Cauliflower - Cabbage Curry

My father in law always used to say that only the tongue looks for the taste and not the stomach, when anyone around the table refused to taste a particular dish or a vegetable. He used to advise to finish that dish on the plate first that was least liked so that the rest of the food could be enjoyed leisurely. My husband who has been brought up in such environment naturally respects and finishes the food on his plate without any complaints. Coming to me, I was not a picky eater growing up and almost ate everything that my mother used to prepare without any complaints. However, there were some vegetables that were not my favorites and refused to touch those. Unfortunately they used to appear regularly in my mother in law's kitchen and needless to say that I used to hear my father in law saying the above things to me on a regular basis, though in a jovial manner. And somehow the way he spoke, I never was offended and rather it became a joke during lunch time to see what I was not going to eat that particular day. No teacher is better than life and years later, I had to change my ways to be a role model to my own kids.

One of the vegetables that I never ate while growing up was cauliflower since that was not used in my mother's kitchen owing to it's smell but guess what, that turned out to be one of my husband's favorites. My husband's companionship over the years has transformed me from "I can't stand that awful smell" to "I don't mind cauliflower" stage. It seems so ridiculous when I reflect back and see why cauliflower was not likable in those days when all the other smelly vegetables like cabbage, radish, turnips, kohlrabis have always been my favorites. The first time I really enjoyed cauliflower was when one of my SIL's prepared it in this South Indian style combining with cabbage and here is the recipe for it.

Ingredients:
2 cups finely chopped cabbage

2 cups cauliflower florets

1/2 cup grated fresh coconut

For tadka: 
1 tbsp. oil
1 tsp. chana dal / split chickpeas
1 tsp. urad dal / black gram 
1 tsp. mustard seeds
1 tsp. cumin seeds 
2 - 3 finely chopped green chillies (Adjust the quantity as needed.)
Few curry leaves
1/8 tsp. turmeric powder

Salt to taste

Method:
* Heat oil in a pan and add chana dal, urad dal, mustard seeds and cumin seeds. When the dals start to turn reddish, add the chopped chillies and curry leaves. Saute for about 30 seconds. Next add the vegetables, turmeric and stir to combine.
* Cover and cook on low flame until the vegetables are done, stirring intermittently. 
* Finally add coconut and mix well to combine. Cook for a couple of minutes more and turn off the stove.
* Serve warm with rice / rotis.
  
This goes to Blogging marathon #58 under the theme 'Dry Sautees'. Check the link to see what other marathoners are cooking.

Comments