Chettinad Cauliflower Chukka Recipe / Spicy Dry Cauliflower Curry From Chettinad ~
1/4 Tsp Turmeric Powder
2 Tbsp Coriander leaves, fresh, chopped
Let's Cook Chettinad Cauliflower Chukka in easy steps ~
** Next add Ginger paste and keep frying the Masala.
** Next add turmeric powder and red chilli powder. Keep frying.
** Now add tomato and keep frying.
** Once the tomato softens, add 1/2 Cup Water and let the Masala cook completely.
2) Once the water dries up add the cauliflower florets. Move your spatula to and fro, so as to coat the cauliflower florets with the Masala.
** Season with salt.
** Simmer Cover and cook the cauliflower for 5 minutes.
** Now add the Crushed Pepper Corn. Mix well.
** Depending on how much more your cauliflower needs to cook, you may once again cover and cook. We want the cauliflower florets to be slightly firm and not too soft.
** Once the cauliflower florets are cooked, fry them along with the Masala till oil oozes out from the sides of the wok or frying pan.
** Garnish with coriander leaves.
Transfer to a serving bowl. Your Chettinad Cauliflower Chukka is ready to serve.
Chef Tamilarason from Anjappar Chettinad Restaurant
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