This recipe is a Tamil dish for cauliflower with mustard seeds and chillies – poriyal. It’s an incredibly simple and very tasty way of using a much under-loved vegetable and is very quick to cook – basically it just involves putting things in a hot pan in the right order (although I suppose you could say that of most recipes). You can eat it with rice, Indian bread or other Indian dishes. I had mine with the dal I posted last time. This is a recipe from Madhur Jaffrey, although there are many variations on the internet. She states that the whole chillies should only be eaten “by those who know what they’re doing” – of course I ate them all ;)
- 1 x cauliflower
- 1/2tsp ground asafetida (aka. hing)
- 1tsp black mustard seeds
- 1 tsp urad (aka. urid) dal
- 2 whole dried red chilies
- 6 whole fresh green chilies
- Grated fresh or dessicated coconut (optional)
- Cut the cauliflower into small florets (2cm cubed max)
- Heat the oil in a wok/frying pan/karhai
- When hot add asafetida.
- A few seconds later add mustard seeds.
- When they begin to pop (this will happen within a few seconds) add urad dal.
- As soon as this turns red-ish, add the chillies.
- When the chillies start to darken, add the cauliflower.
- Stir-fry for 1 minute, then add salt and some water.
- Cook, adding water as you need to, till the cauliflower is cooked. If you have a lid you can use it and turn the heat down to low for the last 4 or so minutes.
- You can add the coconut at the end. I usually toast some desiccated coconut and mix it in before serving. You could also add coriander to garnish, if you have some.