Cauliflower milagu curry is made with flavourful fresh ground masala, spices like black pepper, coriander seeds, red chilli, fennel seeds.
I love cauliflower a lot, as in my childhood, have never eaten this vegetable. Only after marriage I started eating and love it. Aj eats very selective veggies as side dish for his lunch and cauliflower is one of them. So after I started making for him, my weekly menu has cauliflower curry for sure. He likes it without coconut. But I really got bored of cauliflower these days, just by cooking it these many times. I just pick the cauliflower if it comes in my plate of biryani or Kurma and pass it to Aj.
One of the reason is bored of cooking it, but there’s another reason too. The cauliflower we get here is too soft when it gets cooked. It becomes mushy. The texture is so different which is why I hate. I always feel it’s so artificial. So these days I have switched to organic cauliflower or if I get, Australian cauliflower. These taste so much better and real, has texture in it. Though it costs a bomb.

Few days back, when me and Jeyashri went to Little India, I could get Indian cauliflower, so wanted to try this masala curry which I tasted once in Nalan restaurant. It was so flavourful with lots of onion, masalas I could see was clove, fennel and black pepper. but the curry was yellowish. I thought I should try it at home as I do my vazhakkai curry. After few tries, this is the close I could get to the curry I tasted, though not exactly the same.

Cauliflower milagu curry recipe

Recipe Cuisine: Indian | Recipe Category: Sides
Prep Time: 15 mins | Cook time: 20 mins | Serves: 3 | Author: Raks anand

Click here for cup measurements

Cauliflower milagu curry is made with flavourful fresh ground masala, spices like black pepper, coriander seeds, red chilli, fennel seeds.

Click here to read cauliflower milagu curry in tamil

Ingredients

Cauliflower – 1 medium
Onion – 1
Tomato – 2
Turmeric – ¼ tsp
Salt – As needed
Oil – 1 tbsp

To grind

Red chilli – 3
Black pepper – ¾ tsp
Coriander seeds – 1 tsp
Fennel seeds – ½ tsp
Garlic – 2 flakes

To temper

Oil – 1 tbsp
Mustard – ½ tsp
Cinnamon – ½ inch piece
Cloves – 2
Fennel – ½ tsp
Curry leaves – 1 sprig

Method:

Boil water and dunk cauliflower florets cut into bite size pieces (2 cups). Add salt and ⅛ teaspoon turmeric to it. Keep aside.
Grind the masalas first without water and then add ¼ cup water to grind it coarsely.
Heat a heavy bottomed pan/ kadai and add the tempering items in order. Add sliced onion.
Fry until transparent and add finely chopped tomato. Add required salt, remaining turmeric.Cook until mushy.
Add the cauliflower strained from water. Add ground masala.
Cook covered for 3 minutes or until the water evaporates.
Oil will start ooze out and the curry becomes shiny. Cook further more adding oil, to reduce the cauliflower and masala becomes fragrant.

Notes

If you are cooking the cauliflower that cooks quickly and mashed easily, do not add much water.
You can reduce tomato to one.
If you do not own a mixer to grind masalas, feel free to use red chilli powder, coriander seeds powder, black pepper powder and crushed garlic, fennel.