Cauliflower Poriyal

How to Prepare

1. Wash and finely chop 5 large cauliflowers into small florets.
2. Heat 10 tablespoons of oil in a large wok or kadai over medium heat.
3. Add 5 teaspoons of mustard seeds and wait until they splutter.
4. Add 5 teaspoons of urad dal and 5 teaspoons of chana dal, and sauté until golden brown.
5. Add 10-15 dried red chilies (broken) and 5 teaspoons of asafoetida, and sauté for a few seconds.
6. Add 100 curry leaves and stir for a moment.
7. Add the chopped cauliflower florets and mix well to coat with the tempering.
8. Add salt to taste (approximately 5 teaspoons) and 2.5 teaspoons of turmeric powder, and mix well.
9. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
10. Add 2.5 cups of freshly grated coconut and mix well.
11. Cook for another 2-3 minutes, stirring to combine the flavors.
12. Turn off the heat and serve hot as a side dish with rice and sambar or rasam.