Cauliflower Rasam(Soup)recipe, Kathirikai Masala, Easy Lunch under 30 mins
Prep time
Cook time
Total time
Chettinad Cauliflower Rasam gets its flavor from the freshly ground spices (black pepper, cumin powder), which makes this dish just irresistible. Traditionally it is made using Indian shallots apart from a few other basic ingredients.
Recipe type: Soup
Cuisine: Indian
Serves: 4
  • 1 tsp oil
  • 2-inch cinnamon
  • 2 cloves
  • 5 shallots, finely chopped
  • 1 medium-sized tomato
  • 1 tsp ginger garlic paste
  • 2 green chilies
  • 250g cauliflower flowers
  • ¼ tsp turmeric powder
  • 1 tsp salt
  • 1 small lemon size tamarind extract 1 cup of water
  • 1 cup of water
  • coriander leaves for garnishing
  1. Heat oil in a Kadai, add cinnamon stick and cloves. Once they crackle, add chopped shallots or onion, curry leaves, ginger-garlic paste, chopped tomato, and green chilies.
  2. Fry them in oil, till the onion and tomato become soft.
  3. Add cauliflower, cover and cook for 5 mins, let the cauliflower cook.
  4. Add the tamarind water, turmeric powder, salt, freshly ground pepper & cumin powder. Mix well. Let them boil for 3 to 4 mins, once the rasam started to foams on top, switch off the stove.
  5. Don't boil the rasam after it starts foaming. Finally, add the Coriander Leaves and switch off the stove.
always add freshly ground pepper cumin powder
don't boil the rasam once it started forming at the top
Recipe by Prema's Culinary at