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Jun 11, 2008

Cauliflower palya


Boiled Cauliflower is an excellent source of Dietary fiber according to WHfoods.org. Dietary fiber is undoubtedly one of the most talked about nutrients for health promotion and disease prevention.

Wiki: Cauliflower can be roasted, boiled, fried, steamed or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size).

In this recipe, cooked cauliflower is seasoned with salt and mustard seeds and it makes a healthy accompaniment, especially to the south Indian rice varieties like rasam rice or sambar rice.

Ingredients:

Cauliflower - 1 large or medium
Salt as required
Oil for seasoning
Mustard seeds - 1 teaspoon
Turmeric powder - one fourth teaspoon

Method:

Discard the outer leaves and thick stalk. chop the florets.

Cook Cauliflower in one of the following ways.

Boiling method: Boil water and add the chopped cauliflower florets and let it boil until the florets are tender. Then, drain water.

Steaming method: Boil water and place a steamer rack and add the florets. Cover and cook until the florets are tender.

Microwave method: Add the florets to a microwave rice cooker or any microwave safe container. Wash and drain water. Cover it partially open. Cook in high for 10 minutes. Drain excess water.

After cooking the chopped florets in one of the aforesaid method, heat oil in a kadai, add mustard seeds, when it pops, add the cooked cauliflower and mix in turmeric powder and salt until even distribution. Enjoy the cauliflower palya.

I can have this palya as an accompaniment to Saaru anna or Huli anna as well make a wrap with chapathi.

This is my entry to 'Eating healthy'- Fiber rich food event hosted by Sangeeth of Art of Cooking Indian Food . Thanks Sangeeth for hosting this event.

9 comments:

Asha said...

What a beautiful color Myth,looks yum. I made a Cauliflower dish for her too at Aroma. They say that MW retains more nutrients than any other method of cooking. Who would have thunk it? :D

Vani said...

Palya looks yum, M! Got your message, btw! My email is mysoorean at gmail dot com. Am heading out for dinner now (a friend's b'day). Catch up with you later!

Sangeeth said...

very beautiful click...yellow!!!y dont u send it to this months click?anyways the recipe is cool...i luved it...thanks for sending it to the event.

Anjali Damerla said...

Whatever way I cook cauliflower, the end result is always a paste.
I think I should cut it in bigger florets and cook it a bit less :)

Will try your recipe soon.

delhibelle said...

What a simple and wholesome recipe, and I love your no onion recipe set:)Thank you!

Happy cook said...

Beautiful colour and so easy to make them.

easycrafts said...

We used to get good cauliflower during winters...not getting them now...nice colour of the palya

Uma said...

delicious cauliflower curry, Mythreyee! nice entry.

Maheswari said...

Beautiful color....i loved our pineapple gojju also