CHETTINAD CAULIFLOWER MASALA

Ingredients:

Cauliflower - 1 small

Onion(chopped) - 1 medium

Tomato(chopped) - 1 medium

Greenchilli(finely chopped) - 1-2

Fresh ginger(finely chopped) - 1" piece

Curry leaves(chopped) - a sprig

Oil - 3 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Dry red chilli(broken pieces) - 3-4

Salt - to taste

Tumeric powder - 1/4 tsp

Red chilli powder - 1/8 tsp

Coriander powder - 1/4 tsp

Sambar powder - 1/2 tsp

Rasam powder - 1/2 tsp

Coriander leaves(chopped) - 2 tbsp

Method:

Wash and finely chop the cauliflower. Keep aside.

Heat 2 tsp of oil in a pan, add mustard,cumin and dry red chillies.

As the seeds splutter, add ginger,green chilli and curry leaves. Saute for a min.

Add in the onion and continue saute until onions are translucent.

Add chopped tomatoes and cauliflower. Mix well.

Add salt,tumeric,red chilli,coriander,rasam and sambar powders.

Stir well and sprinkle few drops of water. Cover and cook for 4-5 mins on med heat; taking care not to burn the masala.

When the vegetables are softened, start mashing the vegetables. Continue mashing until all the vegetables are mixed without any separate traces of onions,tomatoes or cauliflower.

Add remaining 1 tsp oil and cook for 3-4 mins.

Turn off heat and garnish with coriander leaves.

Serve as a side dish to dosa/idlis or spread a tsp of masala on dosa and fold from both ends.

Inspiration to my recipe is from Anu's Spicy Chettinad Cauliflower masala.

This is my entry for Radhika's event "CBB Series - Chettinad cuisine".