Wednesday, April 16, 2014

Cauliflower Chick pea Masala Curry

#CauliflowerKondakadalaiMasalaCurry - #CauliflowerChickpeaMasalaCurry :
#Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling.[15] When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.[17] The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.
Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes or rice; while they can produce a similar texture, or mouth feel, they lack the starch of the originals.
Cauliflower is generally used in the preparation of manchurian, cauliflower 65, kuruma, and vegetable stir fry. But Cauliflower masala curry  in combination with boiled black chick pea [ black channa ] tastes very very good.
Let us see the preparation.

Cauliflower Kondakadala iMasala Curry [ Cauliflower Chickpea Masala Curry ]

Ingredients :
1 Cup                               Cauliflower pieces
1/4 Cup                            Chick pea, soaked for 6 hours [ sprouts can also be used ]
1/4 Cup                            Siru keerai [ Greens ]
1 pinch                             Turmeric powder
1/4 Tsp                            Salt

For Masala :
2 Tbsp                               Coconut scrap
2                                        Green chilly
1 Tsp                                 Cumin
1 Tsp                                 Fennel seeds
1/2 Tsp                              Coriander seeds
3 cloves                             Garlic
1 small size                        Onion
Small quantities of Coriander leaves and Curry leaves.

Tempering :
1/2 Tsp                             Mustard seeds
1 Tsp                                Urad dal
1 Tsp                                Oil

To Garnish :
A small amount of Coriander leaves.

Method :
Take all the ingredients given for masala in a mixie jar except onion.
First run mixie without water and then grind adding little water.
Finally add onion pieces and run for few seconds only.
Onion should not be ground into fine paste.
Keep aside.

Pressure cook chick pea in 1/2 cup of water with salt  for 1 whistle and 2 minutes at SIM.
Open the cooker after steam subsides.
Transfer into a bowl and keep aside.

Keep a kadai with oil on a stove over slow flame.
Crackle mustard seeds and then add urad dal.
When urad dal turns golden color, add turmeric powder & cauliflower pieces.

Add salt and Saute for few second.
Close with a lid to cook cauliflower soft.
When it becomes soft add prepared masala and cooked chick pea.

Mix well with a ladle and allow to cook on slow fire for 3 to 5 minutes.
Keep stirring at regular intervals to avoid burning at the bottom.

Now add the greens and stir well.

Turn off the stove when the greens are cooked soft.

Cauliflower Kondakadala iMasala Curry [ Cauliflower Chickpea Masala Curry ]

A very good side dish for sambar and rasam rice.
It also goes well with curd rice.

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