Cauliflower Ulli Karam

 

            Cauliflower Ulli Karam  is a hot and spicy Andhra style Cauliflower curry. Those who are not a fan of this humble veggie, will definitely fall for this yummy dish. This is a very easy and a quick recipe with appetizing flavors. It goes extremely well with hot steamed rice or chapati. So do give it a try by following the step by step pictorial recipe to prepare this yummy flavorful dish. 

           

• 400 gms. cauliflower florets 
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds 
• 1 onion, sliced
• 6-7 garlic cloves
• 7-8 red chilies
• 1 tomato, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 3 tbsp. oil
• pinch of asafoetida
• 1 tsp. mustard seeds 
• 1 sprig curry leaves  
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the cauliflower florets along with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Heat 1 tbsp. oil and sauté the onion, red chilies, garlic, coriander seeds, cumin seeds, turmeric powder and a pinch of salt till they turn slightly brown. 

          Add the tomato and continue to sauté till it is cooked. Keep aside to cool and then grind into a paste. 

          Heat remaining oil and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds. 

          Add the ground paste. Mix well and sauté for a minute. Then add the fried cauliflower. Add salt to taste and combine everything well. Stir fry for 2 minutes.

          When done, switch off the flame and add lime juice and coriander leaves. Serve as a side dish with hot steamed rice or chapatis. 

Heat 1 tbsp. oil & sauté the cauliflower florets along with a pinch of salt & turmeric powder till light brown. Keep aside. 

 Heat 1 tbsp. oil & sauté the onion, red chilies, garlic, coriander seeds, cumin seeds, turmeric powder & a pinch of salt till they turn slightly brown. Add the tomato & sauté till it is cooked. 

            Keep aside to cool & then grind into a paste. 

 Heat remaining oil & temper with mustard seeds, curry leaves & asafoetida. Sauté for a few seconds. 

             Add the ground paste. Mix well & sauté for a minute.

Add the fried cauliflower. Add salt to taste & combine everything well. Stir fry for 2 minutes.

      When done, switch off the flame & add lime juice & coriander leaves. 

          Serve as a side dish with hot steamed rice or chapatis.