Cauliflower Leaves Chutney Recipe

Cauliflower Leaves Chutney Recipe is an interesting recipe that is made with the thick veined cauliflower leaves that are attached to bottom of the cauliflower. Cauliflower leaves are a good source of calcium and instead of discarding the leaves while you make cauliflower recipes, you can use these leaves in recipes like salads, chutneys and gravies. You can serve this cauliflower leaves chutney with hot steamed rice and ghee, or as an accompaniment to dosas and idlis. Course : Side Dish Ingridients : 1 cup Cauliflower leaves 3/4 cup Tomatoes 18 gram Tamarind 2 tablespoons White Urad Dal (Split) 4 Dry Red Chilli Salt , to taste 1 pinch Asafoetida (hing) 3 cloves Garlic 1 pinch Turmeric powder (Haldi) 1 tablespoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves Instructions To begin making Cauliflower Leaves Chutney Recipe, select the innermost layer of cauliflower leaves and wash them thoroughly. Pat dry and chop them into small cubes.In a kadai, add a teaspoon of oil and fry urad dal and red chilli until the urad dal turns golden. Keep aside.In the same pan, heat some oil on medium low heat and put in the chopped cauliflower leaves, sprinkle some salt and cook covered stirring occasionally until the cauliflower leaves are tender. When you pinch a piece with a fork, you feel the tenderness.Now add roughly chopped tomatoes, garlic and mix well. Cook until tomatoes are mushy. Let the mixture cool down in order to grind it.In a mixer jar, add urad dal and red chillies and grind them coarsely.Now add cauliflower tomato mixture and grind into a smooth paste. Add a bit of water if required. Make sure that it is not runny. Check for salt and adjust.In a tadka pan, heat a teaspoon of oil, add mustard seeds and allow them to splutter. Once done, add jeera, hing, and curry leaves. Pour this on the chutney and mix well.Serve Cauliflower Leaves Chutney Recipe with Thavala Adai Recipe and Ghee for breakfast on a weekday.