Cauliflower Stem Chutney / Gobi Kadala Pachadi – how to prepare Cauliflower Stem Chutney

Ingredients

• 1 cup chopped Cauliflower Stem
• 2 inches Tamarind Flake
• 1 pinch Turmeric Powder
• 3 Green Chillies
• Salt to taste
For Chutney Ingredients :
• 1/4 sp Mustard Seeds
• 1/2 sp Coriander Seeds
• 1 pinch Methi Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 pinch Hing
• 6-7 Red Chillies
• 3 sp Oil
For Popu :
• 1/4 sp Mustard Seeds
• 1/4 sp Urad Dal
• 1 Red Chilli
• Curry Leaves
• 1 sp Oil

Instructions

1. First take out the stem portion from the cauliflower and wash well, then chop the stem into small pieces and keep aside. Wash and soak tamarind in little water and keep aside. Heat oil in a pan add chutney ingredients and fry, once done remove to a plate except oil, then add chopped cauliflower stem, slit green chillies and fry, sprinkle little water and cook with cover.

2. Add more water if necessary and cook properly done. Let it cool and grind into a coarse paste with fried chutney popu along with remaining ingredients by adding little water. Remove the cauliflower kadala pachadi into a serving bowl. After grinding, heat a small frying pan add oil and the remaining popu and fry, when done add it to ground chutney and mix well. Now cauliflower stem chutney is ready, serve with rice or roti.