Cauliflower sambar is an easy sambar for day to day lunch or dinner with rice.
Cauliflower Sambar
Course: Veg SambarCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
5
minutesCooking time
10
minutesIngredients
20 cauliflower / gobi, florets
½ cup toor dal, cooked
1 tsp jaggery
¼ cup tamarind extract
few curry leaves
½ tsp turmeric powder
salt to taste
For Masala:
½ cup coconut
¼ onion, sliced
2 tsp coriander seeds
½ tsp methi / fenugreek seeds
½ tsp cumin seeds / jeera
4 dried kashmiri red chilli
½ tsp mustard seeds
1 garlic clove
Directions
- Masala Recipe:
- Prepare the raw masala: blend 2-3 slices of onion, garlic clove, coriander seeds, dried red chilli, cumin seeds, methi, pinch of mustard seeds and grated coconut.
- Blend to the smooth paste by adding required amount of water. Keep aside.
- Cauliflower Sambar Recipe:
- Separate the florets of cauliflower. Keep them aside.
- In a large vessel add cauliflower florets along with a cup of water.
- Also add salt to taste.
- Next add turmeric powder and give a good mix. Close the lid and get to a boil. Do not overcook as cauliflower will become very soft.
- Once the cauliflower is almost cooked add tamarind extract and jaggery.
- Also add ground masala.
- Also add few curry leaves and boil vigorously for 5-6 minutes. Do not over boil as cauliflower might get over cooked.
- Serve cauliflower sambar with hot steamed rice.
- Onion and garlic is optional. However, it adds flavor.
Masala used here is raw, so consume this sambar within 1 or 2 days.
Increase the number of chills for bright red colour.
Do not overcook the cauliflower. Enjoy the crunchy bite of cauliflower in sambar.
Instead of boiling cauliflower in beginning. You can alternatively, microwave cauliflower florets in microwave for 2 minutes.
This sambar can be even prepared with just sambar powder. Add 1-2 tsp of sambar powder to grated coconut and ground them to smooth paste.
