Cauliflower kuzhambu is really a very good combination with rice and chapathi and it tastes heavenly. Whenever, I buy cauliflower, I reserve half of the cauliflower to prepare Kuzhambu. Cauliflower florets soaked in this kulambu gravy will be tangy and very tasty. I finish most of the florets in the gravy. Tastes simply superb and the fact is, it is a super easy recipe! Rice, Cauliflower kuzhambu and simply a papad will make a good lunch combo.
|Cauliflower||1 medium size|
|Onion||1 medium size (finely chopped)|
|Tomatoes||2 medium size (finely chopped)|
|Curry Leaf||1 sprig|
|Kuzhambu Podi||4 heaped tsp|
|Tamarind||one big marble size|
|Mustard Seeds||1/4 tsp|
|Cooking Oil||5 tbsp or as required|
Cut cauliflower into medium sized florets and add it to deep fry pan with a glass of water. Add 1/4 tsp of salt to it and heat in high flame for 3 to 4 minutes. Switch off the flame and let the florets to soak in it for few minutes and then drain the water.
Soak tamarind with little amount of water for 5 to 10 minutes. Then crush it gently with your hands to get thick tamarind water and discard the pulp.
Heat oil in a pressure cooker and add mustard seeds to it. When it starts to splutter, add onions and wait till it becomes transparent.
Add curry leaves now and following it add tomatoes. Now add enough amount of salt and let the tomatoes become mushy. At this time add Kuzhambu Powder and 3 to 4 cups of water and mix well so that no lumps are found ( Otherwise, mix Kuzhambu Powder and water separately in a bowl and mix well without any lumps and add this to the cooker ). Close the lid of the cooker and pressure cook it for 4 whistles in high flame.
Open the pressure cooker after the pressure is released, and the kuzhambu will be little watery at this stage. Now add cauliflower florets and tamarind water and mix well and again pressure cook it for one whistle. Once the pressure is released, open the cooker and bring it to boil ( if you find it still watery) to the kuzhambu consistency or to your desired consistency.
Cauliflower Kuzhambu is ready to serve! You can have this Cauliflower Kuzhambu with hot steamed rice and event with rotis and chapatis. I use the leftover Kuzhambu for the dinner as a side dish for Dosa too.