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.
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
Oil – 2 tsp
Mustard (Rai) -1/2 tsp
Black Gram (Urad Dal) – 1 tsp
Curry Leaves – 1 spring
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.
Note: I used Bedgi Chilli that gives a good color and is less spicy. Adjust quantity of Chilli if any other Chilli is used.