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Category: Sides
Serving: 2-3
Preparation: 00:30

Kari literally means meat in Tamizh. It later transpired to be Curry. In this case cauliflower kari is simply Tambhram style of saying Curry. This is a dry version and one of my many favorites. It is absolutely divine with rasam sadham.


cauliflower - 700gms
vegetable or sun flower oil- 1 tbsp
black mustard seeds- 1 tsp
channa dal- 2 tbsp
urad dal broken- 1 tbsp
asafetida- 1 tsp
dried red chili- 3 each
turmeric- 2tsp
black pepper - 1 tsp
salt- to taste
Corriander leaves- 15gms


1. cut medium sized florets of cauliflower and soak them in salted lukewarm water for 10 minutes. Rinse under running water and drain.
2. Arrange all the ingredients in order next to you.
3. Heat a pan over medium heat add a tablespoon of vegetable oil and allow it to become hot.
4. Put the blck mustard seeds and alow it to crackle stay away as it will pop, add the channa dal and lower the flame. Allow them to cook till golden brown. Keep stirring continuously.
5. Continue adding the urad dal and let them crisp, drop a teaspoon of asafetida, curry leaves and mix well. Set the mixture aside in a cup.
7. Place the cauliflower in the pan and sprinkle turmeric and water. Close with a lid and allow them to steam.10-12 minutes.
8.Carefully remove the lid and check if they are cooked through. Sprinkle salt and freshly crushed black pepper, slide the dal tadka mixture into the cauliflower and toss.

Serving Ideas

Serve along with Rasam Sadham (Tamarind soup south Inidan Style with rice) Sutta Appalam (Toasted Papd)

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