Karaikudi Cauliflower Fry

Written by Diviyadharshini

Today we are gonna make Karaikudi Cauliflower Fry which is one of my favourite recipe, I am so happy to share this mouth-watering recipe with you guys so, wash your hands, put your apron let’s get cooking.

Required Ingredients:

Cauliflower Florets (200gm)

Cooking oil- 2 tbsp Fennel Seeds - 1/4 tsp Onion (finely chopped) - 1 no

Green Chilli - 1 no Tomato (finely chopped) - 1 no

Coriander Powder - 1 tsp

Chilli powder-1tsp

Turmeric powder-1tsp

Garam masala powder-1tsp

Ginger Garlic Paste - 2 tsp

Curry Leaves - 10 nos

Fennel Powder (Saunf Powder) - 1 tsp

Salt - 1/2 tsp

Black Pepper Powder - 1 1/2 tsp

Water - as required

Coriander Leaves - 2 tbsp


Corn Flour - 3 tbsp

Maida -4 tbsp

Salt - 1/4 tsp

Black Pepper Powder -1/4 tsp

Water - 5tbsp Oil - To Deep Fry

Coconut Paste:

Coconut (grated) - 10 tbsp

Cashew - 8nos

Water - 5 tbsp

Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars as they call themselves, from the Chettinad region of the Tamil Nadu state in South India. It uses a variety of spices; the dishes are made with fresh ground masalas.Karaikudi Cauliflower Fry is a simple everyday recipe, pairs well with rice & roti, or can be enjoyed as a snack too. First of all, boil the cauliflower florets in hot water by adding turmeric powder for 5mins. In the pandemic situation, we shouldn’t be taking any chances on our safety. The versatility of cauliflower is that it can take on so many flavours. It used to be a boring vegetable, but in recent years, we see that it took many avatars in the hands of creative cooks. After 5 minutes drain the cauliflower and add it with maida (plain flour), cornflour, pepper, salt, water in a bowl and marinate them well to form a thick batter. And then, take a pan and add oil for deep frying the marinated cauliflower. Fry the pieces until it becomes crispy. It would take around 2 minutes to give you the golden brown colour. If you are the one who prefers the colour red over brown, then I may suggest you to use a little Kashmiri chilli powder in the batter. Once the deep frying gets done, strain the oil, and keep it aside. Now, it’s time to prepare the coconut paste for the recipe. Grind the grated coconut and cashews with water to prepare the coconut paste. Now, in a pan, add some oil, once the oil is hot, add the fennel seeds and sauté them for a few seconds. Add the finely chopped onions and sauté until it becomes translucent. Add the green chilli and ginger garlic paste. Sauté until the ginger garlic paste is cooked and free from its raw smell and add the curry leaves and mix well. Add the chopped tomatoes and sauté until the tomatoes are mushy and cooked. Add Turmeric Powder, Fennel Powder, Coriander Powder, Chilli powder, Garam masala powder, and salt. Sauté them for about a minute or so. Add the ground coconut paste, 3 tbsp of water, and cook for about 2 minutes. Add the black pepper powder and mix well. Finally, add the deep-fried cauliflower pieces and toss it on a high flame. Ensure that the masala coats each cauliflower piece. Sprinkle some coriander leaves on top, mix well.Serve hot as an appetizer. That’s it guys, we prepared the Karaikudi Cauliflower Fry. Do try it in our home and let me know how it tastes in the comment section below. Happy cooking!

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