Wednesday, August 14, 2013

Cauliflower Malligae

This is a famous dish in Mangalore.

Ingredients (Serves for 2)

Cauliflower florets - 25- 30 nos
tamarind - 1 small gooseberry sized
turmeric - 1/4 tsp
curry leaves - 4 strands
mint leaves - 1 cup (1 cup size = 150 ml)
coriander leaves - 1 cup
green chilli - 4
garlic - 4 pods
salt - as needed
corn flour - 1 1/2 tsp
rice flour - 2 tsp
besan flour / kadalai maavu - 2 tsp
oil - for deep frying

For garnishing (optional)
curd  - 1 tsp , curry leaves - 1 strand , green chilli - 2 -3 nos


  • Extract tamarind juice and mix it with hot water and turmeric powder
  • Soak cauliflower florets in the tamarind mixture for 15 - 20 mins.
  • Grind coriander leaves, mint leaves, curry leaves, green chilli (4 nos) and garlic pods to a thick paste
  • take out the florets from the tamarind mixture and mix it with the green paste
  • add salt, besan flour, corn flour and rice flour
  • mix it well so that all the flour and green paste will get nicely coated in the florets.
  • leave it for 15 - 20 mins
  • Meanwhile, heat enough oil for deep frying in a vessel. 
  • when the oil gets heated up, deep fry the florets. 
  • when the florets turns to golden brown color and the oil stops bubbling, take the florets out. 
  • For extra flavor and garnishing, heat a pan with 1 tsp of oil, add 1 tsp of thick curd, 2 green chilli and curry leaves , saute it for a minute and then add the fried florets. Give it a toss. The curd will stick to the florets like cheese. (I didn't do this step as I don't have curd today )
  • Serve hot as a starter / appetizer or evening snacks. 

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