Cauliflower Sukka – Dry Cauliflower Roast Recipe

cauliflower-sukka

This is an everyday cauliflower recipe that’s been slow roasted on the stove. The cauliflower gets caramelized and roasted and it tastes crunchy and delicious. Traditionally Cauliflower is deep fried for sukka but I usually pan fry as it is healthy and I like it too. This is a very simple recipe. All the ingredients are added together in the pan and slow roasted for 30-40 minutes until the Cauliflower is nicely roasted. Here is how to do dry roast Cauliflower sukka recipe.

Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the chopped onions, diced Cauliflower florets, finely chopped curry leaves, finely chopped green chillies, finely chopped red chillies, salt and sugar. Saute for couple of minutes.

cauliflower-sukka-recipe-tempering

Keep the flame on low and cover the pan with a lid and cook for the next 10 minutes covered. Do not add any water. The moisture from the Cauliflower would suffice. After 10 minutes, remove the lid and let it roast well for the next 30 minutes. Its important to keep the flame low else the cauliflower will burn. Keep sauteing once in a while.

cauliflower-sukka-recipe-cook

Once the Cauliflower is nicely roasted but firm, add in the coriander leaves and saute for a minute to combine.

cauliflower-sukka-recipe-garnish

Remove from heat and serve.

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cauliflower-sukka-recipe-dry

Cauliflower Sukka

Recipe for Cauliflower sukka roast. Dry preparation Tamilnadu style recipe

  • Total Time: 55 mins
  • Yield: 3 persons 1x

Ingredients

Scale
  • 3 teaspoon Vegetable oil
  • 1/4 teaspoon mustard seeds
  • 1 onion, finely chopped
  • 500 grams Diced Cauliflower florets
  • 4 sprigs curry leaves, finely chopped
  • 4 green chillies, finely chopped
  • 3 red chillies, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 5 sprigs coriander leaves, finely chopped

Instructions

  1. Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the chopped onions, diced Cauliflower florets, finely chopped curry leaves, finely chopped green chillies, finely chopped red chillies, salt and sugar. Saute for couple of minutes.
  2. Cover the pan with a lid and cook for the next 10 minutes covered.
  3. After 10 minutes, remove the lid and let it roast well for the next 30 minutes on low flame. Keep sauteing.
  4. Once the Cauliflower is nicely roasted but firm, add in the coriander leaves and saute for a minute to combine.
  5. Remove from heat and serve.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Side dish - Stir fry
  • Cuisine: Tamilnadu

cauliflower-sukka

11 thoughts on “Cauliflower Sukka – Dry Cauliflower Roast Recipe”

  1. Hi! Can I use வெல்லம் or does it have to be white sugar for this recipe? Or which would be better? Thank you!

  2. Priya Govindaraj

    Hello Suguna Ka
    Is it not required to boil the cauliflower florets in hot water before adding to pan?
    Because I am not confident to add the florets directly due to the pesticide content






  3. Hi kanamma
    Loved the kongu recipies in your section, takes me back to my childhood days. Exactly what my amma and appichiamma makes ☺

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