Cauliflower upkari is a dry accompaniment to be served with rice or roti/chapathi. This upkari is a very simple,spicy and tasty one.
Before we use a cauliflower,we need to follow few steps,which is a must. Always consider cleaning it as an important point because it may contain insects and worms in it.There are a few points to be noted:
It should be cut into florets and checked to see if there are any worms or insects in between florets.If any then remove it. Heat water slightly, add turmeric and salt. Drop the cleaned florets and blanch for 10 minutes.Then remove it in a clean towel to drain the water. We can not only use the florets, we can include the stem and the leaves too to this upkari, so that the volume of the upkari can be increased.
Lets check the recipe
- Cauliflower florets – 1 cup (cleaned)
- Mustard – 1 tsp
- Urad dal – 1/2 tsp
- Hing/jeera – 1/2 tsp
- Chilli powder – 1/2 tsp (adjust according to taste)
- Turmeric powder – a pinch
- Salt to taste
- Curry leaves – few (optional)
- Oil – 1 tbsp
Chop the cauliflower into medium florets.Clean as per the method given above and keep aside.
Heat a pan/kadai with oil,splutter mustard,add urad dal,hing/jeera,curry leaves,when they change colour – add turmeric powder,chilli powder and the florets.(do not burn the chilli powder,keep the stove in sim flame)
Add 1/2 cup water water and required salt to taste.
Close lid and cook,(adjust time accordingly) until the florets are soft and crunchy. Do not over cook.
If needed you can sprinkle,but don ot add more water in the beginning itself.
Serve as aside dish with rice or rotis/chapathi.