Monday, May 14, 2012

Cauliflower, carrot n potato masala - Day 10

There is a chettinad dish called perattal or masala that involves making a paste of coconut, khus khus, cumin seeds, fennel seeds and red chillis for the same combination of vegetables. (Will do a post on that some time). This dish is inspired from the perattal but minus the paste and adding ginger garlic paste instead. Learnt the trick from my friend.

The reasons for going for this instead of the paste is to avoid coconut. For us it gives the feeling of having perattal. It is a very good way to finish up left over vegetables.

Number of serving - 2
Cauliflower - 1 cup
Potato - 1
Carrot - 1
Onion - 1
Tomato - 1
Fresh ginger garlic paste - 1 tbsp (look here to make the paste without mixie/blender)
Red chilli powder - 1 spoon
Turmeric powder - a pinch

To temper:
Cumin seeds
Fennel seeds


  • Heat oil in a kadai and splutter the items to temper. Then add chopped onions with ginger garlic paste and saute. Add turmeic powder
  • Add tomato and saute
  • Add all the vegetables and saute for a minute. Add salt, red chilli powder and little water and let it cook well.
  • You can add beetroot to make this colorful. 
  • You can microwave the vegetables before hand to cook even faster.
  • You can vary the vegetable portion sizes as you want. 


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