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.

Table of Contents

Other Gobi Recipes to try :

Recipe Card for Cauliflower Poriyal Recipe:

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 ½ 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 vegetable would be cooked already. Add the grated coconut and mix well.