Cauliflower Poriyal recipe with step by step photos and video is a simple and tasty cauliflower poriyal recipe which will get cooked in a jiffy with the flavorful Indian spices.
I have already shared the gobi stir fry recipe and the gobi methi. The cauliflower tastes amazing in a wide variety of other vegetables including that with everyone’s favorite veggie, the potato.
The aloo gobi sabzi has to be one of the favorite for almost everyone with the combination of the two best veggies in one dish.
What is cauliflower poriyal?
The Cauliflower Poriyal recipe is a pretty simple stir-fry kind of dish which you can make with few spices and time. A simple tempering is prepared and the small cauliflower florets are added to it. It tastes best when cooked in it’s own steam. As this vegetable gets cooked pretty fast, there is no need to add any water to it.
How to get rid of the worms in the cauliflower?
The only thing you will have to be careful is to check for the worms present in the cauliflower. Just soak the cauliflower in cold water with 1/4 cup salt and 2 tbsp vinegar. Immerse the cauliflower fully for 30 minutes. You will notice the worms would have surfaced to the top of the water.
There can be a high possibility of the unwanted guests present in the cauliflower if it is organic, but with the increasing use of the pesticides and insecticides, I hardly find any in the store bought cauliflowers these days. But if you get the worms, then you can follow the above procedure to remove them.
Do you have to soak the cauliflower?
Only if you are concerned about the worms or pesticides. Otherwise, there is no necessity for soaking the cauliflower.
How to make the cauliflower poriyal recipe?
- Heat oil in a pan and splutter mustard seeds, and other tempering ingredients.
- Fry the onion till translucent.
- Add the cauliflower and spices.
- Cook till done.
Step by Step Pictorial of the cauliflower poriyal
- Heat oil in a pan and splutter the mustard seeds. Add in the cumin seeds, garlic, curry leaves and red chili. Fry for a minute.
- Next, add in the onion. Saute until the onion turns translucent.
- Add the cauliflower florets, red chili powder, turmeric powder and salt.
- Mix well and lower the flame to simmer. Cover the pan and let the cauliflower cook in steam.
- Give it a stir and serve hot.
Pro Tips / Important Things to remember while making this cauliflower poriyal recipe
- Soak the cauliflower in cold water with salt and vinegar if you have worms in it.
- Cut the cauliflower into small florets and not too big.
- Do not add water. It gets cooked in it’s own steam.
Serving Suggestions for the cauliflower poriyal:
This simple cauliflower poriyal recipe tastes great with chapatis, phulkas, nan and any Indian bread. It goes very well with the simple plain rice and some dal. The cauliflower poriyal recipe also tastes good as a side veggie dish with jeera rice
Serve it hot.
Let’s get started with the Cauliflower Poriyal recipe, How to make cauliflower poriyal
Cauliflower Poriyal recipe
- 1 medium sized cauliflower phool gobi (about 500 grams)
- 2 to 3 tbsp oil
- 1/2 tsp mustard seeds
- 1 sprig curry leaves kadi patta
- 1 tsp cumin seeds jeera
- 2-3 whole dry red chili lal mirch
- 6 to 7 garlic cloves lahsun, finely chopped or minced
- 1/2 tsp kashmiri red chili powder lal mirch powder
- 1/2 tsp turmeric powder haldi
- 1/2 tsp salt or to taste
- Heat oil in a non-stick pan and add the mustard seeds. When the mustard seeds begin to splutter, add the cumin seeds, curry leaves,chopped garlic and whole dry red chili. Fry for about a minute.
- Now add the turmeric powder, red chili powder and the cauliflower. Add the salt to taste. Lower the flame and close the lid.
- Allow the cauliflower to cook on simmer and keep stirring it from time to time to prevent it from getting burnt at the bottom.
- Switch off the flame when the cauliflower is cooked. That will take about 15-20 minutes. Serve hot with chapati, nan, rice or jeera rice.
- Sprinkle little water if necessary if you fear your poriyal will get burnt.
- Soak the cauliflower in cold water for about half an hour with salt and vinegar to remove worms.
- Stir occasionally to prevent burning.
Signing off until next time,
This recipe was originally published in February, 2016. New, Image, Step by step photos and video have been added for better understanding for the readers. The recipe has been made printable in October 2018.
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