Cauliflower Poriyal Recipe

Quick, Simple, yet Tasty!

Cauliflower is a real treat for vegetarians. It is an extremely healthy vegetable that is very rich in nutrients. Cauliflower Poriyal is like any any other  south indian poriyal where we cook the vegetable and mix with tempering and finally garnish with grated coconut.Cauliflower contains a high amount of fiber, which is important for digestive health. Its a perfect vegetable to include when we plan to be cautious with the diet. We can make many delicious recipes using Cauliflower. Gobi Manchurian is one of the most popular menu item in every restaurants. The Cauliflower Poriyal is one of the easiest recipe using this vegetable. This Poriyal is simple and quick to make.

Few tips to make Cauliflower Poriyal

• Blanching – While blanching the cauliflower, bring the water to boil and switch off the flame. Then add the cauliflower florets and cover the pan and leave it for about 10 minutes. This will help to get tender cauliflower without overcooking
• Cooking Cauliflower – After blanching check if the cauliflower is cooked or not. The cauliflower would have been cooked nicely in the blanching process itself. Hence we don’t need to cook this further after adding the masalas. Just mix the vegetables and leave it for about 2 minutes. If you feel cauliflower is not cooked yet, then you may want to sprinkle some water and cover the pan and allow it to cooke fore another 3-5 minutes in a low- medium flame.

Other Gobi Recipes to try :

1. 1. Cauliflower Masala Dosa
   2. Gobi Paratha
   3. Gobi 65
   4. Aloo Gobi Masala Curry

Recipe Card for Cauliflower Poriyal Recipe:

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Cauliflower Poriyal | South Indian style Cauliflower Poriyal

Course: Accompaniment, Poriyal

Cuisine: India, South Indian, Tamil Brahmin, Tamil Nadu

Equipments Needed

• Heavy Bottomed Pan

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 61kcal

Author: Sowmya Venkatachalam

Cauliflower Poriyal is a simple and easy poriyal using made using Cauliflower and seasoned with coconut. Poriyal is a comfort food made using vegitables with simple tempering (tadka) and finally seasoned with coconut.

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Ingredients

• 2 cups Cauliflower florets (1 flower)
• 1 tbsp Grated Coconut
• 1 tsp Salt (adjust to your taste)
• 1 pinch Turmeric Powder

For Tempering

• 1 tbsp Coconut Oil
• 1 tsp Mustard seeds
• 1 tsp Split Urad Dal
• 1 sprig Curry leaves

Instructions

Preparation

• Chop the cauliflower into small florets
• In a sauce pan add 4 cups of water and bring it to boil. Add turmeric powder and 1/2 teaspoon salt. Switch off the flame when the water starts boiling
• Add the florets in the water and cover the sauce pan and leave it for about 10 minutes
• After 10 minutes drain the water and keep the florets aside

Start with Tempering

• In a pan, heat a teaspoon of oil. Add mustard seeds and allow it to sputter. Add Urad dal, green chili, teared up curry leaves and sauté for few seconds. 

Making of Poriyal

• Then add blanched cauliflower florets and toss well. Make sure that you toss/mix it gently so that the florets are broken
• Add required salt and pinch of turmeric powder. Cook for about 2 minutes. Since we blanched the cauliflower in the hotwater, the vegitable would be cooked already
• Add the grated coconut and mix well.
• Switch off the flame. Cauliflower poriyal is ready to serve

Nutritional Info

Nutrition Facts

Cauliflower Poriyal | South Indian style Cauliflower Poriyal

Amount Per Serving (1 cup)

Calories 61 Calories from Fat 35

% Daily Value*

Fat 3.9g6%

Saturated Fat 0.5g3%

Sodium 285mg12%

Potassium 203mg6%

Fiber 3.3g14%

Sugar 2.9g3%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with Step by Step Pictures:

PREPARATION

• Chop the cauliflower into small florets
• In a sauce pan add 4 cups of water and bring it to boil. Add turmeric powder and 1/2 teaspoon salt. Switch off the flame when the water starts boiling

• Add the florets in the water and cover the sauce pan and leave it for about 10 minutes
• After 10 minutes drain the water and keep the florets aside

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!