11 Dec 2010

Cauliflower in Groundnut Onion Gravy [Gobi Thirattal]

      This is another speciality of TamilNadu named "Kaai Thirattal". "Kai" means "Vegetable" and " Thirattal" means " To gather"- This adjective is used for the gravy and you add the name of the vegetable [Whatever you are using] before the word. This is an age old recipe and coming to lime light only now.

          This gravy was basically designed for the working class people to have all the possible nutrients in one dish yet be easy on the pocket. The fresh nutty flavours of the groundnut and sesame blends well with the sweetness of the caramelised onions giving the gravy a heavenly feel. 

Serve: 4 people .
Prep time: 20 mins.
Cooking time: 20 mins.

For the gravy:
Cauliflower florets : 400gms.
Tomatoes [chopped] :3 medium.
Oil: 1 tbsp.
Salt : to taste.

Ground masala: To fry in 2 tbsp of oil and grind to a smooth paste:
Groundnut: a handful.
White sesame seeds: 3 tbsp.
Pepper corns:2 tsp.
Cumin seeds :1 tsp.
Red chillies: 3.
Small onions : 2 handfuls [or] onions: 2 medium [chopped]
Curry leaves: 1 sprig.

1.Soak the cauliflower florets in warm salted water for 10 mins and wash them thoroughly twice.
2.Grind the ingredients after frying in 2 tbsp of oil into a smooth paste.
3.In a non stick kadai, saute the tomatoes in 1 tbsp of the oil. When it is half cooked add the ground masala and cook on low flame.
4.When the oil seperates, add the cauliflower and cook till done.
5. If the masala sticks to the kadai, add a little water.
6.When done, garnish with coriander leaves and serve.

This is very good with chapattis or rotis but good with rice too.

You can substitute the cauliflower with mushrooms/paneer/chicken for variations.


Scribbled by Reva.

1 comment:

themustardseed said...

I just came across your blog today. You have a lovely blog with great recipes and photographs. The cauliflower looks great!

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