Home » Soups , Salads & Curry » Cauliflower Stew


1. Cauliflower – 1 kilo
2. Potato – 500 gram
3. Onion – 3
4. Ginger – 1 piece
5. Green chilly – 5
6. Coconut – 1
7. Mustard seed – 1 spoon
8. Oil – 100 gram
9. Corn flour – 1 spoon
10.Garlic – 1
11.Vinegar – 1 spoon
12.Curry leaves – 2 strand
13.Cinnamon stick – 2 piece
14.Cloves – 5
15.Cardamom – 5
16.Pepper powder – 1 spoon
17.Salt – as required

Cut the cauliflower into small pieces. Dissolve the corn flour in mild hot water and marinate it in cauliflower pieces. Peel off the skin of potato and cut it into pieces. Cut the onion, ginger, green chillies into long pieces. Crush the garlic and pepper. Grate the coconut and take out half cup of thick milk ( onnam pal) , and 3 cup of medium thick ( randam pal) and keep it aside. Also crush the cloves, cinnamon, and cardamom.

Method of preparation

Take a vessel. Add oil and heat. When it gets heated, add mustard seeds, curry leaves and allow spluttering. Then add the crushed items and long sliced items into it and saute. After that you remove it from the oil and keep it aside. In the same oil, add cauliflower and potato and saute. Then add half of vinegar, salt and randam pal into it. When the gravy gets thickened, add the onnam pal and remove it from the stove. You can serve this with appam or chappathi.

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