A Delectable Cauliflower Stem Chutney / Dip

It is the cauliflower season now and this chutney is prepared as a accompaniment with rice. Normally I used to use only the cauliflower part and discard the stems but today my mother shared this recipe. It was very tasty and simple to prepare too.

Ingredients

• 1 cup chopped cauliflower stem with leaves
• 2 tbsp urad dal
• 4 red chillies
• 1 tsp jeera/cummin seds
• pinch of fenugreek seeds
• 1/2 tsp sugar
• little tamarind
• 2 tsp oil
• himalayan salt to taste

For tempering

• 1/4 tsp mustard seeds
• 1 red chilli
• pinch of hing/asafoetida
• 1 spring curry leaves

Procedure

Select and pluck the tender stems of the cauliflower,wash them nicely  and chop them.Keep aside.

Heat 1 tsp oil in a pan, add urad dal, cummin , fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Transfer it then to a plate.Once it cools grind to a fine powder.

In the same pan add 1 tsp of oil and the chopped caulifower stems  and fry for 1-2 minutes or until it looses its rawness.

Once it cools add them to the above grinded powder with tamarind,salt,sugar and grind to a fine paste.

Transfer it to a serving bowl if you feel it is too thick add a little water.

Prepare the tempering with 1 tsp oil in a pan.Add mustard seeds,hing. Once it splutter add the red chillies and curry leaves and saute it for 1/2 min and immediately pour it over the chutney.

Mix and serve it with rice 

Note: 
1. Choose only tender cauliflower stems with the leaves as it will taste better.
2. Dont overcook the stems as they will loose the flavor