Cauliflower Vepudu
A simple Andhra-style cauliflower stir-fry with crisp-tender florets, onions, curry leaves, and a warm mix of spices. It comes together quickly and makes a flavorful dry side for rice, dal, or roti.
For 4 servings
- prep · ~15 min
Prep the cauliflower and aromatics.
1.Wash the cauliflower well and cut it into small, even florets.2.Slice the onion thinly.3.Chop the ginger and garlic finely.4.Slit the green chilies and keep the curry leaves ready. - temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and urad dal, and cook until the dal turns light golden.4.Add curry leaves and green chilies and cook for a few seconds.TIPUse a wide pan so the cauliflower cooks in a single layer and fries better instead of steaming too much. - saute · ~5 min
Cook the onion, ginger, and garlic.
1.Add the sliced onion and cook until it turns soft and lightly golden.2.Add the chopped ginger and garlic.3.Cook until the raw smell fades. - saute · ~3 min
Add the cauliflower and spices.
1.Add the cauliflower florets and mix well with the onion mixture.2.Sprinkle in turmeric powder, red chili powder, coriander powder, and salt.3.Toss well so the florets are evenly coated. - simmer · ~8 min
Cover and cook until tender.
Add water, cover the pan, and cook on low heat until the cauliflower is just tender. Open once or twice and stir gently so it cooks evenly without breaking.
TIPDo not add too much water or the vepudu will turn soggy. - saute · ~4 min
Fry until the edges turn lightly crisp.
Remove the lid and cook on medium heat for a few minutes, stirring now and then, until any moisture dries up and the cauliflower gets lightly roasted at the edges.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with rice or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the cauliflower into small, even florets so they steam and roast at the same rate.
- 2Let the urad dal turn light golden in the tempering; if it stays pale, you miss its nutty crunch.
- 3Cook the onions until lightly golden before adding ginger and garlic for a sweeter, deeper base.
- 4Add only a splash of water while covering; too much will make the vepudu soft instead of dry and crisp.
- 5In the final uncovered stage, spread the cauliflower out and stir less often so the edges can brown.
- 6If the florets seem watery after washing, pat them dry first to help them fry better in the pan.
- 7This dish reheats best in a skillet, not the microwave, so the crisp edges come back.
Adapt it for your goals.
Low-oil
Use a little less oil and a good nonstick or heavy pan; the dish will be lighter, though slightly less crisp at the edges.
high proteinHigh-protein
Add green peas or pan-fried tofu in the last few minutes for a more filling side that still matches the spice profile.
jainJain
Skip onion and garlic, and increase ginger, green chili, and curry leaves for a simpler but still aromatic version.
extra spicyExtra-spicy
Increase red chili powder or add one more slit green chili for a hotter Andhra-style vepudu.
Why this is on our healthy list.
Vegetable-Forward Side
Cauliflower makes this a satisfying dry curry with plenty of vegetable bulk and everyday meal-friendly ingredients.
Contains Digestive Spices
Ginger, cumin, coriander, curry leaves, and garlic add aroma while contributing traditional digestive support in a simple home-style dish.
Moderate and Balanced Cooking Method
The cauliflower is lightly steamed, then briefly stir-fried, which helps keep texture and flavour without deep-frying.
Frequently asked questions
Use very little water, cook covered only until just tender, then uncover and fry until the moisture evaporates and the edges lightly roast.
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