Today, I have given you a recipe that I learned from my MIL. It is the Cauliflower Gravy. This is my third recipe with cauliflower as the main ingredient (the other two are Cauliflower Crust Bread and Cauliflower Fry). I have heard about this dish often from my HB. He always says that it tastes like chicken gravy but I did not get a chance to taste it until recently. And I totally agree with my HB’s assumption. It does taste like Chicken gravy!
Cauliflower Gravy is a very easy dish to make and one of the main ingredients in preparing this dish, other than cauliflower, is raw rice water (further explanation about it can be found here) and roasted gram dal powder. Cauliflower Gravy can be had with almost all main entree dishes. It can be had with just rice, as a side dish for chappati or eat as is :). No wonder it is one of the most favorite dishes of my HB.
Try this wonderful and very tasty dish in your kitchen and do let me know your thoughts.  🙂
- Oil – 1 tbsp
- Cumin seeds – 1 tsp
- Curry leaves – 6 nos
- Shallots, finely chopped – 6 nos
- Sambar powder or veetu milagai podi – 1 ½ tbsp
- Raw rice water or kalani thanni – 2 to 3 cups
- Cauliflower, medium, blanched – 1 no or 2 cups
- Salt as required
- Roasted gram dal powder or pottu kadalai podi – 1 tbsp
- Boil enough water with salt and turmeric powder and blanche the cauliflower florets for couple of minutes. Strain the florets and set aside.
- Heat oil in a tawa and season with cumin seeds. Add curry leaves.
- Add onions when the curry leaves start to sizzle. Sauté until the onions turn translucent.
- Add in sambar powder and salt. Give a quick stir.
- Add raw rice water and bring it to boil or until the gravy gets thick.
- Add the blanched florets to the gravy and cook until all the water is absorbed and florets are well cooked.
- Finish it off with roasted gram dal powder and give a quick stir. Switch off the flame when the roasted gram dal powder is well blended with the gravy. Enjoy! 🙂
 