A fiery and aromatic South Indian curry where tender cauliflower florets are simmered in a freshly ground spice blend. This Chettinad classic is bursting with flavors of fennel, peppercorns, and star anise.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
217cal
6gprotein
19gcarbs
15g
Ingredients
500 g Cauliflower (Cut into medium florets)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Dried Red Chilies (Adjust to your spice preference)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
About Chettinad Cauliflower Masala, Roti and Dal Fry
Perfectly spiced Chettinad Cauliflower Masala with soft roti & protein-packed dal fry. A feel-good meal!
This chettinad dish is perfect for lunch. With 676.6400000000001 calories and 24.729999999999997g of protein per serving, it's a high-fiber option for your meal plan.
fat
3 tbsp Grated Coconut (Fresh or desiccated)
3 tbsp Sesame Oil (Also known as gingelly oil)
1 tsp Mustard Seeds
15 pcs Curry Leaves (Fresh)
2 pcs Onion (Medium, finely chopped)
1.5 tsp Ginger Garlic Paste
2 pcs Tomatoes (Medium, pureed)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Or to taste)
1.5 cup Water (As needed for gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala Powder
In a dry skillet over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, green cardamom, and star anise.
Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly toasted. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it turns a light golden brown.
Remove from heat and let the mixture cool down completely. Once cool, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
2
Sauté the Aromatics
Heat sesame oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter.
Add the fresh curry leaves and sauté for 30 seconds until they turn crisp.
Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Build the Gravy and Cook the Cauliflower
Add the tomato puree and turmeric powder to the pan. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and you see oil separating at the edges.
Add the freshly ground Chettinad masala powder and salt. Mix well and cook for 1-2 minutes until fragrant.
Add the cauliflower florets and toss gently to coat them thoroughly with the masala.
Pour in 1.5 cups of water, stir everything together, and bring the curry to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 12-15 minutes, or until the cauliflower is tender but still holds its shape. Stir once or twice in between.
4
Garnish and Serve
Once the cauliflower is cooked, check the seasoning and adjust the salt if necessary. If the gravy is too thick, add a splash of hot water.
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve the Chettinad Cauliflower Masala hot with steamed rice, parotta, dosa, or roti.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
