Cauliflower thoran Kerala style recipe is very delicious and yummy thoran recipe which you can enjoy with rice for lunch or dinner. Cauliflower thoran is also known as cauliflower poriyal in South India.
You can serve the cauliflower thoran hot with rice along with any of your favorite curry, I recommend serving with any of your favorite sambar or pulissery which goes great with rice and cauliflower thoran.
Cauliflower thoran is cauliflower stir fried with coconut and spice mixture which makes it really delicious and just make sure to cook the cauliflower just enough so it still has the crunchy texture, which makes this very tasty side dish for lunch or dinner.
You can see broccoli thoran recip (broccoli stir fry with coconut and spices) here, which too is a crunchy and delicious and easy thoran recipe that uses broccoli florets to make the thoran.
Carrot thoran is another easy and yummy Kerala style thoran using carrots which too you can easily prepare and enjoy as a simple and delicious side dish with rice for lunch or dinner.
I actually used a good quality cast iron skillet to grill and cook the cauliflower florets first, which helped me to cook it really well while retaining its crunch texture, and then I added the coconut mixture with spices to make this cauliflower thoran.
You can use a regular wide pan or kadai (cheenachatti) to make it as well, just make sure not to lose the crunchiness of the cauliflower.
If the cauliflower becomes soft and mushy, it won’t taste good in this thoran, so make sure to avoid cooking the cauliflower for a long time.
So here is how you can make easy cauliflower thoran following this cauliflower thoran Kerala style recipe.
Cauliflower Thoran (Poriyal) - South Indian Cauliflower Stir Fry With Coconut & Spices
- 1 medium sized Cauliflower head
- 1.5 cups grated fresh coconut you can also use unsweetened shredded coconut
- 2 cloves garlic crushed
- 1 tablespoon ginger peeled and grated
- 1 teaspoon cumin seeds
- 2 green chilies
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 3 tablespoons coconut oil
- 1 string fresh curry leaves make sure no leaves in water
- 4 dry red chilies broken
- 1 teaspoon black mustard seeds
- Clean the cauliflower head as you usually do and separate the florets, discard the stalk.
- Wash the florets and chop the florets in medium sized pieces. You don't have to cut them finely, as we want to retain the crunchy texture, so just chop a little to make the florets little small sized.
- Heat 2 tablespoons of oil in a skillet or pan and add the chopped cauliflower florets.
- Add salt and cook in medium heat for 6 to 7 minutes, stirring occasionally until the florets are lightly browned and cooked, while the texture is still crunchy. Keep the sauteed cauliflower aside.
- In a food processor, grind together the coconut, green chilies, cumin seeds, garlic and ginger to get a coarse mixture, you may sprinkle a little water if the mixture is too dry.
- In another pan or kadai, and heat one tablespoon of coconut oil.
- Add mustard seeds and when the mustard seeds splutter, add the broken dried red chilies and curry leaves, fry for a few seconds.
- Add the stir fried cauliflower to the pan, add the grind coconut mixture and mix everything well. Check the salt at this point, and if it is less, you may add more.
- Add the remaining spices to the pan - turmeric powder and red chili powder, stir everything well and saute for another 2 minutes.
- Cauliflower thoran is ready to serve, you can enjoy this as a side dish with rice along with any vegetarian curry or gravy like sambar, moru curry (yogurt curry) or any curry as you wish for lunch or dinner.