Cauliflower masala

Cauliflower masala:

Poo kosu perattal is our traditional recipe with fresh stone grind masala, we prefer stone grinding to feel the original taste of our ancestors. Cauliflower masala is a spicy, aromatic and appetizing dish served with rice and any other accompaniment. We know Cauliflower will go well with all main dishes.

Cauliflower masala
Cauliflower masala

Facts on Cauliflower:

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Adding to cauliflower’s appeal is its extreme versatility. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower can even be seasoned and mashed for a healthier version of “mashed potatoes.”

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a super food. 

Cauliflower is a good source of choline, a B vitamin known for its role in brain development.

Cauliflower helps your body’s ability to detoxify in multiple ways.

Cauliflower is an important source of dietary fiber for digestive health. But that’s not all.

Sulforaphane in cauliflower and other cruciferous vegetables has been found to significantly improve blood pressure and kidney function



Here is the recipe for crunchy spicy aromatic cauliflower masala.


Cauliflower-1 bunch -200 gms

Onion-1 sliced

Tomato big sliced

Curry leaves-1 twig

Ginger garlic paste-1 tsp

Yoghurt -2 tbsp (optional)

Garam masala powder-1/2 tsp (optional)

To grind:

Dry red chilli soaked-7 nos

Coriander seeds-1 tsp

Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

To temper:

Oil-1 tbsp

Fennel seeds-1/2 tsp

Urad dal-1/2 tsp

Method to prepare Cauliflower masala:

  • Stone grind or grind in mixi above mentioned “To grind” ingredients to a smooth consistency.
  • Clean clauliflower florets and blanch it.
  • Cut Onion and tomato to small pieces.
  • Heat thick bottom pan and season  with above given “To Temper” ingredients.
  • Add ginger garlic paste and garam masala powder saute well, add onion curry leaves and required salt saute till tomato leaves its skin.
  • Add blanched florets to the cooking ingredients, saute for 3 minutes in low flame, now add ground masala to it sprinkle some water,close and cook until the florets become soft and gets coated well in added masala


1.Add thick yoghurt if you feel to have some creamy taste with semi gravy.(I made it dry)

2.Add little coconut while grinding masala to have gravy consistency.

3.Garam masala powder is up to your preference.




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