Cauliflower Milagu Pirattal, Cauliflower Pepper Fry Recipe

Recipe for chettinad style Cauliflower Milagu Pirattal, Cauliflower Pepper Fry Recipe made with homemade masala. Recipe with step by step pictures.

This is a simple everyday recipe that goes well with rice or rotis or can be even had just as is. The flavour of pepper is what makes this dish come alive.

For the masala We will first make a home made masala powder. Get all the spices ready. The masala powder has poppy seeds (khus khus). If khus khus is not available in a place where you live, you can substitute with a little dry coconut or even skip it.

Dry roast all the masala ingredients on a low flame for 3-4 minutes. The spices will turn very aromatic and will change color to slightly golden / brown. Set aside to cool.

Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.

In the mean time, cut the cauliflower into florets. If you live in India, the cauliflower we get in the market almost always has a few green worms. So wash them well in water and let it soak in a bowl filled with water mixed with a tablespoon of turmeric and couple of tablespoon of salt. Soak the cauliflower for 15 minutes. Strain the cauliflower and set aside. This will remove the worms.

Crush the garlic in a mortar and pestle. Set aside.

Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.

Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.

Once the tomatoes are cooked, add in the masala powder. Mix well to combine.

Add in the cauliflower and half a cup of water. Cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked after 10 minutes.

Switch off the flame and garnish with coriander leaves.

For the Masala

• 2 sprigs curry leaves
• 2 teaspoon fennel seeds
• 2 tablespoon khus khus (white poppy seeds)
• 2 teaspoon black pepper
• 1/2 inch piece cinnamon
• 1/2 of a star anise

For the perattal

• 500 grams cauliflower
• 1/2 cup water
• 1 tablespoon sesame oil (Indian gingely oil)
• 1/2 teaspoon cumin seeds
• 10 cloves garlic
• 1 onion, sliced
• 1 teaspoon salt
• 2 tomatoes, chopped
• 2 sprigs coriander leaves, chopped

1. Dry roast all the masala ingredients on a low flame for 3-4 minutes. Set aside to cool.Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.
2. Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.
3. Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.
4. Once the tomatoes are cooked, add in the masala powder. Mix well to combine.
5. Add in the cauliflower and half a cup of water. Cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked after 10 minutes.
6. Switch off the flame and garnish with coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

For the Masala

• 2 sprigs curry leaves
• 2 teaspoon fennel seeds
• 2 tablespoon khus khus (white poppy seeds)
• 2 teaspoon black pepper
• 1/2 inch piece cinnamon
• 1/2 of a star anise

For the perattal

• 500 grams cauliflower
• 1/2 cup water
• 1 tablespoon sesame oil (Indian gingely oil)
• 1/2 teaspoon cumin seeds
• 10 cloves garlic
• 1 onion, sliced
• 1 teaspoon salt
• 2 tomatoes, chopped
• 2 sprigs coriander leaves, chopped

1. Dry roast all the masala ingredients on a low flame for 3-4 minutes. Set aside to cool.Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.
2. Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.
3. Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.
4. Once the tomatoes are cooked, add in the masala powder. Mix well to combine.
5. Add in the cauliflower and half a cup of water. Cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked after 10 minutes.
6. Switch off the flame and garnish with coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/cauliflower-milagu-pirattal/

Recipe for mutton elumbu rasam. Mutton broth simmered to a thick soup with home made masala powder. Very comforting recipe for cold and nasal congestion. மட்டன் எலும்பு ரசம்

Mutton rasam is a very simple and very comforting recipe served when someone in the family is down with cold or a nasal congestion. Its usually served as a soup or mixed with rice and served as rasam rice. It tastes heavenly when mixed with rice. The natural antihistamine in the kitchen!

Here is the video of how to do Mutton Rasam.

Prep Work For this recipe, we need to make a spice powder. This spice powder is the main ingredient that flavors the mutton rasam. We will be dry roasting all the ingredients and the grind it to a powder. Take a pan and add in all the ingredients listed under spice powder. Dry roast all the ingredients on a low flame for 3-4 minutes. The spices will turn very aromatic and will change color to slightly golden / brown. Set aside to cool.

Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.

Boil the mutton bones with turmeric, salt and water for 20 minutes in a pressure cooker.

Switch off the flame and let the pressure from the cooker release naturally. Set aside.

Tempering the mutton rasam Heat sesame oil in a pan and add in the chopped garlic, shallots (small onions) and curry leaves. Saute till the onions are soft.

Add in the tomatoes and the salt. Remember that we already cooked the mutton bones with salt. So be cautious not to over salt the rasam.

Cook the tomatoes till its soft and cooked down. Add in the spice powder and saute for a few seconds. Do not saute for a long time after adding the spice powder. The spice powder may burn.

Add in the cooked mutton along with the water.

Simmer for five minutes. Add in the coriander leaves and remove from heat.

Serve the rasam as a first course as soup or as a main course mixed with rice. It tastes heavenly when mixed with rice.

For the spice powder

• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 2 dried red chillies

Cooking the mutton stock

• 250 grams mutton bones
• 4 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder

For tempering the rasam

• 2 teaspoon Indian sesame oil (gingely oil)
• 5 cloves garlic, chopped
• 10 small onions (shallots), chopped
• 2 sprigs curry leaves
• 1 country tomato
• 1/2 teapsoon salt
• 2 sprigs coriander leaves

Prep work

1. Dry roast all the ingredients on a low flame for 3-4 minutes. Set aside to cool. Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.
2. Boil the mutton bones with turmeric, salt and water for 20 minutes in a pressure cooker. Switch off the flame and let the pressure from the cooker release naturally. Set aside.

Tempering the mutton rasam

1. Heat sesame oil in a pan and add in the chopped garlic, shallots (small onions) and curry leaves. Saute till the onions are soft.
2. Add in the tomatoes and the salt. Cook the tomatoes till its soft and cooked down.
3. Add in the spiced powder and saute for a few seconds.
4. Add in the cooked mutton along with the water.
5. Simmer for five minutes. Add in the coriander leaves and remove from heat.
6. Serve the rasam as a first course as soup or as a main course mixed with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: soup
• Cuisine: Tamilnadu