HomeUncategorized Kadugu Cauliflower~Union Territory Pondicherry

Kadugu Cauliflower~Union Territory Pondicherry

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Kadugu  Cauliflower~Union Territory Pondicherry

The union
territory of Pondicherry cuisine is also a reflection of a perfect blend of
different cultures and customs. Do you know they have 4 official languages Tamil, Telgu, Malayalam
and French! Wow I was thinking that only Goa has two official languages!!

The union
territory of Pondicherry in the country of India was a French settlement for a
long time. The French way of life has left a deep impact on the lifestyle of
the people in the union territory of Pondicherry.

The Indo-French of food is an innovation in
taste. The influence of the neighbouring areas like Tamil Nadu, Andhra Pradesh
and Kerala is also visible. The concoction of the various kinds of cuisines is
something to be savoured and relished.


In my hunt I found this delicious
vegetable that in now a sure inclusion to our home menu as even my FIL has
liked it. After I made it my husband asked me where was this from? After I told him its from Pondicherry he has promise me that he will take me there!!  I hope I go there soon so that I can taste all the wonderful cuisines!!  

It is called Kadugu
Yerra! Kadugu is mustard and yerra is prawns! Don’t worry the prawns and
substituted with cauliflower. The other ingredients I substituted were 1 tbsp
coconut cream with ½ cup thick coconut milk and 1 tbsp vinegar with 1 tomato
and oil its Rice bran.

Kadugu  Cauliflower~Union Territory Pondicherry

Kadugu 
Cauliflower

Union Territory: Pondicherry
Recipe Source: Mysoorean
Ingredients:
  • 1 tbsp sesame oil
  •  1 medium onion,
    chopped
  • 3 medium tomatoes, chopped
  • 2 cloves garlic, paste
  • ½   tsp cumin
    seeds
  • 1 sprig curry leaves
  • 1 tsp red chilli powder
  • 1 tsp mustard seeds
  • ½ tsp fenugreek seeds
  • 1 large potato, cut into small cubes
  • ½   a head of
    cauliflower, cut into florets
  • 1 cup coconut milk, thin
  • ½ cup coconut milk thick

Method:

  • Grind fine one tomato, mustard and
    methi use a little thick coconut milk if needed.
  • Heat oil in a kadhai /wok.
  • Add garlic paste and cumin seeds
    sauté for a few seconds and add onions. Sauté till transparent.
  •  Add 2 tomatoes, salt and red chilli powder,
    mix cover and cook till tomatoes are soft.
  •  Add potatoes, cauliflower florets, thin
    coconut milk and salt.  Mix well.
  • Cover and cook on low until the
    veggies are cooked.
  •  Add the tomato mustard and methi paste, the
    rest of the thick coconut milk. Bring to a boil. 
  •  Adjust seasonings and you are done!
  • We liked it with rotis.  You can have it with rice too.

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12s COMMENTS

12 thoughts

  • April 22, 2014 at 12:47 pm

    coconut milk gives such a lovely glaze and you have captured it beautifully here

  • April 26, 2014 at 12:38 pm

    The cauliflower surely looks great..and I am sure all that coconut milk must have made it so rich..

  • April 27, 2014 at 12:50 am

    The dish looks so so tempting with those cauliflowers…and the pics look amazing..so good that you feel like picking up the dish from the screen, and hope you take a trip to Pondi soon:))

  • April 30, 2014 at 6:36 pm

    Lovely vegetaraian twist to the usual non veg dish. Excellent side dish, i can have with some rice..

  • April 30, 2014 at 6:40 pm

    That curry looks so delicious Archana. Love the clicks.

  • May 4, 2014 at 12:44 am

    very tempting dish. I am glad you found a sub for prawns.

  • May 4, 2014 at 4:17 am

    Delicious cauliflower curry. The addition of coconut milk must have given a rich taste to the dish…

  • May 8, 2014 at 3:52 am

    Oh, you made the vegetarian version for kadugu yerra. I made kadugu yerra. Your version looks equally delicious. So this is the recipe that so in demand in your house.. 🙂 Nice to know your family loved it.

  • May 27, 2014 at 9:42 pm

    wow thats an deliicous kadugu cauliflower, I love the addition of coconut milk init just fabulous 🙂

  • June 16, 2014 at 11:39 am

    sounds yummy archana.. i am intrigued by the spice paste.. mustard methi and tomato.. definitely have to try it

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