Cauliflower rasam recipe – A flavourful and light rasam which you can drink as such as soup too. With tiny cauliflower florets in it adding great texture and flavour to the rasam.
I tasted cauliflower rasam in Komala vilas in Singapore few years back. It was flavourful and quite new flavour to me as they had used some spices which I regularly do not add in rasam. Infact I didn’t try as I know Vj would not like it. But when I got Indian cauliflower in Little India, I was so desperate to try this cauliflower rasam. Just the tempering is quite different from the regular ones I make, but that is the one which makes this rasam so different from others.Inspired after watching this video, though I was not comfortable in pressure cooking, made it my way.
I loved it so much as soup, had twice as soup. The best part is
How to make cauliflower rasam step by step pictures:
- Soak tamarind in hot water for 30 mins and extract juice with a cup of water. Pressure cook toor dal mean while. I usually soak cauliflower in hot water with salt.
- Gather and keep ready all the ingredients ready. In 2 cups of water, boil cauliflower, chopped tomatoes, slit green chillies, turmeric and 1/2 the salt.
- Let it boil well while you temper with cinnamon and fennel, curry leaves. Once cauliflower is cooked, add tamarind extract. Continue boiling for 2 mins.
- Meanwhile, powder coriander seeds, pepper, cumin and chilli coarsely.
- Add to the boiling rasam.
- Add cooked dal, mashing well. Adjust water. Add sugar and remaining salt. Crush peeled garlic roughly.
- Add to the boiling rasam and switch off the flame. Garnish with coriander leaves.
Be it with rice or as such, great when its hot! P.S. Please note that, pure copper, without any coating inside is not advisable for cooking or serving food. This is just for photography purpose.