Cauliflower chutney

This is a perfect dish for picky eaters. It can be eaten with Dosa or Idli. Or you can use it as a spread on your favorite pita bread or sandwich. Can be also used as a dipping sauce. Loaded with cauliflower, it is nutritious and delicious at the same time.

Ingredients:

Cauliflower – 150 gms

Tomato – 2

Red Chili- 7

Skinned Black Gram (Urad Dal) – 1tbsp

Urad Dal – 1 tbsp

Bengal Gram (Chana Dal) – 1 tbsp

Asafoetida – 1 pinch

Coconut- 3 tbsp

Salt to taste

For Tempering

Oil – 2 tsp

Mustard (Rai) -1/2 tsp

Black Gram (Urad Dal) – 1 tsp

Curry Leaves – 1 spring

Preparation:

Separate the Cauliflower into florets.  Wash well and soak in salted water for 10 minutes.

Remove, wash again and cut into small pieces.

Heat 1 tsp of oil in a pan.

Add Red Chilli, Channa Dal and Urad Dal. Stir for a minute.

Add Tomatoes, salt and Cauliflower.

Mix well. Cover and cook for 5 minutes on medium heat. Stir in between.

Once the Cauliflower gets cooked well, put off the flame and add coconut.

Allow to cool.

Grind it to a slightly coarse consistency.

Heat oil in a pan. Add Mustard and allow to crackle. Add Black Gram and Curry leaves.

Stir fry for 15 seconds.

Pour it into the chutney and mix well.

Done!

Note: I used Bedgi Chilli that gives a good color and is less spicy. Adjust quantity of Chilli if any other Chilli is used.