Be it a palm leaf or a cactus root, the first thought of an authentic keralite cook on sighting them would be “Hmmm…how can I make a mezhukupuratti (stir fry)/ thoran out of it …”. Well, don’t you worry.. we are not going to that extent this time. This is just a simple mezhukupuratti with the “northy” gobi aka cauliflower. It is simple, flavorful and goes with a wide variety of dishes..
Cauliflower 1 big, cut to small florets
Red onions ½ cup, thinly sliced
Tomato 1 medium, thinly sliced
Green chilly 2 nos, slit
Red chilly powder ½ TBSP
Coriander powder ½ tsp
Turmeric powder ½ tsp
Salt as needed
Water 2 TBSP
Oil 1 TBSP
Curry leaves 2 sprigs
Clean and cut the cauliflower into small florets (as seen in the pic).
Heat oil in a pan at medium flame. Add the thinly sliced onions and cauliflower. Mix well and add salt and sprinkle the water. Cook covered until cauliflower is 80% cooked. Open lid and add red chilly powder, coriander powder and turmeric powder. Mix all to combine cook until the masalas ooze a nice aroma. This will take about 3-4 minutes. Now add the sliced tomatoes and give a good mix. Cook for 5 more minutes and add the curry leaves. Switch off flame and keep covered until ready to serve. Serve with rice or even rotis…