Cauliflower Kootu | Cauliflower Gravy

It’s been some time since I updated my travel blog. I have posted about our trip to Xian,an ancient city in China, where we visited the Emperor’s Tomb also called the Han Yangling museum. Do join me in the virtual tour….

Now to today’s post…..While most of the blogosphere is filled with delicacies for Ganesh Chathurti, here I am with a side dish to go with rice / chapathi / Roti.

This recipe is prepared in the pressure cooker and gets done very soon. You can also prepare the same on the stove top or microwave. This gravy is really creamy and delicious.

When we are low on energy to prepare something elaborate and yet we need a fulfilling lunch, this type of easy gravy paired with a chutney and a stir fry meets our demand. When one of the dish is getting ready, the others can be prepared. Would you believe me if I told you that this whole meal was put together in less than 45 minutes!

Now to the recipe for the cauliflower Gravy….

I used:

Cauliflower- 1 medium sized, broken into florets and soaked in salted water till ready to use.Drain before using.
Tomato -1, chopped
Onion – 2 , chopped
Ginger -1″ piece
Aniseed- 1 teaspoon
Cashewnuts – 10 numbers
Coconut – 2 tablespoons, grated
Sambar powder – 2 teaspoons
Salt to taste
Oil- 1 tablespoon

1. Heat  pressure cooker and add half the oil.
2. Put in half the onion, tomato ,ginger aniseed and saute till onion turns golden brown and the tomato is mushy.
3. Add the coconut, cashews and mix well.Remove from heat . Transfer to a plate and let it cool.
4. Grind to a smooth paste with a little water and keep aside.
5. Heat the remaining oil in a pressure cooker and add the chopped onion.
6. When it turns translucent,add the ground paste and mix well.
7. Put in the sambar powder, salt, cauliflower florets and around 2 cups of water. [Adjust the quantity of water depending on the consistency you prefer.]
8. Let the water come to a rolling boil.Cover and pressure cook for one whistle or 8 minutes [or till the cauliflower is done].
9. Once the pressure releases transfer the gravy into a serving dish.

Sending this to Tiffin Carrier Antic/que’s who is hosting Priya’s Veggie / Fruit a month event , with Cauliflower as the theme for this month…..