## Cauliflower Pepper Fry Recipe (Chettinad Style) – Easy & Delicious Recipe

Discover how to make a delicious and authentic **Cauliflower Pepper Fry Recipe (Chettinad Style)** with this easy-to-follow recipe. A traditional **Chettinad Lunch**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 10 minutes
**Total time:** 20 minutes

**Cuisine:** Chettinad
**Course:** Lunch
**Diet:** Vegetarian

### Ingredients for Cauliflower Pepper Fry Recipe (Chettinad Style):

* 2 cups Cauliflower (gobi) – cut into small florets
* 1 teaspoon Sunflower Oil
* 1/2 teaspoon Mustard seeds
* 1 pinch Asafoetida (hing)
* 2 sprig Curry leaves
* 1 teaspoon Turmeric powder (Haldi)
* 2 teaspoons Cumin seeds (Jeera)
* 1 teaspoon Whole Black Peppercorns
* 2 Dry Red Chillies
* Salt – to taste

### Step-by-Step Instructions to Make Cauliflower Pepper Fry Recipe (Chettinad Style):

1. heat a pan and pour oil, put the mustard seeds and let it crackle.
2. To this add the asafoetida and a sprig of curry leaves and let it splutter.
3. Add the cauliflower florets to this and give it a stir.
4. Add turmeric powder, season with salt and sprinkle with little water and cook with the lid on top for about 10 minutes.
5. In the meanwhile, make a coarse dry mixture of cumin seeds, peppercorns and dried red chili in a mixer grinder.
6. Once the cauliflower florets are cooked, put this coarse mixture over it and sauté it for well 2 minutes.
7. Garnish with a sprig of curry leaves and serve Cauliflower Pepper Fry Recipe (Chettinad Style) with steamed rice and Beetroot Garlic Lemon Rasam for a complete meal.

### Tips for the Best Cauliflower Pepper Fry Recipe (Chettinad Style):

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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