Cettinad Style Cauliflower Qurma. Pepper Gobi Masala. Hot n Spicy Cauliflower Curry. Cauliflower Pepper Korma. Milagu Cauliflower Kurma. Chettinad Style Cauliflower Milagu Pirattal.

Ingredients:

Fresh Cauliflower – 1/2 kilo – cut into florets
Turmeric powder 1/2 spoon
Salt
Sesame Oil 1 cup.

To be dry roasted and powdered:

Poppy seeds 2-3 spoons
Cinnamon 2 sticks
Cloves 3
Coriander seeds 1 fistful
Fennel seeds 1-2 spoons
Black pepper 2-3 spoon
Cumin seeds 1 spoon
Dry red chilies 6-8

To be fried with little oil and wet ground into paste:

Onion 1 small chopped
Garlic 2-3 cloves-chopped
Ginger 2″ size peeled and chopped
Coconut – grated 1 table spoon.

For Garnishing:

Crisply fried curry leaves a bowl full.

Method:

In a pan heat oil, Fry cauliflower till it coats oil on all sides. Then add salt, turmeric powder.Cover and cook for few minutes. Maybe till half done.

Then add wet-ground paste to this. Fry real good, so that the paste gets well coated to the flower.

Now add powdered spices too, to this and drizzle few spoons of oil over it. Fry them over high heat. Maybe till the raw smell of spices leaves.

Add 1-2 cups of water and bring to boiling stage. Wait till it thickens.

The flower should be done, intact in shape, brownish and aromatic.(no more raw smell of spices to be left)

Garnish with crisply fried curry leaves.

Serve hot as a side dish to Barotta, Chappathi, Roti, Nan, Iddiaapam, Aappam or Idly and Dosa.