Dish of Cauliflower & Potato Curry
(click to enlarge)

Cauliflower & Potato Curry


India - South (Tamilnadu)   -   Thekkadi Kootu
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
50 min
90%		 India is the premier grower of Cauliflower, a prestige vegetable there. This curry is mildly spiced, delicious, and pairs well with rice. It can be made ahead to the last 4 minutes.

8
8
6
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8
1/2
1/4
1/2
1/2
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1/3
2
1/2
1/2
1/3
2
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ar
oz
oz
oz
---
oz
t
t
t
t
---
in
T
t
t
c
t
---
Cauliflower (1)
Potatoes (2)
Onion
-- Tomato mix
Tomatoes
Coriander Seed
Chili powder (3)
Turmeric
Salt
-----------
Ginger Root
Oil
Cumin seed
Mustard Seed (4)  
Water
Lime Juice
-- Serve with
Rice (5)
PREP   -   (45 min)
  1. Break CAULIFLOWER into medium florets. Steam in a little water until just tender. Refresh in cold water and set aside.
  2. Peel POTATOES and cut into about 3/4 inch cubes. Simmer in water until just cooked through.
  3. Chop ONION small.
  4. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop small. Grind Coriander and mix all Tomato mix items.
  5. Slice GINGER very thin and chop fine.
  6. Squeeze LIME JUICE.
RUN   -   (15 min)
  1. In a kadhai, wok or spacious sauté pan, heat OIL and stir in Cumin Seed and Mustard Seed. When mustard seeds are popping well, stir in Onions and fry stirring until light golden, then stir in Ginger and continue frying a couple minutes.
  2. Stir in Tomato Mix and fry stirring until tomatoes are well softened,
  3. Stir in Potatoes, Cauliflower and Water. Cover and simmer 4 minutes or so, tumbling carefully a couple of times.
  4. Stir in Lime Juice and serve.
NOTES:

  1. Cauliflower:

      Weight is for florets with core and largest stems removed.

  2. Potatoes:

      In India, tiny tender skinned fingerling "new" potatoes would likely be used, whole or halved. Use them if you have them but I rarely do - fingerling potatoes around here have rather tough skins. I use White Rose potatoes which hold shape well in recipes like this, but are not too firm. Avoid Yukon Gold type potatoes which turn to mush if cooked a little long. For details see our Potatoes page.

  3. Chili Powder:

      Khandela or Reshampatti are good choices for this southern dish, and will provide noticeable bite. Kashmir if you want it a lot less hot. Korean will work and will be in between these choices. For details see our Indian Chilis page.

  4. Mustard Seed:

      In India black mustard seed is always used, but yellow will work. This is the Hindu temperature gage, when they're popping well the oil is hot enough.

  5. Rice:

      Rice in the South is much different from the Basmati of the North. Southern rice can be difficult to find in North America, but Thai Jamine rice will work fine.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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