Cauliflower Poriyal Recipe | South Indian Style Gobi Poriyal For Rice

Cauliflower poriyal /South Indian Gobi fry is a tasty side dish for rice. When I was young, my mom used to make a spicy cauliflower poriyal recipe (In Tamil nadu style) with mild masala flavor for rasam rice as my dad likes that way. Sometimes she adds boiled peas to make it colorful and healthy.

I had already shared my mom’s all-rounder cauliflower gravy for chapathi, rice, idli, dosa. So today I thought of sharing my mom’s, South Indian style cauliflower dry curry recipe with you all. You can make it less spicy if making for kids. Even bachelors can try this recipe as its easy to make & no grinding job as well. It tastes the best with sambar rice and rasam rice. Lets see how to make Tamil nadu style cauliflower poriyal with step by step photos !

Cauliflower Poriyal Recipe / South Indian Gobi Poriyal Recipe

Cauliflower Poriyal Recipe / South Indian Gobi Poriyal Recipe Cauliflower Poriyal – side dish for sambar & rasam rice

Cuisine: Indian

Category: Poriyal

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup – 250ml

Cauliflower florets – 20 nos
Water – to parboil cauliflower
Salt – as needed
Turmeric powder – 1/4 tsp

To temper

Cooking oil – 2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Cumin seeds – 1/2 tsp
Big onion – 1 no ( finely chopped)
Ginger-garlic paste – 1/2 tsp
Curry leaves – Few
Tomato – 1 no
Red chilli powder – 1 tsp ( use 1/2 tsp for less spicy taste)
Turmeric powder – 1/4 tsp
Salt – as needed
Coriander leaves – as needed
Garam masala powder – 1/2 tsp ( optional, I din’t add)

HOW TO MAKE CAULIFLOWER PORIYAL

Take the cauliflower, remove the florets. If the florets are big, chop and make it small. Boil 5 cups of water adding turmeric powder & little salt. When the water starts to roll boil, switch off the flame. Add the cauliflower florets and rest for 5 to 10 minutes. Drain the excess water and collect the parboiled cauliflower. Set aside.

Heat oil in a kadai and splutter mustard seeds, urad dal and cumin seeds. Add finely chopped onion, ginger-garlic paste, curry leaves. Saute till raw smell goes off.

Add chopped tomato & saute until mushy (It is not shown in the picture) Add turmeric powder, salt & red chilli powder. Mix well for a minute.

Lastly add the parboiled cauliflower florets, 1/4 to 1/2 cup of water. Mix well & simmer the flame. Cover cook for 5 to 10 minutes till cauliflower becomes soft & well cooked. Check for taste, add more salt & chilli powder if needed.

Garnish with finely chopped coriander leaves. Serve with rice, sambar or rasam.

Enjoy !

Note

Adjust the quantity of chilli powder as per your taste.
You can add garam masala powder along with chilli powder for more masala flavor. You can also have this curry with chapathi if you like.
Tomato gives mild tanginess to the poriyal. So don’t skip it. If you don’t have tomato, you can add lemon juice after switching off the flame.

Try this easy, yummy cauliflower poriyal for rice and enjoy !