Ingredients
Scale
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