Cauliflower Poriyal - Cauliflower Masala fry
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Ingredients Needed:
- Cauliflower-1/2 kg
- Onion – 1
- Kuzhambu Masala powder – 1 tbsp
- Oil – as needed
- Salt – as needed
- For Seasoning
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Curry leaves – few
Preparation:
- First remove the outer leaves and thick stalks leaving the florets alone. For this recipe I used only half of the cauliflower.
- Since leaves are edible, we can use it. Rinse and chop them and keep it aside.
- Chop the cauliflower into similar sized florets. [Note: Easy way to chop is to cut at the base where they meet stalks]
- Stalks are also edible, chop them into small pieces.
- Since cauliflower may contain dirt particles and tiny insects, it is always advisable to immerse florets in hot salt water for atleast 10 minutes to 15 minutes.
- Drain of the water and rinse it once in cool running water. Spread it in a plate and keep it aside.
Method:
- In pan add oil, once oil gets heated add mustard seeds and urad dal.
- Now add chopped onion and curry leaves and saute it till onion turns transparent.
- Now add cauliflower florets and chopped leaves.
- Add kuzhambu masala powder and salt. Mix them well.
- Close it with lid in medium low flame and cook for 2 to 3 minutes. Then add 100 ml of water and again close it with lid for another 10 minutes.
- After 10 minutes, florets will cooked 3/4th , now add ½ tbsp of oil and close it with lid for another 5 minutes.
- Now tasty tasty cauliflower masala fry is ready!
| Author: Mano Priya Vijay |
| Ingredients Needed |
|---|
Cauliflower-1/2 kg
|
Onion – 1
|
Kuzhambu Masala powder – 1 tbsp
|
Oil – as needed
|
Salt – as needed
|
For
Seasoning
|
Mustard seeds – 1 tsp
|
Urad dal – 1 tsp
|
Curry leaves – few
|
Preparation:
First remove the outer leaves and thick stalks
leaving the florets alone. For this recipe I used only half of the cauliflower.
Since leaves are edible, we can use it. Rinse and
chop them and keep it aside.
Chop the cauliflower into similar sized florets. [Note:
Easy way to chop is to cut at the base where the meet stalks]
Stalks are also edible, chop them into small
pieces.
Since cauliflower may contain dirt particles and tiny insects, it is always advisable to immerse florets in hot salt water for atleast 10 minutes to 15 minutes.
Drain of the water and rinse it once in cool running water. Spread it in a plate and keep it aside.
Method:
In pan add oil, once oil gets heated add mustard
seeds and urad dal. Now add chopped onion and curry leaves and saute
it till onion turns transparent.
Close it with lid in medium low flame and cook for 2 to 3 minutes. Then add 100 ml of water and again close it with lid for another 10 minutes.
After 10 minutes, florets will cooked 3/4th , now add ½ tbsp of oil and close it with lid for another 5 minutes.
Now add cauliflower florets and chopped leaves. Add kuzhambu masala powder and salt. Mix them well. [Note: If you don’t have homemade kuzhambu masala powder then you can use 1 tsp of turmeric powder, 1 tbsp of red chili powder, 2 tbsp of coriander powder, ¼ the tsp of cumin powder, ¼ tsp of pepper powder.]
Close it with lid in medium low flame and cook for 2 to 3 minutes. Then add 100 ml of water and again close it with lid for another 10 minutes.
After 10 minutes, florets will cooked 3/4th , now add ½ tbsp of oil and close it with lid for another 5 minutes.
Now tasty tasty cauliflower masala fry is ready!
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe
Ingredient 1:
Cauliflower – which is a vegetable similar to broccoli and cabbage. I guess they all belong to the same family. The word cauliflower derived from Latin word “Caulis” which means cabbage with a flower. It is a healthiest veggie with significant source of minerals and vitamins. They are very low in fat but high in vitamins. It is excellent source of vitamin C and K, manganese, helps to maintain cholesterol level, purifies blood, rich in fiber as well.
Ingredient 2:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
Ingredient 3:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe
Ingredient 1:
Cauliflower – which is a vegetable similar to broccoli and cabbage. I guess they all belong to the same family. The word cauliflower derived from Latin word “Caulis” which means cabbage with a flower. It is a healthiest veggie with significant source of minerals and vitamins. They are very low in fat but high in vitamins. It is excellent source of vitamin C and K, manganese, helps to maintain cholesterol level, purifies blood, rich in fiber as well.
Ingredient 2:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
Ingredient 3:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 4:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 5:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 6:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 7:
Ingredient 4:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 5:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 6:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 7:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
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