Cauliflower Curry with Roasted Coconut and Tamarind | Cauliflower Theeyal
The Malayalam dish “Cauliflower Theeyal” is a traditional South Indian curry made with roasted coconut, spices, and tamarind. It is a dark and flavorful curry that is usually served as an accompaniment to steamed rice and other main dishes like sambar and rasam.
Ingredients
- 1 unit Cauliflower
- 2 unit Dry red chillies
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 1 medium Onions (Cut into small pieces)
- 3 unit Green chillies
- 2 sprigs Curry leaves
- 1 tsp Turmeric
- 2 cups Coconut, shredded
- 1 tbsp Coriander powder
- 1 tbsp Red chilli powder
- 2 cups Tamarind (Soaked in hot water)
- 1 tsp Salt (Adjust to taste)
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Instructions
- 1Soak the tamarind in hot water for at least 15 minutes. Alternatively, you may use tamarind paste.
- 2In a pan, heat coconut oil over medium flame. Add shredded coconut and curry leaves, roasting until the coconut turns dark brown. Add coriander powder and red chilli powder, then turn off the heat. Allow the residual heat to roast the spices further. Spread the mixture on a flat plate to cool.
- 3Once the roasted coconut mixture has cooled, transfer it to a grinder and process into a fine paste without adding water. Set aside.
- 4In a pan, heat coconut oil. Add mustard seeds and allow them to splutter. Add dry red chillies, onions, cauliflower, green chillies, curry leaves, salt, and turmeric. Sauté on high flame for about 5 minutes until the water evaporates.
- 5Add the tamarind water and the ground coconut paste to the pan with the cauliflower. Mix well and bring to a boil over high flame for about 5 minutes. Serve hot with rice.
