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Cauliflower - Tomato Morkhozhambu

Recipe by
Total Time:
15-30 mins
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make

  • Fry asafoetida, gram dal, fenugreek seeds, red chillies and coconut in a tbsp oil.
  • Grind to a fine paste and keep aside.
  • Fry the tomatoes and cauliflower in a little oil.
  • Cook until they are fairly soft.
  • Mix the ground paste to the curd.
  • Add the cooked vegetables to the curd mixture and heat it.
  • Add salt as per taste.
  • Do not let the morkhozhambu to boil.
  • Garnish with curry leaves and mustard.
  • Serve hot with rice.