Clean and cut cauliflower into flowerettes. Wash well, along with the peas. Then add turmeric and salt. Cook till done. Heat oil and fry coriander seeds and red chilies until pink. Grind this with the coconut and tamarind to a thick paste. Heat oil and add mustard seeds, black gram dal and red chilies. When brown, pour over the vegetables. Mix in the ground paste and coriander leaves. Bring to a boil and serve hot. You can substitute okra (cut in 2 cm. pieces) for the cauliflower. Omit peas. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 17, 1998
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