2 cup of uncooked dal.
- Cauliflower Kootu, an aromatic vegan curry among South Indian recipes, goes well with rice, pulao or rotis. You can add mixed vegetables to boost nutrition.