Step 1

Boil the Cauliflower in water until its fork tender and set aside.

Step 2

Heat oil in a pan and add in the cumin, roasted gram (pottu kadalai as called in tamil) and the dried red chilli. Let it roast for 15-20 seconds. Add in the curry leaves, onions and salt. Saute in medium flame for a good 7-8 minutes until the onions are slightly brown.

Step 3

Once the onions are brown, dump all the other ingredients at once. Tomatoes, coconut, tamarind, turmeric and coriander powder. Saute in medium flame for a good 6-7 minutes until the tomatoes are cooked and juiced down. Remove off heat and let it cool slightly.

Step 4

Grind the mixture to a very very smooth paste.

Step 5

Take a deep pan and heat a tablespoon of oil until hot. Add in the mustard seeds, cumin seeds and the curry leaves. Let it pop. Now add the ground masala paste. Add upto 2 cups water to thin the gravy. Let it simmer for a couple of minutes.

Step 6

Add in the cooked Cauliflower and let it simmer for a couple of minutes more.

Step 7

Remove off heat.