Cauliflower Leaves Chutney Recipe
A vegetarian South Indian Recipes recipe with cauliflower leaves, tomato, tamarind. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
18 steps- 1
To begin making Cauliflower Leaves Chutney Recipe, select the innermost layer of cauliflower leaves and wash them thoroughly
cauliflower leaves(1 cup)sprig curry leaves(1) - 2
Pat dry and chop them into small cubes
- 3
In a kadai, add a teaspoon of oil and fry urad dal and red chilli until the urad dal turns golden
tablespoons white urad dal (split)(2)dry red chilli(4) - 4
Keep aside
- 5
In the same pan, heat some oil on medium low heat and put in the chopped cauliflower leaves, sprinkle some salt and cook covered stirring occasionally until the cauliflower leaves are tender
cauliflower leaves(1 cup)salt - to tastesprig curry leaves(1) - 6
When you pinch a piece with a fork, you feel the tenderness
pinch asafoetida (hing)(1)pinch turmeric powder (haldi)(1) - 7
Now add roughly chopped tomatoes, garlic and mix well
tomato(3/4 cup)cloves garlic(3) - 8
Cook until tomatoes are mushy
tomato(3/4 cup) - 9
Let the mixture cool down in order to grind it
- 10
In a mixer jar, add urad dal and red chillies and grind them coarsely
tablespoons white urad dal (split)(2)dry red chilli(4) - 11
Now add cauliflower tomato mixture and grind into a smooth paste
cauliflower leaves(1 cup)tomato(3/4 cup) - 12
Add a bit of water if required
- 13
Make sure that it is not runny
- 14
Check for salt and adjust
salt - to taste - 15
In a tadka pan, heat a teaspoon of oil, add mustard seeds and allow them to splutter
mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 16
Once done, add jeera, hing, and curry leaves
cauliflower leaves(1 cup)sprig curry leaves(1) - 17
Pour this on the chutney and mix well
- 18
Serve Cauliflower Leaves Chutney Recipe with Thavala Adai Recipe and Ghee for breakfast on a weekday
cauliflower leaves(1 cup)sprig curry leaves(1)
Rate this recipe
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Cauliflower Leaves Chutney Recipe
A vegetarian South Indian Recipes recipe with cauliflower leaves, tomato, tamarind. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin making Cauliflower Leaves Chutney Recipe, select the innermost layer of cauliflower leaves and wash them thoroughly
cauliflower leaves(1 cup)sprig curry leaves(1) - 2
Pat dry and chop them into small cubes
- 3
In a kadai, add a teaspoon of oil and fry urad dal and red chilli until the urad dal turns golden
tablespoons white urad dal (split)(2)dry red chilli(4) - 4
Keep aside
- 5
In the same pan, heat some oil on medium low heat and put in the chopped cauliflower leaves, sprinkle some salt and cook covered stirring occasionally until the cauliflower leaves are tender
cauliflower leaves(1 cup)salt - to tastesprig curry leaves(1) - 6
When you pinch a piece with a fork, you feel the tenderness
pinch asafoetida (hing)(1)pinch turmeric powder (haldi)(1) - 7
Now add roughly chopped tomatoes, garlic and mix well
tomato(3/4 cup)cloves garlic(3) - 8
Cook until tomatoes are mushy
tomato(3/4 cup) - 9
Let the mixture cool down in order to grind it
- 10
In a mixer jar, add urad dal and red chillies and grind them coarsely
tablespoons white urad dal (split)(2)dry red chilli(4) - 11
Now add cauliflower tomato mixture and grind into a smooth paste
cauliflower leaves(1 cup)tomato(3/4 cup) - 12
Add a bit of water if required
- 13
Make sure that it is not runny
- 14
Check for salt and adjust
salt - to taste - 15
In a tadka pan, heat a teaspoon of oil, add mustard seeds and allow them to splutter
mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 16
Once done, add jeera, hing, and curry leaves
cauliflower leaves(1 cup)sprig curry leaves(1) - 17
Pour this on the chutney and mix well
- 18
Serve Cauliflower Leaves Chutney Recipe with Thavala Adai Recipe and Ghee for breakfast on a weekday
cauliflower leaves(1 cup)sprig curry leaves(1)
Rate this recipe
