Back to the Grassroots of South Indian Cuisine with a simple side-dish

"Cruciferous vegetables have it all: vitamins, fiber, and disease-fighting phytochemicals"...so says WebMD...Here is a simple dish from the Southern part of India using Cauliflower, one of the Cruciferous "Super-foods" Vegetables. This is a very traditional dish in South India - Podimaas, to which I have given a simpler twist, to accommodate my quick cooking sensibilities.  The other vegetables that could be substituted in place of Cauliflower here, could be potatoes or raw plantain."Podimaas" means mashed and stir-fried vegetable...but here I have just finely chopped the vegetable and then stir-fried it. 

The traditional version of this recipe involves some more steps of roasting and powdering spices to add to the dish(I shall post that one of these days as well). The very traditional South Indian chef may frown upon this "quick version" of the famous side-dish, which is served at many festive meals in Southern India...but I love this...plus my kids seem to have taken a liking to this simple, tangy recipe!!! What do you know???!!! So that is why I thought it might be worthwhile to share with you all...no taste test better than that of critical, head-shaking, food-sniffing kids, I guess:))

This recipe for the South Indian Cauliflower Side-dish goes to Yasmeen's Cruciferous Challenge.

This side-dish would be great to serve with Flatbreads, Naans, Chapathis or steaming, hot rice!

Recipe for South Indian Cauilfower Side-dish(aka Cauliflower Podimaas)

Serves: 2 or 3

Prep/cook time: 15 - 20 mins

Ingredients:

Cauliflower - 1 head finely cut into very small florets or grated

Ginger - 1 to 2 inch piece minced or grated

Green chilli peppers - 2 or 3 finely cut or minced( I used the Thai chillies, sometimes I do use Serrano peppers)

For seasoning: Black mustard seeds, Salt, Turmeric - a pinch, Black Pepper, Lemon Juice - 1 to 2 tsp, Asafoetida(aka hing) - a pinch, a few sprigs of curry leaf and/or cilantro

Optional Garnish: Grated coconut(unsweetened) - 1 to 2 tsp

Cooking Oil - 2 to 3 tsp

Note: All ethnic ingredients are available at Asian Indian grocery stores or in the Asian section of most supermarkets.

Method:

In a pan, add the cooking oil and the black mustard seeds...when they start to crackle, add the finely chopped/grated cauliflower and salt and turmeric alongwith the minced green chilli peppers and minced/grated ginger.

Let cook for a few minutes( takes about 8 - 10 minutes) until the vegetable turns soft.

Finally add the remaining seasoning ingredients one at a time. Stir well. You could optionally garnish with grated coconut.

This is a great side-dish that is wonderful served warm or can be refrigerated for 3 - 4 days as well.