Cauliflower + Potato Sukke / Dry curry .............
Cut cauliflower to get about 3 cups of florets, wash them and keep them ready. Peel the skin and cut 3 large sized potatoes into medium sized cubes. Pressure cook the potatoes to one whistle and keep them ready. Cook the cauliflower in little bit of water till 75% cooked or microwave for 5-7 minutes and keep them ready.
For the Masala : Heat 2 tsp oil in a small kadai, add 1 tsp of urad dal and when it turns light brown in colour add in 2 tsp of coriander seeds and fry till colour changes, now add 5-6 red chillies (less spicy one’s) and fry for another few minutes. Grind this to a fine paste with 1 cup of fresh grated coconut and a marble sized tamarind with as little water as possible. Do not make the masala watery. The masala’s should always be ground into thick paste. You can always add water later on if necessary.
Heat a thick bottomed kadai, add in the ground masala, add water if necessary to make it into thick curry consistency. When it comes to a boil, lower heat and add in the cooked potatoes, cauliflower, salt to taste and mix well. Cover and simmer for some time. Keep stirring often as the curry paste consists of urad dal which tends to stick to the bottom.
This curry should be semi dry. Once it simmers and is cooked to required texture / consistency. Remove and keep aside.
For Seasoning : Heat 1 tblsp oil in a small kadai, when hot add 1 tsp of rai (Sasam) and when it splutters, add in 10-12 curry leaves, mix well, remove and pour over the curry, mix and cover the curry for some time before serving it hot as an accompaniment with Dal Chawal or Roti.