Cauliflower Chutney

15 Dec

purple_cauliflower_chutney
Cauliflower Chutney.

Cauliflower is broken into florets and cooked in oil along with green chiles. They are then coarsely ground along with tamarind and salt. Finally cauliflower chutney is finished with talimpu. Serve cauliflower chutney with steamed rice.
Makes: around 4 Servings of Cauliflower Chutney.

Ingredients:

Purple Cauliflower Florets 1 1/2 Cups
Green Chiles 2 – 3
Tamarind 2 inch Piece
Cilantro few Sprigs
Salt to Taste
Oil 2 tsps

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Dried Red Chiles 4
Asafoetida a Pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Break cauliflower into small florets and thoroughly wash them.
Remove stems, wash and halve the green chiles.
Wash and roughly chop the cilantro leaves.

Heat oil in a pan, add green chiles and fry briefly.
Remove green chiles from heat, add cauliflower florets.
Add a splash of water if necessary and cook covered on low flame till little soft.
Uncover and fry for a minute to brown them a bit.
Add the tamarind and remove from heat.
Once cool enough to handle, somewhat coarsely grind the green chiles, tamarind, cauliflower, cilantro and salt using mortar and pestle.
Else pulse them couple of times in a processor.
Remove the cauliflower chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the ground cauliflower chutney.
Stir well and remove from heat.
Serve cauliflower chutney with steamed rice.
Notes: Make sure cauliflower is not overcooked.

Suggestions: Adjust spice with green chiles.
Variations: Use regular cauliflower if you can’t find purple cauliflower.
Other Names: Cauliflower Chutney.

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