Cauliflower Mappas-Kerala Style / Cauliflower in Creamy Coconut Sauce

Ingredients: Cauliflower - 1 small (2 cups sliced florets) Onion - 1, thinly sliced

Garlic, chopped - ½ tsp

Ginger chopped - 1 tsp Green chillies - 2, sliced Homemade Curry Powder/ Erachi podi (Meat masala)-2 to 3 tbsp (can substitute with chili powder - 1 tsp, Coriander powder - 2 tsp, Garam masala – ½ tsp)

Turmeric powder- ¼ tsp

Tomato - 1 small

Curry Leaves - few

Coriander leaves - 2 tbsp (optional)

Vinegar - 1tsp

Thin coconut milk - 1 cup Thick coconut milk – ¼ cup Salt to taste

Mustard seeds Oil-2 tbsp

Method: Trim the Cauliflower and take off the leaves and excess stalk and cut cauliflower into small florets.Wash the Cauliflower very well under running water and soak it in warm water for a while and drain. Heat oil in a pan and add mustard seeds and when it splutters add sliced onion, chopped ginger, garlic, green chillies and curry leaves and sauté until golden brown. Add curry powder and salt, stir well and add cauliflower florets and chopped tomato pieces and sauté for 3 minutes. Now add thin coconut milk and boil for 6-8 minutes or until cauliflower is cooked. Add thick coconut milk, vinegar and coriander leaves, simmer for a minute and remove from heat. Serve hot with chapathi, appam, Idiyappam, bread or boiled rice.

Note: I preferred to have less gravy, hence used less coconut milk.

Happy Cooking!

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