It is the cauliflower season now and this chutney is prepared as a accompaniment with rice. Normally I used to use only the cauliflower part and discard the stems but today my mother shared this recipe. It was very tasty and simple to prepare too.
- 1 cup chopped cauliflower stem with leaves
- 2 tbsp urad dal
- 4 red chillies
- 1 tsp jeera/cummin seds
- pinch of fenugreek seeds
- 1/2 tsp sugar
- little tamarind
- 2 tsp oil
- himalayan salt to taste
- 1/4 tsp mustard seeds
- 1 red chilli
- pinch of hing/asafoetida
- 1 spring curry leaves
Select and pluck the tender stems of the cauliflower,wash them nicely and chop them.Keep aside.
Heat 1 tsp oil in a pan, add urad dal, cummin , fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Transfer it then to a plate.Once it cools grind to a fine powder.
In the same pan add 1 tsp of oil and the chopped caulifower stems and fry for 1-2 minutes or until it looses its rawness.
Once it cools add them to the above grinded powder with tamarind,salt,sugar and grind to a fine paste.
Transfer it to a serving bowl if you feel it is too thick add a little water.
Prepare the tempering with 1 tsp oil in a pan.Add mustard seeds,hing. Once it splutter add the red chillies and curry leaves and saute it for 1/2 min and immediately pour it over the chutney.
Mix and serve it with rice
1. Choose only tender cauliflower stems with the leaves as it will taste better.
2. Dont overcook the stems as they will loose the flavor
Source Recipe: http://superyummyrecipes.blogspot.com