Chettinad Cauliflower Pepper Fry Recipe (Milagu Pirattal Poriyal)
A vegetarian Tamil Nadu recipe with cauliflower (gobi) - cut into florets, pearl onions (sambar onions) - finely chopped (or 2 regular medium size onions), garlic - cloves grated. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making the Chettinad Cauliflower Pepper Fry Recipe (Milagu Pirattal Poriyal), first get all the ingredient ready and keep it by the side
cauliflower (gobi) - cut into florets(1)black pepper powder(1 teaspoon) - 2
It always helps to have things ready so the cooking process can be faster and quicker
sunflower oil - for cooking - 3
We will steam the cauliflower in the steamer until it is firm and yet cooked
cauliflower (gobi) - cut into florets(1) - 4
Steaming, retains the nutrition of the vegetable and helps the cooking process of the Chettinad Cauliflower Pepper Fry Recipe faster
cauliflower (gobi) - cut into florets(1)black pepper powder(1 teaspoon)sunflower oil - for cooking - 5
This should not take more than 3 minutes on high heat
- 6
Heat a tablespoon of oil in heavy bottomed pan or a kadai on medium heat
pearl onions (sambar onions) - finely chopped (or 2 regular medium size onions)(12) - 7
Add the mustard seeds and allow it to crackle
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 8
Add the sliced onion and garlic and saute on low to medium heat until the onions have turned lightly golden brown
pearl onions (sambar onions) - finely chopped (or 2 regular medium size onions)(12)garlic - cloves grated(2) - 9
Take care not to burn the onion and garlic
garlic - cloves grated(2) - 10
Next add the curry leaves, turmeric powder, black pepper, cinnamon and coriander powder
turmeric powder (haldi)(1 teaspoon)black pepper powder(1 teaspoon)cinnamon powder (dalchini)(1/4 teaspoon)coriander powder (dhania)(1/2 teaspoon)sprig curry leaves(1) - 11
Give it a stir and add the steamed cauliflower florets
cauliflower (gobi) - cut into florets(1) - 12
Sprinkle some salt and stir all the ingredients carefully until the spices coat the cauliflower well
cauliflower (gobi) - cut into florets(1)salt - to taste - 13
Turn the heat to low, cover the pan and simmer for about 3 to 4 minutes and turn off the heat
- 14
Check the salt and spices and adjust to suit your taste
salt - to taste - 15
Serve the Chettinad Cauliflower Pepper Fry along with Vendakkai Sambar and Steamed Rice for weekend lunch or weeknight dinner
cauliflower (gobi) - cut into florets(1)black pepper powder(1 teaspoon)
Rate this recipe
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Chettinad Cauliflower Pepper Fry Recipe (Milagu Pirattal Poriyal)
A vegetarian Tamil Nadu recipe with cauliflower (gobi) - cut into florets, pearl onions (sambar onions) - finely chopped (or 2 regular medium size onions), garlic - cloves grated. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
15 steps- 1
To begin making the Chettinad Cauliflower Pepper Fry Recipe (Milagu Pirattal Poriyal), first get all the ingredient ready and keep it by the side
cauliflower (gobi) - cut into florets(1)black pepper powder(1 teaspoon) - 2
It always helps to have things ready so the cooking process can be faster and quicker
sunflower oil - for cooking - 3
We will steam the cauliflower in the steamer until it is firm and yet cooked
cauliflower (gobi) - cut into florets(1) - 4
Steaming, retains the nutrition of the vegetable and helps the cooking process of the Chettinad Cauliflower Pepper Fry Recipe faster
cauliflower (gobi) - cut into florets(1)black pepper powder(1 teaspoon)sunflower oil - for cooking - 5
This should not take more than 3 minutes on high heat
- 6
Heat a tablespoon of oil in heavy bottomed pan or a kadai on medium heat
pearl onions (sambar onions) - finely chopped (or 2 regular medium size onions)(12) - 7
Add the mustard seeds and allow it to crackle
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 8
Add the sliced onion and garlic and saute on low to medium heat until the onions have turned lightly golden brown
pearl onions (sambar onions) - finely chopped (or 2 regular medium size onions)(12)garlic - cloves grated(2) - 9
Take care not to burn the onion and garlic
garlic - cloves grated(2) - 10
Next add the curry leaves, turmeric powder, black pepper, cinnamon and coriander powder
turmeric powder (haldi)(1 teaspoon)black pepper powder(1 teaspoon)cinnamon powder (dalchini)(1/4 teaspoon)coriander powder (dhania)(1/2 teaspoon)sprig curry leaves(1) - 11
Give it a stir and add the steamed cauliflower florets
cauliflower (gobi) - cut into florets(1) - 12
Sprinkle some salt and stir all the ingredients carefully until the spices coat the cauliflower well
cauliflower (gobi) - cut into florets(1)salt - to taste - 13
Turn the heat to low, cover the pan and simmer for about 3 to 4 minutes and turn off the heat
- 14
Check the salt and spices and adjust to suit your taste
salt - to taste - 15
Serve the Chettinad Cauliflower Pepper Fry along with Vendakkai Sambar and Steamed Rice for weekend lunch or weeknight dinner
cauliflower (gobi) - cut into florets(1)black pepper powder(1 teaspoon)
Rate this recipe
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