Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling.
My husband indulges himself if I make this sambar and I don’t have to worry even if I have to buy a large flower 🙂
Roasted Bengal Gram/ Pottu kadalai – 2 tsp
Sambar powder – 2 tsp
Coconut scraped – 3 tsp
Tomato medium sized – 1/2
Small onion – 2 to 3
Tamarind, lemon-sized, soaked in ½ cup of water for 10 minutes
Cauliflower medium sized -1
Toor dal, cooked – ½ cup
Mustard seeds – 1 tsp
Fenugreek seeds – ½ tsp
Curry leaves – 4-5
Coriander leaves to garnish
Salt to taste
1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked.
2. Grind the ingredients that are in italics finely in a mixer grinder.
3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt.
4. Heat ¼ tsp of oil and sauté the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture.
5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy.
6. Garnish with coriander leaves.