Cauliflower Mezhukkupuratti

A Kerala style cauliflower stir fry

Cauliflower is trending……in the form of pizza bases, gnocchi, taco fillings, hash brown, etc…you name it and we probably have a recipe out in the virtual world for it ! The Indian cuisine is no stranger to this vegetable. East, West, North or South Indian cuisine uses cauliflower and the beauty being, incorporating it so well with the regional spices.

The cauliflower is not native to the cuisine of India, but it has found a great place in it’s cuisine. It has been in use for about 150 years in the Indian food scene, introduced by the British when they colonized India. Carrot, cauliflower, potatoes, oranges, tomatoes are some vegetables that were brought to India by its colonizers.

This recipe uses a classic South Indian cuisine spice blend and the majority of the heat comes from fresh, whole black peppercorns! Hence the name Mezhukkupuratti – stir fried in a spice blend. A very very easy recipe to put together! Once again my interpretation of the classic mezhukkupuratti.

Recipe : Cauliflower Mezhukkupuratti

Prep Time : 10 minutesCook Time : under 15 minutes
Spice Level : 🌶🌶Ease Level : 😃
Serves – 4 Dry curry / Stir Fry

Ingredients :

  1. Cauliflower florets – 400 grams
  2. Red Onion – finely chopped – 1/2 cup (can use shallots instead)

For the tempering :

  1. Coconut oil as needed
  2. Black mustard seeds – 1/2 teaspoon
  3. Split white urad dal – 1/2 teaspoon
  4. Asafetida/Hing – 1/8 teaspoon (use ginger instead)

For the spice powder :

  1. Cumin seeds – 1 teaspoon
  2. Whole black pepper – 1 teaspoon or to taste
  3. Coriander seeds – 1/2 teaspoon
  4. Kashmiri dry red chili – 2 (use any mild variety or paprika powder)
  5. Curry Leaves – 4 or 5 (optional)

How to :

  1. Powder all ingredients under the spice powder using a spice grinder and keep aside.
  2. In a skillet on medium high heat, add coconut oil and get the tempering going.
  3. Add the mustard seeds, let it crackle,then add the urad dal, let it turn light brown and then add the hing.
  4. Add the chopped onion and cook until well done, caramelized.
  5. Next add the florets and some salt, cover the skillet and let it cook for 3 minutes
  6. Open lid, toss well and cook to desired crunch level. We love it all dente. Do not overcook them, they taste best when there is a slight crunch left in it.
  7. Now add the spice powder and toss well to combine all ingredients. Let sit on medium heat for 2 minutes until all the spices emit a good aroma.
  8. Check for salt and remove from heat.
  9. Serve with rice or chapati. Absolutely delicious curry ready!

Notes :

  • Use vegetables like green beans, plantain, potatoes, sweet potatoes instead of cauliflower.
  • If you have the time, slightly toast the spice blend in a heated skillet and then make a powder. Completely optional.

As always, a highly customizable recipe, so make it your own and enjoy!! Thank you for stopping by !

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