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Cauliflower Stalk Curry

Cauliflower Stalk Curry

Cooking Time

Preparation Time : 5

Cook Time : 15

Total Time : 20


Serves 5

  • Cut Cauliflower Stalks 2 cups

  • onion 1 nos

  • tomato 1 nos

  • Ginger Garlic Paste 1 tsp

  • Coriander Powder 1 tsp

  • Red Chilli Powder 1/2 tsp

  • turmeric powder 1/4 tsp

  • Water 5 cups

  • Cooking Oil 5 tsp

  • Cinnamon Stick 1 nos

  • Bay leaf 1 nos

  • Cumin seeds 1/4 tsp


  • 01

    Grind the onion and tomato to corase paste and keep aside

  • 02

    Remove the stalks from the cauliflower

  • 03

    Cut the stalks into 1 piece

  • 04

    Remove the strings and wash the stalks

  • 05

    The tender stalks tastes better than the matured ones as they are soft after cooking and melts as they get chewed

  • 06

    While the matured ones have fibres and takes time to get cooked leaving fibre behind

  • 07

    In a pan add oil and add the stalks stir fry for couple of minutes on high flame and remove from the pan

  • 08

    In the same pan add cinnamon stick bay leaf and cumin seeds

  • 09

    Then add the onion and tomato paste and saute for couple of minutes

  • 10

    Now add Ginger garlic paste mix and stir for a minute then add turmeric powder

  • 11

    Now time for coriander and chilli powder to get into the pan

  • 12

    stir the masala and allow it cook for a couple of minutes then add the stalks

  • 13

    Add required salt at this stage

  • 14

    Now add 1

  • 15

    5 cups of water and bring to boil

  • 16

    When it starts to boil reduce the flame to medium and close the pan with a lid

  • 17

    Occassionaly stir the mixture so that the strands get cooked uniformly

  • 18

    It takes around 10 minutes for the matured ones to get cooked

  • 19

    After the stalks get cooked you can adjust the consistency by simmering down or adding water

  • 20

    The display picture was prepared as an accompaniment for rice

  • 21

    Stalks can be prepared in kootu or poriyal style by addition of grated coconut along with mustard urad dhal tempering



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