A fiery and aromatic Chettinad stir-fry where cauliflower florets are roasted with a generous amount of freshly crushed black pepper. This simple yet bold dish is a perfect side for rice and sambar.
A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
Aromatic Lemon Rice with perfectly spiced Cauliflower Varuval - a quick, tangy lunch!
This chettinad dish is perfect for lunch. With 477.34000000000003 calories and 12.21g of protein per serving, it's a healthy, high-fiber, gut-friendly, low-phosphorus option for your meal plan.
fat
1 pcs
Onion
(Medium, finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 tbsp Ginger-Garlic Paste
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Black Pepper (Freshly and coarsely crushed)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Blanch the Cauliflower
Wash the cauliflower and cut it into medium-sized florets.
In a large pot, bring 4 cups of water to a rolling boil. Add 1 tsp of salt and 1/2 tsp of turmeric powder for blanching.
Carefully add the cauliflower florets to the boiling water and blanch for exactly 3 minutes. They should be slightly tender but still crisp.
Immediately drain the florets in a colander and set aside to dry completely.
2
Prepare the Tempering (Tadka)
Heat sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the urad dal and sauté for 30-40 seconds until it turns light golden brown.
Add the fennel seeds and curry leaves, and sauté for another 20 seconds until the curry leaves are crisp and fragrant.
3
Sauté Aromatics and Spices
Add the finely chopped onion and slit green chilies to the pan. Sauté for 4-5 minutes until the onions become soft and translucent.
Add the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
Reduce the heat to low. Add 1/2 tsp turmeric powder, coriander powder, and cumin powder. Stir continuously for 30 seconds to prevent burning.
4
Cook the Cauliflower
Add the blanched cauliflower florets and 1 tsp of salt to the pan.
Gently toss everything together to ensure the florets are evenly coated with the masala.
Cover the pan and cook on low to medium-low heat for 5-7 minutes, or until the cauliflower is tender but not mushy.
5
Roast and Finish
Uncover the pan and increase the heat to medium-high.
Sprinkle the coarsely crushed black pepper and garam masala over the cauliflower.
Stir-fry for 3-4 minutes, tossing frequently, until the cauliflower gets light brown roasted spots and the masalas are dry and fragrant.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
349cal
8gprotein
52gcarbs
13gfat
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
