Cauliflower kootu

Cauliflower kootu

Recipe here


 Toor dal – 1/2 cup
                    Cauliflower florets     – 2 cups
Potato          – 1 No.
   Carrot   – 1 medium 
           Tomatoes   – 1 medium  
Onion   – 1 No.
               Turmeric powder- 1/4 tsp
                 Tamarind – lemon size ball 
Dry roast and grind
Dry red chilles – 3 Nos.
Black peppercorns – 10 Nos.
Coriander seeds – 1 1/2 tbsp
Chana dal – 1 tbsp
Moong dal – 1/2 tbsp
Grated coconut – 1/4 cup
For tempering 
Mustard seeds – 1/2 tsp
Curry leaves – 2 sprigs
Asafoetida  – 1/4 tsp
Oil – 2 tbsp



Pressure cook toor dal with 1 and 1/2 cups of water. Once cooked, set aside. 

In a pan, dry roast all the ingredients (except coconut) on low flame till you get a nice aroma. Add grated coconut and roast for 3 more minutes. Switch off the flame. Allow it to cool and and grind to a fine powder.

Heat oil in a pan, splutter mustard seeds. Add curry leaves and asafoetida and saute for a few seconds. Add chopped onion and saute till transparent. Add chopped cauliflower, carrot, and potato and saute well. Add the ground masala powder and mix well. Add tomatoes and saute well. Add cooked toor dal, a cup of water and salt. Bring to a boil, lower the flame, close the lid till the vegetables are 3/4th cooked. Now add the tamarind extract along with a cup of water. When vegetables are fully cooked and the gravy thickens, switch off the stove. Transfer the kootu to a serving bowl. 

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