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Cauliflower and peas poriyal

Cauliflower and peas poriyal
Photo: RhinoMind, CC BY-SA 3.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Cauliflower360 g
  • Frozen peas60 g
  • Turmeric powder¼ tsp
  • Cumin seeds (jeerakam)½ tsp
  • Kashmiri chilli powder½ tsp
  • Frozen grated coconut2½ tbsp
  • Sunflower or rice-bran oil1 tbsp
  • Salt¾ tsp

You need

  • Kadai or deep sauté pan with lid
  • Sharp knife and chopping board
  • Measuring cups and spoons

Method

  1. Cut 360 g cauliflower into small florets, about 2 cm.
  2. Heat 1 tbsp oil in the kadai on medium for 1 minute. Add ½ tsp cumin seeds and stir for 20–30 seconds, until they sizzle and smell toasty.
  3. Add the cauliflower, 60 g frozen peas, ¼ tsp turmeric and ¾ tsp salt. Stir for 1 minute to coat everything yellow.
  4. Add 80 ml water, cover, turn to medium-low and cook for 8 minutes, stirring once, until a knife slides easily into a floret.
  5. Take the lid off and stir on medium for 1–2 minutes, until any water has gone. Toss through 2½ tbsp frozen coconut.
  6. Spoon out the toddler and kids' portion. Sprinkle ½ tsp chilli powder over the rest and toss for 1 minute.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Asthma: buy frozen grated coconut without sulphites (220–228).
  • Toddlers: take their portion out before adding chilli or pepper.