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A delightful Goan dry curry where tender-crisp cauliflower florets are tossed with freshly grated coconut and a tangy tamarind-spice blend. This simple, flavorful side dish, known as 'sukhem', comes together quickly and pairs perfectly with rice and dal for an authentic coastal Indian meal.
For 4 servings
Prepare all your ingredients. Wash the cauliflower and cut it into small, bite-sized florets. Finely chop the onion and tomato. Grate the coconut and slit the green chilies. In a small bowl, mix the tamarind paste with 1 tablespoon of warm water and set aside.
Heat the oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Then, stir in the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Add the chopped tomato along with a pinch of salt to help it cook down. Cook for 4-5 minutes, stirring occasionally, until the tomato turns soft and mushy. Now, add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the masala for 2 minutes until you see oil separating from the sides.
Add the cauliflower florets and the remaining salt to the pan. Toss everything together gently to ensure the florets are evenly coated with the masala. Sprinkle the remaining 2 tablespoons of water, cover the pan with a lid, and reduce the heat to low-medium. Cook for 10-12 minutes, stirring once or twice, until the cauliflower is tender but still has a slight bite.
Once the cauliflower is cooked, uncover the pan. Add the prepared tamarind water and the freshly grated coconut. Stir gently to combine everything. Cook uncovered for another 2-3 minutes, allowing any excess moisture to evaporate and the flavors to meld together.
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A delightful Goan dry curry where tender-crisp cauliflower florets are tossed with freshly grated coconut and a tangy tamarind-spice blend. This simple, flavorful side dish, known as 'sukhem', comes together quickly and pairs perfectly with rice and dal for an authentic coastal Indian meal.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 160.75 calories per serving with 4.25g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Turn off the heat and garnish with freshly chopped coriander leaves. Serve the Cauliflower Sukhem hot as a side dish with rice and dal or with chapatis.
Make it an 'Aloo Gobi Sukhem' by adding 1 medium potato, diced and par-boiled, along with the cauliflower.
This recipe works well with other vegetables like green beans, mushrooms, or broccoli.
For a different tang, substitute tamarind paste with 1 teaspoon of amchur (dry mango powder) or a squeeze of lime juice at the end.
Incorporate cooked chickpeas or crumbled paneer in the last 5 minutes of cooking for a more substantial dish.
Cauliflower and coconut are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The use of spices like turmeric, which contains curcumin, provides powerful anti-inflammatory and antioxidant benefits, helping to combat oxidative stress in the body.
Cauliflower is a cruciferous vegetable rich in essential vitamins and minerals, including Vitamin C, Vitamin K, and folate, which support immune function and overall health.
Yes, it's a very healthy dish. Cauliflower is low in calories and high in fiber and vitamins. The use of fresh coconut provides healthy fats, and spices like turmeric have anti-inflammatory properties. It's a nutritious, plant-based side dish.
One serving (approximately 1 cup or 185g) contains around 150-180 calories, depending on the amount of oil and coconut used.
Yes, you can use frozen cauliflower florets. Thaw them completely and pat them dry before use to avoid a watery curry. You may need to reduce the cooking time slightly as frozen cauliflower cooks faster.
Cauliflower Sukhem is traditionally served as a side dish in a Goan meal, alongside steamed rice, dal (like Varan or Dal Fry), and sometimes a fish curry. It also pairs well with Indian flatbreads like chapati or roti.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.