Cauliflower poriyal, a delicious stir-fry with cauliflower florets, chilies and coconut. A quick and easy side-dish, pairs well with rice.
Simple poriyal recipe | Cauliflower recipe | Vegan side ideas | Simple curry with cauliflower | Cauliflower curry with coconut | Simple lunch thali | Weekday lunch ideas | South-indian lunch thali | Poriyal recipes | coconut based curry recipes
Table of contents
Poriyal, tamil name given to dry curries made with vegetables. It is a simple stir-fry of any vegetable with chilies, finished with coconut. Poriyals are regular in south-indian homes. Beets Poriyal, Cabbage & carrot poriyal are some common stir-fries in a South-Indian kitchen.
Today's Lunch Thali
If you read my keerai kootu, Lunch thali #2 post, you must be knowing keerai and rasam is my little one's favorite combo. Yes, he is 9 and loves spinach and tomato rasam. Today's thali too features a keerai and rasam.
Recently I have stopped using garlic and onion in my cooking. We started this as an experiment last year and slowly made it a habit and now we don't miss onion and garlic in our kitchen.
If you think sattvic food, might be bland and tasteless, then you are completely mistaken. Here is a delicious Vrat ka thali/Navratri fasting thali from Cook with renu and a simple Sattvic South-Indian thali from Kalyani.
As I mentioned in my previous post, I share my daily thali in Instagram and my friends who like and comment, always wonder how come I cook so much everyday. Cooking is easy when you plan ahead. I try to plan my week's cooking on Saturday or atleast do the vegetable shopping during the weekend. So when you are ready with the vegetables and what to cook(meal plan), it takes hardly an hour to cook. I get teased when I say it is simple, but trust me it is truly simple.
- Cauliflower, the hero of the recipe. I have used around 800 grams of cauliflower florets. It measures around 3.5 in cups measure.
- Peas, though optional, adds color and texture to the curry. I have used frozen peas.
- Spice, I have used green chilies, red chilies can also be used.
- Coconut, do not miss coconut, it adds a wonderful aroma and flavor to the poriyal.
- Tempering, usual mustard seeds, cumin seeds, hing and curry leaves are used.
Step by Step Instructions
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- To make cauliflower poriyal, cut the cauliflower florets, and soak them in plain water and salt. Let this sit for 15 minutes, then drain the florets completely.
- Heat a pan with oil, splutter mustard seeds, cumin seeds, curry leaves, and hing. Add chopped green chilies and sauté.
- To this now add drained cauliflower, peas, coconut, salt and turmeric powder. Sprinkle little water, cover and cook for 10 minutes in a medium flame.
- After the said time, remove the cover and let it sit on the flame for another 2-3 minutes. Take it off the stove and serve it warm along with rice.
- This simple cauliflower & peas poriyal can be packed in lunch box for schools and office.
- They can be served with both rice and roti.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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More Poriyal Recipes
Cauliflower Poriyal | Cauliflower & Coconut Stir-fry |South-Indian Lunch #3
- 800 grams Cauliflower florets, approximately 4 cups
- ¼ cup green peas i have used frozen peas
- 3 nos green chilies, chopped
- ¼ cup freshly grated coconut
- ¾ teaspoon salt or to taste
- 2 teaspoon oil
- ½ teaspoon mustard seeds/kadugu
- ½ teaspoon cumin seeds/jeera
- ⅛ teaspoon hing/asafoetida
- few curry leaves
- Cut cauliflower florets and soak it in salt water. Let this sit for 15 minutes. Then drain the cauliflower florets completely.
- Heat a wide pan with oil, splutter mustard seeds, cumin seeds, hing and curry leaves. Add chopped chilies to this and sauté.
- To this sizzling tempering, add the cauliflower florets and peas to this. Add turmeric powder and salt. Mix well.
- Add fresh coconut to this, mix well. Sprinkle little water, cover and cook for 10 minutes in a medium flame.
- After the said time, remove the cover, mix well. Let it sit on the stove for another 2 minutes, without cover.
- Take it off heat, serve it warm with rice or roti. This simple cauliflower curry can be served with rice and roti.
- Do not add more water to the stir-fry. Just sprinkle water once or twice. Cauliflower cooks quickly in the steam.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
This delicious cauliflower poriyal can be served with both roti and rice. I love to eat this stir-fry as such like a salad. If you love dry curries with your roti, then this simple cauliflower saute will be your favorite.