Ingredients:
Red Gram Dal – 1/2 cup
Fresh Coconut – 1/2, grated
Rice Flour – 2 tsp
Cauliflower Florets – 2 cups, 1 medium sized
Tomatoes – 2, quartered
Sambar Powder – 1 1/2 tsp
Turmeric Powder – 1/2 tsp
Salt to taste
Spice Paste:
Oil – 1 tsp
Coriander Seeds – 1 tsp
Black Peppercorns – 1/2 tsp
Black Gram Dal – 1 tsp
Asafoetida Powder – 1/2 tsp
For Tempering:
Ghee – 2 tsp
Mustard Seeds – 1 tsp
Black Gram Dal – 1 tsp
Dry Red Chillies – 2, halved
Curry Leaves – few
Method:
1. Pressure cook the dal and set aside.
2. Fry in 1 tsp oil all the ingredients for the spice paste. Add 2 tblsp of the grated coconut and grind to a paste, adding very little water.
3. From the remaining grated coconut, extract the milk. Set aside.
4. Dissolve the rice flour in 1/2 cup water. Set aside.
5. Cook the cauliflower in sufficient water, adding the tomatoes, sambar powder, turmeric powder and salt. Simmer all the vegetables are tender.
6. Add the ground spice paste, the dissolved rice flour and the cooked dal. Simmer for a few minutes longer for the flavours to blend.
7. Heat 2 tsp of ghee and add all the ingredients for tempering. When the mustard seeds splutter, add to the kuzhambu.
8. Just before serving pour in the coconut milk.
9. Serve hot with rice.
