Cauliflower and Spinach in a Black Pepper-Coconut Milk Sauce

Cauliflower Keerai Thenga Paal

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Combine two of Kerala’s prized ingredients, coconut milk and black peppercorns, to provide a smooth and slightly peppery base to otherwise ho-hum cauliflower and spinach. The addition of slightly tart tomato makes it a festive-looking dish. I serve it the way Keralites do, over a bowl of perfectly cooked rice noodles, either store-bought or, preferably, homemade (see Idiappam).