Cintapandu Kaliphlavar Kura | Cauliflower Koora

  • Prep Time
    30 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Cintapandu Kaliphlavar Kura | Cauliflower Koora is a delicious side dish.

Cintapandu Kaliphlavar Kura | Cauliflower Koora is a traditional sabji. This is a quick and easy dish. This sabji is a special idea for any time meal. You can prepare it with easily available ingredients from your kitchen. It tastes amazing with hot rice or chapati. In addition, this is not only easy to make but also tasty recipes from Indian cuisine. Moreover, this is an ideal meal for your family. So try to make this recipe in your kitchen and let us know your feedback.

This recipe was prepared by lovely Moms: Triveni Ji and Shanti Kota Ji

Tips and Suggestions by the Mom Chef:

  • All spices should not be added to the tadka at the same time.
  • Green chilli should be added after adding the tamarind paste, to prepare nice flavorful sabji.
  • Use crushed red chilli instead of red chilli powder to prepare this sabji.
  • Turn off the flame before adding the mustard paste to the cooked sabji, otherwise the sabji becomes bitter.
  • You can prepare this sabji with bottle gourd, raw banana, or potato.

For more such exciting recipes like Cintapandu Kaliphlavar Kura | Cauliflower Koora, please click on the following links :

  1. Oats Dosa with Coconut Chutney
  2. Gobhi Aloo Curry | Cauliflower Potato Curry
  3. Sambhar Rice With Mix Veg Raita

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Ingredients

  • Sesame Oil / Til Ka Tel - 1 tbsp
  • Cauliflower / Gobhi - 1 Cup
  • Water - As required
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Green Peas / Matar - 1/2 Cup
  • Salt - As per taste
  • FOR PREPARING CURRY :
  • Mustard Powder / Rai Powder - 2 tsp
  • Water - As required
  • Sesame Oil / Til Ka Tel - 1 tbsp + 1 tsp
  • Dry Red Chilli / Sukhi Lal Mirch - 1
  • Bengal Gram / Chana Dal - 1/4 tsp
  • Black Gram / Urad Dal - 1/4 tsp
  • Fenugreek Seeds / Methi Dana - 1/4 tsp
  • Mustard Seeds / Rai - 1/2 tsp
  • Asafoetida / Hing - 1/4 tsp
  • Tamarind Pulp / Imli Ka Paste - 3 tsp
  • Salt - As per taste
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Crusher Red Chilli / Kuti Lal Mirch - 1/2 tsp + As required
  • Curry Leaves / Curry Patta - A few
  • Green Chilli / Hari Mirchi - 1
  • tsp = teaspoon
  • tbsp = teaspoon

Instructions

  1. Boil water in a pan. Add salt and cauliflower. Boil it for 2 to 3 minutes on medium flame. Then strain it.
  2. Spread boiled cauliflower on the clean kitchen towel and let it dry.
  3. Heat sesame oil in an iron pan. Add cauliflower and turmeric powder. Cover the pan with a lid. Cook it for 1 to 2 minutes on medium flame.
  4. Then add green peas and salt. Mix well. Cover the pan with a lid. Cook it for 1 to 2 minutes on medium flame. Once done, turn off the flame and keep it aside.
  5. FOR PREPARING MUSTARD PASTE :
  6. Take mustard powder and 1 tsp of crushed red chilli powder in a bowl. Add 1 tsp of sesame oil. Mix well. Add a little water and mix well. Keep it aside for 30 minutes.
  7. FOR PREPARING CURRY :
  8. Heat 1 tbsp of sesame oil in an iron pan. Add dry red chill and chana dal. Saute it for a few seconds on medium flame.
  9. Then add urad dal. After 4 to 5 seconds add fenugreek seeds. Then add mustard seeds. Mix well and saute it for a few seconds on medium flame.
  10. Now add asafoetida and mix well. Add tamarind paste, salt, turmeric powder, crushed red chilli, curry leaves, and green chilli. Mix well. Saute it for 1 to 2 minutes on medium flame.
  11. Then add cooked cauliflower and green peas. Mix well. Cover the pan with a lid. Cook it for 1 to 2 minutes on medium flame.
  12. Then turn off the flame and add the prepared mustard paste. Mix well. Cover the pan with a lid for 2 minutes. Once done, take it out in a serving bowl.
  13. 'Cintapandu Kaliphlavar Kura | Cauliflower Koora' is ready to be served with roti and chawal.

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