Cauliflower – 1
Chopped onion – 1
Red Chillies – 2
Curry leaves (Karuvepillai) – little
Turmeric powder (Manjal thool) – 1/2 teaspoon
Chilli powder (Milaga thool) – 1 teaspoon
Salt – as desired
Oil – as desired
Mustard seeds (Kadugu) – 1/2 teaspoon
Fennel seeds (Perunjeeragam/Sombu) – 1 teaspoon
1. In a vessel, combine hot water and salt. Put cauliflower florets in it for 1/2 hour. This will remove the dirt particles present in the cauliflower. Heat oil in a pan. When oil is hot, add mustard seeds. When mustard seeds splutter, add fennel seeds.
When fennel seeds sizzle, add chopped onion. Once onion turn transparent, add red chillies and curry leaves.
2. Add cauliflower florets and salt. Fry for 2 minutes. Then, close the pan and cook for 3 more minutes.
3. Now take out the lid and add turmeric powder and chilli powder. Stir well and close the lid. While getting cooked, cauliflower would leave some water. Cook until the water is absorbed well. Stir once and bring the pan down.
Now Chettinadu Cauliflower Fry is ready!