Sunday, March 20, 2016

Cauliflower roti pacchadi

Cauliflower is one of my fave vegetables. I love cauliflower in any form - simple curry, khurma, in pulav or biryani, manchuria etc. A few weeks ago my mom made roti pacchadi with cauliflower stalks that were left over after making curry. Today I attempted the same under her expert supervision :)

Here are the ingredients:
Cauliflower stalks
Red chilli
Urad dal (minapa pappu)
Chana dal (shenaga pappu)
Dhaniya seeds
Mustard seeds
Tamarind (soaked in water)

Take one tea spoon of oil in a pan, add urad, chana dal & peanuts (don't add much oil in this step). As they become golden brown add dhaniya, jeera, mustard seeds. At the end add red chili. Cool this mixture and then grind to fine powder. Add salt and turmeric powder in this step. This will be painful if you add a lot of oil to fry! Learnt from personal experience :)

Shallow fry stalks till they are semi cooked. Doesn't have to get completely cooked. Fry until raw smell goes away and set aside. To the ground powder, add stalks and soaked tamarind. Don't grind too much, pacchadi tastes better when it's a lil chunky.

Add tadka to this for extra flavor. Take a few teaspoons of oil in a pan and add Urad dal, chana dal, jeera, mustard seeds and add curry leaves at the end. Tadka add a lil more oil to the pacchadi and gives it extra flavor.

Variations: Adding garlic in the first step will give a different flavor. This pacchadi can also be made with other vegetables like beerakaya (or it's skin), sorakaya (or it's skin), vankaya, etc.

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