Simple and delicious everyday dish made with cauliflower and peas tossed in a tomato based masala. Recipe with video.
This is my mum’s cauliflower and peas masala recipe that she would make once a week. This is a very simple recipe that uses a scant amount of oil and goes perfectly well with rice for an everyday South Indian lunch. Sometimes, all I do is to make a big pot of these and have this as lunch sans the rice. The green peas are starchy and will keep you full for hours.
Do not go overboard on the masala powders for this recipe. The flavors are very subtle and another important thing is to not over cook the cauliflower. Also cut the cauliflower into small florets. The size matters for this recipe. The veggies cook evenly and the masalas coat well.
Since the Indian cauliflower always has small worms inside, it’s a good idea to soak the cut florets in salted hot water for a couple of minutes. The salted water brings the worms out. Wash and drain and proceed with the recipe.
Here are the products you can buy online for making this recipe
Electric Kettle – https://amzn.to/3fMABaw Garlic Press – https://amzn.to/3FOhhUG Triply Saute Pan – https://amzn.to/3Kj6ghR Wooden Chopping Board – https://amzn.to/3FvqZet Deep Kadai with Glass Lid https://amzn.to/3nvD5OL Potato Masher https://amzn.to/3fK1zPR
Here is the video of how to make Cauliflower Pattani Masala
1 teaspoon Indian sesame oil 1/2 teaspoon mustard seeds 2 green chillies, slit 2 dried gundu chillies 3 sprigs curry leaves, finely chopped 1 cup onion, finely chopped 4 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/4 teaspoon asafoetida 2 tomatoes, finely chopped 1/4 cup water 500 grams cauliflower 1.5 cups fresh green peas 2 tablespoon coriander leaves, finely chopped
Heat oil in a pan and add in the mustard seeds, green chillies, dried chillies, and chopped curry leaves. Let the mustard seeds crackle.
Add in the onions, garlic and the salt. Saute for a few minutes till the onions are golden.
Add in the turmeric powder, red chilli powder and the asafoetida. Saute for a few seconds.
Add in the tomatoes and stir once. Cover the pan with a lid and cook till the tomatoes are mushy. Slightly mash the tomatoes. Add 1/4 cup water and mix well to combine.
Add in the cauliflower and the green peas. Cover the pan and cook for 10- 12 minutes till the florets are tender.
Finish with a generous sprinkling of coriander leaves.
Serve with rice or roti.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
1 teaspoon Indian sesame oil 1/2 teaspoon mustard seeds 2 green chillies, slit 2 dried gundu chillies 3 sprigs curry leaves, finely chopped 1 cup onion, finely chopped 4 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/4 teaspoon asafoetida 2 tomatoes, finely chopped 1/4 cup water 500 grams cauliflower 1.5 cups fresh green peas 2 tablespoon coriander leaves, finely chopped
Heat oil in a pan and add in the mustard seeds, green chillies, dried chillies, and chopped curry leaves. Let the mustard seeds crackle.
Add in the onions, garlic and the salt. Saute for a few minutes till the onions are golden.
Add in the turmeric powder, red chilli powder and the asafoetida. Saute for a few seconds.
Add in the tomatoes and stir once. Cover the pan with a lid and cook till the tomatoes are mushy. Slightly mash the tomatoes. Add 1/4 cup water and mix well to combine.
Add in the cauliflower and the green peas. Cover the pan and cook for 10- 12 minutes till the florets are tender.
Finish with a generous sprinkling of coriander leaves.
Serve with rice or roti.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/cauliflower-pattani-masala/
Recipe for easy to do Moong Sprouts Curry with coconut milk. Serve with rice or chapati. Recipe with video.
This Moong Sprouts Curry is an easy recipe that can be put together in under 30 minutes. Perfect for that busy weeknight dinner. There is no grinding of masalas etc… in this recipe making it perfect for bachelors to try. I have used canned coconut milk in this recipe to keep it simple.
Home made moong sprouts are preferred but if you are hard pressed for time, readymade works just fine. Here is the recipe to make sprouts at home. https://www.kannammacooks.com/sprout-moong-mung-beans-moong-sprout/
Moong sprouts, Horse Gram sprouts, Moth sprouts etc… can be used for making this recipe. Sometimes I use mixed sprouts too. I cook the sprouts in the pressure cooker briefly to make it a little soft. Alternatively the sprouts can be steamed and used in the recipe too.
I have used Bolsts curry powder for making this recipe. I have given the link for buying the same below. Having said that, you can use your favorite curry powder and that’s totally fine.
Here are some of the products you can buy online for making this recipe
Bolsts Curry Powder https://amzn.to/3KzBLnH 3 Liter Pressure Cooker https://amzn.to/3KKfELE Heavy Tri Ply Stainless Pan with lid https://amzn.to/3nQKLLI Coconut Milk https://amzn.to/3nQMujU Coconut Oil https://amzn.to/3IueeCQ
Here is the video of how to make moong sprouts curry
2 cups moong sprouts 1.5 tablespoon coconut oil 1/2 teaspoon cumin seeds 2 green chillies chopped 2 sprigs curry leaves, finely chopped 4 cloves garlic, chopped 1 inch ginger, finely chopped 1 cup onions, finely chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1.5 teaspoon coriander powder 1.5 teaspoon curry powder 3 tomatoes, finely chopped 1 pinch of sugar 4 sprigs coriander leaves (divided) 200 ml coconut milk 1 cup water
Steam the sprouts till soft. Set aside. Heat oil in a pan and add in the cumin seeds, green chillies, curry leaves, garlic and ginger. Saute for a few seconds. Add in the onions and saute for a couple of minutes till the onions are soft. Add in the salt and all the spice powders. Saute for a few seconds on a low flame. Do not saute the spice powders on a high flame as they might burn. Add in the chopped tomatoes and mix well to combine. Cover the pan with a lid and cook for five minutes till the tomatoes are mushy. Slightly mash the tomatoes so they look jammy. Add in the sugar and half of the coriander leaves. Add in the steamed sprouts. Add in the coconut milk and the water. Stir once. Simmer the curry for a few minutes. Finish with a generous sprinkle of coriander leaves. Serve hot with rice or roti.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
