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[PROS]
- Excellent source of vitamins and minerals from cauliflower leaves, reducing food waste.
- Rich in fiber, supporting digestive health.
- Contains beneficial spices like turmeric, garlic, and asafoetida with anti-inflammatory and antioxidant properties.
[CONS]
- High spice level might not be suitable for all palates.
- The unique flavor profile of cauliflower leaves and tamarind may not appeal to everyone.
[DIETITIAN REVIEW]
This chutney is a fantastic example of sustainable and nutritious cooking, utilizing parts of vegetables often discarded. It's packed with flavor from natural ingredients and spices, offering a good boost of vitamins, minerals, and fiber. The use of legumes like urad dal adds a touch of protein. Score: 8/10
| Ingredient | Qty |
|---|---|
| Cauliflower leaves | 1 cup |
| Tomatoes | 3/4 cup |
| Tamarind | 18 grams |
| White urad dal | 2 tablespoons |
| Red chillies | 4 |
| Salt | as per taste |
| Asafoetida | a pinch |
| Garlic cloves | 3 |
| Turmeric powder | a pinch |
| Oil | 1 tablespoon |
| Mustard seeds (Rye) | 1 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Curry leaves | 3 |
1. Heat 1 teaspoon of oil in a pan. Add 1.5 tablespoons of white urad dal, 3 red chillies, and 3 cloves of garlic. Roast until the dal turns light golden and aromatic. Remove and set aside.
2. In the same pan, add the cauliflower leaves, tomatoes, and a pinch of turmeric powder. Sauté for 5-7 minutes until the leaves soften and the tomatoes are pulpy. Let the mixture cool completely.
3. Transfer the cooled sautéed mixture, roasted urad dal, red chillies, garlic, tamarind, and salt to a blender. Grind into a coarse or smooth paste, adding a minimal amount of water if necessary to achieve the desired consistency.
4. For tempering, heat the remaining 2 teaspoons of oil in a small pan. Add 1 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, 0.5 tablespoon of white urad dal, a pinch of asafoetida, 1 red chilli (broken into pieces if desired for garnish), and 3 curry leaves.
5. Sauté until the mustard seeds splutter, cumin seeds change color, urad dal turns golden, and curry leaves become crisp.
6. Pour the hot tempering over the prepared chutney and mix well. Serve fresh with your favorite Indian dishes.