| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian |
6 |
Servings |
INGREDIENTS
| 3/4 |
kg |
Cauliflower |
| 100 |
g |
Green peas; shelled |
| 1/2 |
ts |
Turmeric |
| 2 |
tb |
Coriander leaves; cleaned |
|
|
Salt; to taste -To Grind— |
| 1/4 |
|
Coconut; grated |
| 1 |
ts |
Coriander seeds |
| 2 |
|
Red chiles |
|
|
5 cm. piece tamarind |
| 1 |
ts |
Coconut oil -For Seasoning— |
| 1 |
tb |
Black mustard seeds |
| 1 |
ts |
Black gram dal |
| 2 |
|
Red chiles; broken |
| 1 |
tb |
Coconut oil |
INSTRUCTIONS
Clean and cut cauliflower into flowerettes. Wash well, along with the peas.
Then add turmeric and salt. Cook till done. Heat oil and fry coriander
seeds and red chilies until pink. Grind this with the coconut and tamarind
to a thick paste. Heat oil and add mustard seeds, black gram dal and red
chilies. When brown, pour over the vegetables. Mix in the ground paste and
coriander leaves. Bring to a boil and serve hot.
You can substitute okra (cut in 2 cm. pieces) for the cauliflower. Omit
peas.
From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy
Akhileswaran
Recipe by: Southern Delights by Parwathy Akhileswaran
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 17, 1998
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