Cauliflower Fry \Masala || Best Sidedish For Rice, chappathi, Roti

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Ingredients:
-Cauliflower: 1 medium-sized (cut into florets)
- Onion: 1 medium-sized (finely chopped)
- Tomato: 1 small-sized (finely chopped)
- Ginger Garlic Paste: ¼ tbsp
- Fennel Seeds: ¼ tsp
- Curry Leaves: A few
- Chilli Powder: 1 tsp
- Sambar Chilli Powder (Kuzhambu Milagai Podi): 1 tbsp
- Fennel Seed Powder: ¼ tsp
- Cumin Seed Powder: ¼ tsp
- Pepper Powder ¼ tsp
- Coriander Leaves: For garnish
- Salt: As required
- Oil: For cooking
Blanching the Cauliflower:
- Boil water in a pot.
- Add cauliflower florets, a pinch of rock salt, and a bit of turmeric powder to the boiling water.
- Let it sit for 5 minutes.
- Drain the water completely and keep the cauliflower aside.
Cauliflower Fry Procedure:
- Heat 2 tbsp of oil in a pan.
- Add fennel seeds and let them flutter.
- Add finely chopped onions and sauté for a few minutes until they turn golden brown.
- Add curry leaves and sauté
- Add ginger garlic paste and sauté until the raw smell disappears.
- Add finely chopped tomatoes and cook until they become soft and mushy
- Add chilli powder, sambar powder, fennel seed powder, and cumin seed powder.
- Sauté everything together and cook until the oil separates from the masala.
- Add the blanched cauliflower florets to the masala and mix well.
- Add salt as required.
- Cover the pan with a lid and cook on medium flame ( like steam cooking ) for about 10 to 12 minutes, stirring occasionally to avoid burning.
- Finally, add pepper powder and garnish with coriander leaves.
- Serve the hot and spicy cauliflower fry with rice, chapathi, or roti.
Eat good feel good 😊
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