Steamed Basmati Rice, Chettinad Cauliflower Masala and Paruppu Thogayal

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)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 2 pcs Green Cardamom Pods
• 1 pcs Star Anise
• 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. 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. 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.

Ingredients

• 0.5 cup Toor Dal
• 4 pcs Dried Red Chilli (Adjust to your spice preference)
• 0.25 tsp Black Peppercorns (Adds a mild heat and flavor)
• 0.25 cup Grated Coconut (Fresh or frozen (thawed))
• 1 tsp Tamarind Paste (Or a small gooseberry-sized ball of tamarind soaked in 2 tbsp hot water)
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.75 tsp Salt (Adjust to taste)
• 3 tbsp Water (As needed for grinding)
• 2 tsp Sesame Oil (Also known as Gingelly oil)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (For tempering)
• 1 sprig Curry Leaves

Instructions

1. 1

   Roast Lentils and Spices

   • Heat a heavy-bottomed pan over low to medium heat. No oil is needed for this step.
   • Add the toor dal and dry roast, stirring continuously for 4-5 minutes until it turns golden brown and releases a nutty aroma.
   • Add the dried red chillies and black peppercorns to the pan. Continue to roast for another minute until the chillies puff up slightly.
   • Remove the mixture from the pan and transfer it to a plate to cool down completely. This prevents it from cooking further.
2. 2

   Grind the Thogayal

   • Once cooled, transfer the roasted dal and spice mixture to a blender or mixie jar.
   • Add the grated coconut, tamarind paste, asafoetida, and salt.
   • Pulse a few times without water to get a coarse powder. This helps in even grinding.
   • Add 1 tablespoon of water at a time and grind to a thick, coarse paste. Scrape down the sides as needed. Avoid adding too much water or grinding it into a smooth chutney; the texture should be slightly grainy.
3. 3

   Prepare the Tempering (Tadka)