One of the most important things while entertaining (which I was doing the whole of last month) is having a variety of things on the menu which are simple to whiz up in small portions. It is usually these simple things that most people appreciate a lot and makes it very enjoyable to entertain. This afternoon, I made cauliflower and peas curry to go with molagu or pepper kozhambu for my uncle and aunt. Cooking cauliflower sounds very simple. It can be cooked very well or half cooked to maintain a crunch. There is a fine line to have it well cooked and still have it crunchy. When I started preparing it, I was wondering if there was a technique to achieve this easily. I think cooking in a iron wok a little over medium heat helps to maintain the moisture and still keeps the crunch.
Measuring Cups and Spoons
Cauliflower - 1 medium size cut into uniform small flowers
Peas - 1/2 cup
Cilantro - 1/4 cup chopped
Green Chillies - 2
Mustard Seeds - 1 tsp
Udad Dhal - 2 tsp
Oil - 2 tsp
Turmeric Powder - 1/8th tsp
1. Cut the cauliflower ( soak it in warm water with salt if in India) and wash it well.
2. Heat a heavy bottom wok with oil a little over medium heat. Add mustard seeds and allow it to pop. Add the udad dhal and green chillies.
3. When they get lightly toasted. Add the cauliflower to it and cook them on medium heat.
4. Add salt and turmeric powder to it and mix well. Add peas and cook until the cauliflower is cooked well and it has a bite but does not turn mushy.
5. Add chopped cilantro and keep tossing it and serve it hot with rice, roti or as a salad.