1 Cauliflower (cut into small florets,wash and clean)
2 Full Tomatoes
1 Big onion chopped
2 pods Garlic
2 tbsp black peppercorns
2 tbsp cumin seeds
2 tbsp tur dal
2 tbsp coriander seeds
12-15 curry leaves
4-5 dried red chillies
2 tsp oil (Nallennai for preference)
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp urad dal
1 cup coconut milk
Salt to taste
Water as required
Half boil the cauliflower florets in microwave for about 5 seconds and keep it aside without draining the water.
Heat 1/2 tsp oil in a pan, add the peppercorns, cumin seeds, coriander seeds, tur dal, curry leaves, tomatoes and red chilies and fry on medium heat. Take the pan off the heat when the dal turns golden and let it cool.
Grind the roasted ingredients to a fine powder. Then add 1/2 cup water and grind to a homogenous masala paste. It will thicken quite quickly, so add a little more water as required to make it thick and pourable.
Heat the remaining oil in the pan, add the mustard seeds and urad dal, cover the pan and let the seeds pop on high heat for a 30-60 seconds. Add the turmeric powder.
Dissolve the masala paste in 1-1/2 cups water and pour into the pan. Add salt to taste and stir.
Now add the already half cooked cauliflower with water.
Let the kuzhambu come to a boil (add water if it is too thick, but don’t make the kuzhambu runny), now add the coconut milk and then simmer on medium heat for 5 minutes.
Serve hot with Dosa / Idly .