Cauliflower rasam recipe, South Indian rasam

Cauliflower rasam recipe - A flavorful 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.

Make it as a comforting dish for cold rainy day or if you want to consume something hot.

Check out my pineapple rasam recipe and this cauliflower soup recipe in this website.

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. In-fact, 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 recipe 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 it can be had as rasam with rice and had as soup too.

Check out my 20+ rasam recipes

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How to make cauliflower rasam step by step pictures:

1. Soak tamarind in hot water for 30 mins and extract juice with a cup of water. Pressure cook toor dal meanwhile. I usually soak cauliflower in hot water with salt.

2. Gather and keep ready all the ingredients ready. In 2 cups of water, boil cauliflower, chopped tomatoes, slit green chillies, turmeric and ½ the salt.

3. Let it boil well while you temper with cinnamon, stone flower if adding and fennel, curry leaves. Once cauliflower is cooked, add tamarind extract. Continue boiling for 2 mins.

4. Meanwhile, powder coriander seeds, pepper, cumin and chilli coarsely.

5. Add to the boiling rasam.

6. In goes cooked dal, mashing well. Adjust water. Add sugar and remaining salt. Crush peeled garlic roughly.

7. Add to the boiling rasam and switch off the flame. Garnish with coriander leaves.

Be it with rice or as such, great when it's 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.

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Cauliflower rasam recipe

Cauliflower rasam recipe - A flavorful 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.

Course Appetizer

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Author Raks Anand

Servings 4

1x2x3x

Cup measurements

Ingredients

• 1 cup Cauliflower cut into tiny florets
• ¼ cup Toor dal cooked
• 1 teaspoon Tamarind packed
• 1 Tomato
• 2 Green chilli
• 5 Garlic flakes
• ¼ teaspoon Sugar
• ¼ teaspoon Turmeric
• 4 tablespoon Coriander leaves

For rasam powder

• 1 teaspoon Pepper
• ½ teaspoon Cumin seeds
• 1 teaspoon Coriander seeds
• 2 Red chilli

To temper

• 2 teaspoon Oil
• 1 inch Cinnamon
• ½ teaspoon Fennel seeds sombu/ saunf
• 1 piece Stone flower Kalpasi
• 1 sprig Curry leaves

Instructions

• 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 ½ the salt.
• Let it boil well while you temper with cinnamon, stone flower 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.
• In goes 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.

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