South Indian Cauliflower Recipe (Gobi Poriyal)
South Indian cauliflower, or gobi poriyal, is a delicious and healthy side dish that is perfect for any occasion. This recipe is a combination of simple ingredients and an array of spices that will give your taste buds a treat. It is cooked on a low flame, and the end result is a golden brown cauliflower poriyal that is an ideal side dish. The recipe also includes green peas, which makes it a perfect pairing with sambar rice or rasam rice. This dish showcases the unique flavors of South Indian cuisine and incorporates healthy ingredients. You can prepare it in different ways, making it versatile and perfect for any occasion.
Cauliflower is a healthy ingredient, commonly used in healthy recipes that are low in fat and high in fiber. South Indian cuisine incorporates a variety of spices and herbs to bring out unique flavors in dishes, and cauliflower is a popular ingredient. For instance, this cauliflower poriyal is a dry stir fry which creates a delicious curry dish. Variations also include other cauliflower dishes such as cauliflower kurma, cauliflower pepper fry, and cauliflower curry. You can also use coconut oil, sesame oil, or olive oil as a healthier alternative to traditional cooking oils.
This South Indian cauliflower recipe is a tasty side dish that is easy to prepare and full of healthy ingredients. The dish can be paired with sambar rice, curd rice, and puli kuzhambu.
History of South Indian Cauliflower
The history of South Indian cauliflower recipe is rich and diverse. Cauliflower, or “gobi” in Hindi, has been a staple vegetable in South Indian cuisine for centuries. One of the most popular and beloved cauliflower recipes is the cauliflower poriyal recipe. This dish is made by sautéing cauliflower florets with a mix of spices such as turmeric powder, cumin seeds, ginger garlic paste, mustard seeds, coriander leaves, and a pinch of salt over medium heat in a tablespoon of oil. The florets are cooked until they turn golden brown, creating a delicious and healthy side dish. It is perfect for serving with sambar rice or rasam rice.
Another popular South Indian cauliflower recipe is South Indian cauliflower kurma. You can make it by cooking cauliflower florets in a gravy. It uses a smooth paste of ground coconut, fennel seeds, coriander powder, garam masala powder and red chili powder etc. It’s cooked on a low flame and then served as a main course with sambar rice.
Poriyal is a South Indian style stir fry that is delicious and so easy to make. There are many other kinds of poriyals too, like carrot poriyal, green beans poriyal, bitter gourd poriyal etc. that you can enjoy as side dishes.
So today, let us make this delicious cauliflower poriyal following this simple recipe. Before that, let us have a look at the ingredients that we need for this easy recipe.
Ingredients For South Indian Cauliflower
- 1 cup of cauliflower: The cauliflower is the main ingredient in this recipe and provides a crunchy texture to the dish.
- ¾ cup of green peas: The green peas add a sweet and fresh flavor to the dish and also provide additional texture.
- 1 onion, chopped: The onions lend a sweet and savory element to the dish.
- 2 tomatoes, chopped: The tomatoes provide a nice tanginess that enhances the other flavors.
- 1 tsp ginger garlic paste: The ginger garlic paste provides a sharp and pungent flavor that adds depth to the aroma of the dish.
- ½ tsp cumin: The cumin creates a warm and earthy flavor to the dish with an amazing aroma.
- ½ tsp turmeric: The turmeric provides a warm and slightly bitter flavor to the curry along with beautiful color and a host of health benefits.
- ½ tsp red chilli powder: The red chili powder adds heat and a slightly smoky flavor to the dish.
- ½ tsp garam masala or sambar masala powder: Garam masala or sambar masala powder is a blend of spices that provides a complex and fragrant aroma to the dish.
- Salt to taste: Make sure to use high quality salt to enhance the natural flavors of the ingredients in the dish.
- A handful of fresh coriander leaves, chopped: The fresh coriander leaves add a fresh and slightly citrusy flavor to the dish. These are added at the end so the aroma and flavor does not evaporate out.
- 3 tbsp oil: Use a good quality oil. Oil will solubilize the essential oils of the spices and distribute them through the curry.
Step by Step Instructions:
Heat oil in a large pan over medium heat.
Add 1 cup of cauliflower florets and ¾ cup of green peas to the pan.
Fry the vegetables for 5 minutes on low heat with the lid on.
After 5 minutes, remove the vegetables from the pan and keep them aside.
In the same pan, add ½ tsp of cumin seeds.
Then add 1 chopped onion and fry until the onion becomes soft.
Add 1 tsp of ginger garlic paste and cook for 2 minutes.
Add 2 chopped tomatoes to the pan.
After adding tomatoes, add ½ tsp of turmeric powder, ½ tsp of red chili powder, and salt to taste.
Cook until the tomatoes become mushy.
Add the fried vegetables back to the pan and mix.
Then and add a little water.
Cover and cook for 5 minutes on low heat.
At the end, garnish with a handful of fresh coriander leaves.
Note: You can add ½ tsp of garam masala or sambar masala powder for a more complex and fragrant aroma.
Serve hot with chapati or rice. Enjoy your South Indian cauliflower dish!
Serve this South Indian cauliflower recipe hot with chapati, idli, or rice for a perfect south Indian lunch. You can also add on a dollop of yogurt or raita to balance out the spiciness of the dish. And don’t leave out the lime, garlic, or mango pickle or papad on the side.
It goes well with any lentil or dal dish. If you have food restrictions, you can have a low-carb keto option by serving it with cauliflower rice. For a gluten-free option, serve it with some gluten-free chapati or rice.
Feel free to garnish the dish with some fresh coriander leaves or coconut for added flavor and aroma.
Allow the cauliflower recipe to cool completely before storing. Transfer the cooled dish into an airtight container. Label the container with the name of the dish and the date it was made. You can store it in the refrigerator for up to 3-4 days. Reheat the dish in a pan or microwave before serving, to ensure that it is served hot and the flavors are well balanced.
If you want to store it for longer, consider freezing it. To do this, let the dish cool completely, transfer it to an airtight freezer-safe container or a ziplock bag, and label it with the name of the dish and the date it was made. When ready to eat, thaw the dish in the refrigerator overnight and reheat it in a pan or microwave before serving.
Frequently Asked Questions
The main ingredients in a South Indian cauliflower recipe are typically cauliflower florets, turmeric powder, cumin seeds, ginger garlic paste, mustard seeds, coriander leaves, and a pinch of salt.
Some popular South Indian cauliflower recipes include cauliflower poriyal, cauliflower kurma, gobi manchurian, cauliflower pepper fry, cauliflower stir fry, cauliflower curry, cauliflower kuzhambu, and cauliflower fry.
Yes, many South Indian cauliflower recipes can easily be made gluten-free by using gluten-free ingredients.
Some serving suggestions for a South Indian cauliflower recipe include serving it with chapati or rice, pairing it with a dollop of yogurt or raita, serving it with some pickle or papad on the side, or serving it as a side dish for any Indian-style meal.
To store a South Indian cauliflower recipe, allow it to cool completely before transferring it to an airtight container and storing it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage by transferring it to an airtight freezer-safe container or a ziplock bag and label it with the name of the dish and the date it was made.
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Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.