Cauliflower Curry South Indian Recipe. Mix everything together and let it cool down. Add in the mustard seeds, cumin seeds and the curry leaves.
Evaporate any remaining liquid and lightly brown the potatoes and cauliflower, flipping them over occasionally with a spachula. Add onions, green chillies, curry leaves and ginger garlic paste. In the same pan, heat oil and add mustard seeds.
If The Florets Are Big, Chop And Make It Small.
Heat until fragrant, 1 to 2 minutes. Add salt and sprinkle some water and cover the pan with a lid and allow the florets to cook for. Add the chopped onions and saute until it takes a light golden shade.
Serve The Cauliflower Curry Recipe Andhra Style With Roti, Naan, Or Other Indian Flatbread.
Drain water from cauliflower and add the florets to the pan and give a nice toss. Mix in water until a paste forms. Let it simmer for a couple of minutes.
Take A Deep Pan And Heat A Tablespoon Of Oil Until Hot.
Mix everything together and let it cool down. Add the tomatoes chopped finely and add all the red chilly powder and sambar powder and salt to taste. Add the peas, salt and the ground masala with.
Add In The Mustard Seeds, Cumin Seeds And The Curry Leaves.
It will make a great snack if your lunch or dinner is too full! By making sure that a few of the vegetables lightly brown, you will end up with a much more flavorful curry. Add cauliflower florets, tomatoes, turmeric powder and salt.
In A Pan Add Oil And Add The Mustard Seeds.
Cool and grind to a fine powder. Add in the cooked cauliflower and let it simmer for a couple of minutes more. Slice zucchini thickly.melt butter in large pot.