Cauliflower Palya Recipe

Cooking Directions

• STEP 1.Cut the cauliflower into small florets and blanch them in boiling water for a few minutes until slightly tender.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until they turn translucent. Then, add ginger-garlic paste and sauté for a minute.
• STEP 4.Add the blanched cauliflower florets and mix well. Cook for a few minutes until the cauliflower is cooked through.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the cauliflower evenly with the spices.
• STEP 6.Finally, add grated coconut and mix well. Cook for another minute.
• STEP 7.Serve the Cauliflower Palya hot as a side dish with rice or roti.

Cooking Tips

• Make sure to blanch the cauliflower florets for just a few minutes to retain their crunchiness.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a variation, you can also add some roasted peanuts or cashews for a crunchy texture.

Storage and Serving

• Cauliflower Palya can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.
• Serve the Cauliflower Palya as a side dish with steamed rice, roti, or as a filling for wraps or sandwiches.