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A fiery and aromatic South Indian dry curry where cauliflower florets are roasted with a freshly ground Chettinad spice blend. This authentic dish from Tamil Nadu is packed with bold flavors and pairs perfectly with rice or roti.
For 4 servings
Blanch the Cauliflower: Bring 1.5 liters of water to a boil in a large pot. Add 1 tsp of salt and 1/4 tsp of turmeric powder. Add the cauliflower florets and blanch for 5 minutes. This par-cooks them and removes any impurities. Drain completely in a colander and set aside.
Prepare the Chettinad Masala: In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chilies, kalpasi, star anise, cinnamon, and cloves. Dry roast for 2-3 minutes until fragrant. Add the grated coconut and roast for another minute until lightly golden. Let the mixture cool completely, then grind to a fine powder.
Prepare the Tempering and Base: Heat sesame oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter. Add the urad dal and curry leaves, and sauté for 30 seconds until the dal is golden. Add the chopped onion and sauté for 5-7 minutes until translucent and golden brown. Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears. Add the chopped tomato and cook for 3-4 minutes until soft.
Cook the Varuval: Lower the heat and add 1/2 tsp turmeric powder and the freshly ground Chettinad masala. Sauté for 1-2 minutes. Add the blanched cauliflower florets and salt. Toss gently to coat the florets evenly. Sprinkle 1/4 cup of water, cover, and cook on low heat for 8-10 minutes until the cauliflower is tender but not mushy.
Finish and Serve: Uncover the pan, increase the heat to medium-high, and stir-fry for 2-3 minutes to evaporate any remaining moisture, allowing the masala to roast and cling to the cauliflower. Garnish with chopped coriander leaves and a squeeze of lemon juice (if using). Serve hot.
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A fiery and aromatic South Indian dry curry where cauliflower florets are roasted with a freshly ground Chettinad spice blend. This authentic dish from Tamil Nadu is packed with bold flavors and pairs perfectly with rice or roti.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 202.36 calories per serving with 5.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side_dish.
Add 200g of cubed paneer or 1 cup of boiled chickpeas along with the cauliflower for a more substantial main course.
Replace half the cauliflower with cubed potatoes, mushrooms, or broccoli florets. Adjust cooking time as needed for different vegetables.
For a semi-dry version, stir in 3-4 tablespoons of thick coconut milk at the very end and simmer for 2 minutes until it thickens slightly.
The diverse blend of spices like turmeric, peppercorns, cloves, and cinnamon are loaded with antioxidants that help protect your body from damage by free radicals.
Cauliflower is an excellent source of dietary fiber, which is essential for maintaining a healthy digestive system, preventing constipation, and supporting beneficial gut bacteria.
Key spices in the masala, particularly turmeric (containing curcumin) and ginger, possess powerful natural anti-inflammatory compounds that can help reduce chronic inflammation.
Cauliflower is high in Vitamin C, a crucial nutrient for a strong immune system. The spices also contribute immune-supporting properties.
One serving of Chettinad Cauliflower Varuval contains approximately 165-185 calories, making it a relatively low-calorie dish. The exact count can vary based on the amount of oil and coconut used.
Yes, it is a healthy dish. Cauliflower is rich in fiber, vitamins C and K. The blend of traditional Indian spices offers numerous health benefits, including anti-inflammatory and antioxidant properties. It is also plant-based and vegan.
Kalpasi is a type of lichen that grows on rocks and trees. It has a unique, earthy, and woody aroma that is characteristic of Chettinad cuisine. While the dish is still delicious without it, including kalpasi provides a more authentic flavor.
Absolutely! You can prepare a larger batch of the Chettinad masala powder and store it in an airtight container for up to a month. This will save you time when you want to make the dish again.
This usually happens for two reasons: either the cauliflower was blanched for too long, or too much water was added while cooking. Stick to the 5-minute blanching time and use only the specified amount of water to steam the florets.
This dry curry pairs wonderfully with South Indian meals. It is excellent with sambar rice, rasam rice, or curd rice. It also serves as a great side dish for roti, chapati, or dosa.