Cauliflower kuzhambu / Cauliflower Curry

This is simple and elegant curry made with cauliflower and tastes great with some cooked rice. It can also be enjoyed along with some chapatis or rotis. it is a one pot dish and can be made in minutes using a pressure cooker. The mild red color of the curry comes from the all purpose curry powder/ kuzhambu masala podi. It mildly spices the curry and is very flavorful.

Ingredients
Cauliflower florets - 2 cups
Onion - 1/2

Oil - 1 spoon

Mustard seeds - 1 teaspoon

Urad dal - 1 teaspoon

Curry leaves - 1 sprig

Salt to taste

To grind into a coarse paste
Onion - 1/2
Tomato - 2
Grated coconut - 2 tablespoons
All purpose curry powder/ kuzhambu masala podi - 1 tablespoon

Instructions

1. Wash the cauliflower florets and blanch them in hot water and set them aside.
2. Grind all the ingredients listed above into a coarse paste.
3. In a pressure cooker, heat the oil and temper with the mustard seeds, urad dal and curry leaves. once everything starts spluttering add half the chopped onion and saute until it turns translucent.
4. Add the blanched cauliflower florets along with some salt and saute for a minute.
5. Then add the ground masala and stir well.
6. Add a cup of water, close the cooker with a lid and cook until 3 whistles. If using a kadai instead of a pressure cooker, cook for about 10 minutes, until the cauliflower florets get well cooked.
7. Adjust salt and garnish with cilantro/coriander leaves.

Serve with warm rice and some papad for a delicious lunch!

How to make Kuzhambu Masala Podi/ Kuzhambu Milagai Thool/ All-purpose Curry Powder

This is a basic all-purpose curry powder used as a base in several South Indian curries and stir-fries. Every household has a different recipe and this recipe was passed on from my grandma to my mom. I have never tried making this powder since my mom never fails to replenish my masala podi stock each time I go home. This masala podi is usually prepared in bulk, by sun drying or dry roasting the spices and grinding them in mills. They can be stored in airtight containers for a few months.

This powder has several names in different households - curry powder, kuzhambu masaal podi, kuzhambu milagai thool, kuzhambu podi etc.

Ingredients
Dry red chillies - 1/2 kg
Coriander seeds - 1/2 kg
Cumin seeds/ Jeera - 1/4 kg
Whole black peppercorns - 100 gms

Instructions

1. Sun dry all the above mentioned spices for 2 days. Alternatively, you can dry roast the spices seperately for a few minutes until they turn fragrant.
2. Grind all the ingredients together in a mill to get a fine powder. 
3. You could also make this at home in small batches using a mixie, spice grinder or coffee grinder.
4. Store in an airtight container at room temperature.
5. Use a teaspoon of this powder in all your favorite curries, stir-fries and sambar.