Cauliflower Stew
Stew is generally served along with Appam and Idiyappam ( string hoppers). It is a mildly spicy ( I make it spicy to suit my family preference), coconut milk based gravy. The coconut milk gives the stew a rich flavour.
I generally make potato stew with appam. Today, since I had bought s huge, fresh cauliflower, have made a spicy Cauliflower Stew:)
Ingredients
Chopped onions- 3/4 th cup
Chopped tomatoes- 1/2 cup
Chipped cauliflower- 3 cups
Coconut milk powder- 5 tbsps
Water- 2 cups
Salt to taste
Oil- 1 tbsp
Red chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Mustard – 1 tsp
Split urad dal( ullundhu)- 1 tsp
Curry leaves- few
Hing- 1/8th tsp
Method
Blanch the cauliflower ( cook the cauliflower in boiling salted water for few mins). Drain and keep it aside.
Heat oil in a pan. Add mustard. When it starts spluttering, add urad dal, hing and curry leaves. Sauté for few seconds and add chopped onions. When the onions turn pink, add chopped tomatoes, salt to taste, turmeric powder and chilli powder. Mix well and sauté for a min.
Add a cup of water and mix well. When the water started boiling, add the blanched cauliflower, mix well, close the pan with a lid and cook till the cauliflower becomes soft.
Now reduce the flame. Dissolve coconut milk powder in a cup of water without any lumps. Add this thick and smooth coconut milk to the gravy and mix welly. Gently mash the cauliflower with a potato masher. Check the seasonings and simmer for 10 mins.
Serve hot with appam/ Idiyappam/ idli/ dosa.
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