Recipe for chettinad style Cauliflower Milagu Pirattal, Cauliflower Pepper Fry Recipe made with homemade masala. Recipe with step by step pictures.
This is a simple everyday recipe that goes well with rice or rotis or can be even had just as is. The flavour of pepper is what makes this dish come alive.
For the masala
We will first make a home made masala powder. Get all the spices ready. The masala powder has poppy seeds (khus khus). If khus khus is not available in a place where you live, you can substitute with a little dry coconut or even skip it.
Dry roast all the masala ingredients on a low flame for 3-4 minutes. The spices will turn very aromatic and will change color to slightly golden / brown. Set aside to cool.
Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.
In the mean time, cut the cauliflower into florets. If you live in India, the cauliflower we get in the market almost always has a few green worms. So wash them well in water and let it soak in a bowl filled with water mixed with a tablespoon of turmeric and couple of tablespoon of salt. Soak the cauliflower for 15 minutes. Strain the cauliflower and set aside. This will remove the worms.
Crush the garlic in a mortar and pestle. Set aside.
Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.
Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.
Once the tomatoes are cooked, add in the masala powder. Mix well to combine.
Add in the cauliflower and half a cup of water. Cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked after 10 minutes.
Switch off the flame and garnish with coriander leaves.
Cauliflower Milagu Pirattal, Cauliflower Pepper Fry Recipe
Recipe for chettinad style Cauliflower Milagu Pirattal, Cauliflower Pepper Fry Recipe made with homemade masala. Recipe with step by step pictures.
- Total Time: 30 mins
- Yield: 3-4 servings 1x
Ingredients
For the Masala
- 2 sprigs curry leaves
- 2 teaspoon fennel seeds
- 2 tablespoon khus khus (white poppy seeds)
- 2 teaspoon black pepper
- 1/2 inch piece cinnamon
- 1/2 of a star anise
For the perattal
- 500 grams cauliflower
- 1/2 cup water
- 1 tablespoon sesame oil (Indian gingely oil)
- 1/2 teaspoon cumin seeds
- 10 cloves garlic
- 1 onion, sliced
- 1 teaspoon salt
- 2 tomatoes, chopped
- 2 sprigs coriander leaves, chopped
Instructions
- Dry roast all the masala ingredients on a low flame for 3-4 minutes. Set aside to cool.Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.
- Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.
- Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.
- Once the tomatoes are cooked, add in the masala powder. Mix well to combine.
- Add in the cauliflower and half a cup of water. Cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked after 10 minutes.
- Switch off the flame and garnish with coriander leaves.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Not the Chettinad style!
Not a fan of this dish. Tried it today.
I am from Chettinad but have not heard of this dish so far. Thank you for this delicious recipe! We enjoyed eating it. Flavors were good. Tasted great with curd rice.
Am planning to try this recipe by substituting Cauliflower with Chicken, I have a feeling the masalas would go well with chicken as well 🙂
Thanks Lakshmi. Glad you liked it!
Super