My Mum used to do this for Appam. Hers is with traditional coconut milk and even in the paste it has coconut. Since I normally do it for Appam which is already having coconut milk I substitute coconut milk to soya milk. If you are using Coconut milk adjust the chilli powder. This is one of my favourite
Ingredients:
- Onions – 1
- Tomatoes – 2 (medium sized)
- Ginger garlic paste – 1 tsp.
- Cauliflower – 1 large ( US size)
- Soya Milk – 1/4 cup
- Red chilli powder- 1 tsp. (Adjust it to you taste)
- Salt – as required
- Oil – to fry
- Cumin seeds – 1/2 teaspoon.
- Curry leaves- few
- Chopped coriander leaves – 1 tablespoon
- Slit green chillies – 2
Grind Together
- Grated fresh coconut – 2 table Spoon
- Poppy seeds – 1/2 teaspoon.
- Roasted gram – 2 teaspoon
- Garam masala powder – 1/2 tsp.
- Cahewnut – 2
Method
Chop onions, tomatoes and cauliflower into fine pieces.
Wash cauliflower well and Put it in salted hot water for 10 mins. Drain the water.
Heat oil, add cumin seeds, curry leaves, green chillies and then onions.
Fry till it turns transparent and add ginger garlic paste and fry till nice aroma comes
Add cauliflower pieces.
Stir till cauliflower is 1/2 Cooked, add red chilli powder, mix well and then add chopped tomatoes.
Pour little water and keep closed till cauliflower 3/4 cooked.
Add ground paste and salt.
Cook till gravy becomes kurma consistency.
Pour Soya Milk. When it attains boiling point, remove from fire.
Garnish with coriander leaves.
Wash cauliflower well and Put it in salted hot water for 10 mins. Drain the water.
Heat oil, add cumin seeds, curry leaves, green chillies and then onions.
Fry till it turns transparent and add ginger garlic paste and fry till nice aroma comes
Add cauliflower pieces.
Stir till cauliflower is 1/2 Cooked, add red chilli powder, mix well and then add chopped tomatoes.
Pour little water and keep closed till cauliflower 3/4 cooked.
Add ground paste and salt.
Cook till gravy becomes kurma consistency.
Pour Soya Milk. When it attains boiling point, remove from fire.
Garnish with coriander leaves.
Source: Malika Badrinath, My Mum recipe and modified to our taste
