Chettinad Cauliflower Varuval

1. 1
   boil · ~5 min

   Blanch the cauliflower.

   1.Bring water to a boil in a pot.

   2.Add cauliflower florets and the pinch of salt.

   3.Cook for 2 minutes until just slightly tender.

   4.Drain well and let the florets sit for a few minutes so excess moisture evaporates.

   TIPWell-drained florets fry better and do not turn soggy in the pan.
2. 2
   temper · ~1 min

   Make the Chettinad tempering.

   1.Heat oil in a wide pan over medium heat.

   2.Add fennel seeds and cumin seeds and let them sizzle for a few seconds.

   3.Add curry leaves and stir briefly until fragrant.
3. 3
   saute · ~6 min

   Cook the onion and aromatics.

   1.Add onion and cook until soft and lightly golden.

   2.Add ginger, garlic, and green chili.

   3.Cook for 1 minute until the raw smell fades.
4. 4
   saute · ~5 min

   Build the masala base.

   1.Add tomato and cook until soft.

   2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.

   3.Mix well and cook until the masala looks thick and coats the onion.

   TIPKeep the heat medium so the spices toast gently without burning.
5. 5
   saute · ~8 min

   Fry the cauliflower with the masala.

   1.Add the blanched cauliflower florets to the pan.

   2.Toss gently so the masala coats every piece.

   3.Cook uncovered, stirring now and then, until the edges turn lightly crisp and the cauliflower is tender.
6. 6
   garnish

   Finish with lemon juice and coriander leaves.

7. 7
   serve

   Serve hot as a side with rice or roti.

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