Chettinad Cauliflower 65

Instructions

1. 1

   Prepare the Chettinad Masala Powder

   • In a dry pan over low heat, roast the coriander seeds, fennel seeds, cumin seeds, black peppercorns, dried red chillies, stone flower, cinnamon, and cloves for 2-3 minutes until aromatic. Be careful not to burn them.
   • Remove the spices from the pan and allow them to cool completely.
   • Once cooled, grind them into a fine powder using a spice grinder or blender. Set aside.
2. 2

   Blanch and Prepare the Cauliflower

   • Bring 5-6 cups of water to a rolling boil in a large pot.
   • Add 0.5 tsp of salt and 0.5 tsp of turmeric powder to the boiling water.
   • Add the cauliflower florets and blanch for exactly 2 minutes. This step partially cooks them and removes any impurities.
   • Immediately drain the florets in a colander and run them under cold water to stop the cooking process. Pat them completely dry with a kitchen towel; this is crucial for a crispy result.
3. 3

   Make the Batter and Marinate

   • In a large mixing bowl, combine the rice flour, corn starch, besan, ginger-garlic paste, Kashmiri red chili powder, 1 tsp salt, and 3 tablespoons of the freshly ground Chettinad masala powder.
   • Add the whisked curd and lemon juice. Mix well to form a thick, lump-free paste.
   • Gradually add 2-3 tbsp of water, if needed, to achieve a thick batter consistency that can coat the back of a spoon (similar to a thick pancake batter).
   • Add the dry, blanched cauliflower florets to the batter. Gently toss until each floret is evenly and thoroughly coated.
   • Let the cauliflower marinate for at least 15-20 minutes.
4. 4

   Deep Fry the Cauliflower

   • Heat oil for deep frying in a kadai or deep pan over medium-high heat until it reaches 175°C (350°F).
   • Carefully drop the marinated florets one by one into the hot oil, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 5-7 minutes, turning occasionally, until the florets are deep golden brown and crispy on all sides.
   • Use a slotted spoon to remove the fried cauliflower and drain on a wire rack or a plate lined with paper towels.
5. 5

   Temper and Serve

   • In a separate small pan, heat 1 tbsp of oil over medium heat.
   • Once hot, add the mustard seeds and allow them to splutter.
   • Add the curry leaves and slit green chillies. Sauté for 30 seconds until the curry leaves turn crisp and fragrant.
   • Add the fried cauliflower florets to this tempering. Toss gently for about a minute to coat them evenly with the aromatic spices.
   • Garnish with freshly chopped coriander leaves and serve immediately while hot and crispy.