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cauliflower poriyal in a plate on a paper

Cauliflower Poriyal recipe

 A simple and tasty cauliflower poriyal recipe which will get cooked in a jiffy with the flavorful Indian spices.
Course Side Dish
Cuisine Indian, South Indian
Keyword cauliflower poriyal
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 217kcal
Author Fareeha


  • 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.