Chettinad is a region of Tamil Nadu in South India. Traditional Chettinad cuisine is known for using many varieties of spices such as star anise, whole red chillies, fennel seed, cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek. A common ingredient is the moss, kalpasi (black stone flower) which has a unique intensly aromatic flavour. I used it in this dish. It can be difficult to find but can be bought on-line. If you can’t get it, leave it out. Rick Stein, suggests using cinnamon as a substitute but personally, I don’t think its similar enough. The dish will still taste great without it. The other dominant flavour here is black peppercorns which add a different layer of heat alongside the chillies. This is a splendid vegan dish.
This is known as a ‘dry’ dish in India, which simply means its not enrobed in a thick curry sauce. It does have a ‘coating’ of sauce though. Serve this with rice and daal or as one of a range of Indian dishes. The Chettinad spice mix will make more than you need for this dish but will keep very well for another Chettinad inspired dish.
Ingredients (serves 2)
For the Chettinad spice mix:
1 tbsp black peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
5 cloves
5 dried Kashmiri chillies
For the base:
1 tbsp vegetable oil
1 banana shallot, chopped
5 curry leaves
1 tsp kalpasi
1 small stick of cinnamon
5 cardamom pods, split
2 tsp grated garlic
2 tsp grated ginger
For the cauliflower:
250 g cauliflower florets
150ml water
1 tbsp tomato paste
½ tsp sugar
1 tbsp Chettinad spice mix
3 or 4 baby tomatoes, cut in half
5 curry leaves
Method
For the Chettinad spice mix:
This is known as a ‘dry’ dish in India, which simply means its not enrobed in a thick curry sauce. It does have a ‘coating’ of sauce though. Serve this with rice and daal or as one of a range of Indian dishes. The Chettinad spice mix will make more than you need for this dish but will keep very well for another Chettinad inspired dish.
Ingredients (serves 2)
For the Chettinad spice mix:
1 tbsp black peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
5 cloves
5 dried Kashmiri chillies
For the base:
1 tbsp vegetable oil
1 banana shallot, chopped
5 curry leaves
1 tsp kalpasi
1 small stick of cinnamon
5 cardamom pods, split
2 tsp grated garlic
2 tsp grated ginger
For the cauliflower:
250 g cauliflower florets
150ml water
1 tbsp tomato paste
½ tsp sugar
1 tbsp Chettinad spice mix
3 or 4 baby tomatoes, cut in half
5 curry leaves
Method
For the Chettinad spice mix:
- Place all the spices in a dry hot frying pan and cook for a few minutes.
- Using a spice grinder, grind the spices to a powder. Set aside.
- Heat the oil in a pan large enough to hold the cauliflower. Add the chopped shallot and cook gently for a few minutes to soften.
- Turn up the heat to high and add the curry leaves, kalpasi, cinnamon and cardamom pods. Fry for a few minutes whilst stirring.
- Lower the heat and add the garlic and ginger. Cook gently for a few minutes, adding a little water if the pan becomes dry.
- Add the cauliflower, water, tomato paste and sugar to the pan. Stir well and simmer for 15 minutes.
- Add the Chettinad spice mix (1 tbsp) and continue cooking until the sauce is reduced to a coating sauce (approx. 10 minutes).
- Add the curry leaves and cook for a few more minutes. Add salt, to taste.
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