Cauliflower Pepper Fry Chettinad Style, a simple everyday recipe that pairs well with rice & roti or can be enjoyed as a snack. A great treat for spice lovers as the combination of pepper and green chilli is what gives this dish a flavour kick.
The versatility of cauliflower such that it can take on so many flavours. It used to be a boring vegetable. But, in the recent years we see it everywhere and has reached new heights as creative cooks have transformed the cruciferous vegetable into many avatars. With only about five grams of carbohydrates in one cup, this vegetable is also excellent choice for keto and low-carb diet. It is definitely gaining popularity as a versatile low-carb option.
There are so many ways to go creative with this humble veggie. You can roast the whole head of cauliflower in the oven until tender. Cauliflower can be separated into florets, seasoned and roasted. Or just slice it into steaks and roast. You can steam florets and mash it and substitute for mashed potatoes or pat into a crust for pizza or even make gnocchi. Today, I’m making a simple stir fry with my favourite spices!!
This is not a deep fried recipe and so we can call it a healthier version of pepper cauliflower. I love pepper flavour on cauliflower and when combined with green chillies at the end, the flavour profile goes to the next level. It not only has a slight crunch to it but also so juicy and tasty. This is the most enjoyed form of cauliflower at home. Click here to check out another Bengali style Cauliflower recipe!!
Off to Cauliflower Pepper Fry Chettinad Style!!
Easy steps to follow for
Cauliflower Pepper Fry Chettinad Stlye :
1- Cut the cauliflower into bite sized florets, wash thoroughly under running water.
2- Then, transfer them to a colander to drain and set them aside.
3- Heat oil in a pan over medium heat. Toss in some mustard and cumin seeds.
4- When they begin to sizzle and change colour, add in thinly sliced onions. Sauté for a minute and add 1 tsp ginger garlic paste.
5- Now, add the cauliflower florets and 1/2 tsp turmeric powder.
6- Mix well, cover with a lid and cook for 5-7 minutes stirring in between.
7- Open the lid, add in some salt and mix well.
8- Cover and cook for another 2-3 min.
9- Now, add in 1 tsp red chilli powder or chettinad curry powder and mix well.
10- Sauté well over medium high heat till the cauliflower turns golden brown (may take 7-10 minutes depending on the size of the florets).
11- Now, add some curry leaves, 3 slit green chillies and 1 tsp crushed black pepper powder.
12- Roast for another 2-3 min over high heat. Taste and adjust the salt if needed and turn off the heat. Don’t cook too much after adding pepper as it will impart a bitter taste.
- Cut the cauliflower into medium sized florets, wash thoroughly in running water. Then transfer them to a colander to drain. Set them aside.
- Heat oil in a pan over medium heat. Toss in some mustard and cumin seeds.
- When they begin to sizzle and change colour, add in thinly sliced onion. Sauté for a minute and add 1 tsp ginger garlic paste.
- Now, add add the cauliflower florets. To this, add 1/2 tsp turmeric powder. Mix well, cover with a lid and cook for 5-7 min stirring in between.
- Open the lid, add in some salt and mix well. Cover and cook for another 2-3 min.
- Now, add in 1 tsp red chilli powder or chettinad curry powder and mix well.
- Sauté well over medium high heat till the cauliflower turns golden brown.
- Now, add some curry leaves, 3 slit green chillies and 1 tsp crushed black pepper powder.
- Roast for another 2-3 min over high heat. Taste and adjust the salt if needed and turn off the heat.
- The cauliflower pepper fry is now ready to enjoy with rice or rotis.
- You could add more green chillies or black pepper according to your spice level.
- Drain the cauliflower florets well before tossing them in the tempered hot oil to avoid any spluttering of oil.
- You can also blanch the Cauliflower florets with a little salt, drain and add.
- You can also add finely minced garlic and ginger instead of ginger garlic paste.
- Do not cook for long after adding black pepper powder, it will impart a bitter taste to the fry.
- You can substitute red chilli powder with chettinad curry powder for a more intense flavour.
Many more to come!!…..STAY TUNED!!
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