Grandma’s Curry – The LOW CARB WAY

If predictability and rituals in childhood are the secrets to growing up in a balanced way, I think I am set for being balanced across multiple lifetimes! I spent every summer of my childhood with both my grandmothers in south India and one staple in their kitchen was a root vegetable curry called “erisherri“. The vegetables were cooked till just done in water blended with salt and turmeric, then mixed with a paste of ground coconut, cumin, and green chilies, and topped with a finishing touch of curry leaves, red chilies and mustard seeds fried in a tad bit of coconut oil.

Since my husband has been on a low carb diet for some time now, I decided to try the dish with cauliflower substituted for the starchy root veggies. While nothing will quite match my grandmothers’ magical, love-infused dishes, this dish turned out to be quite yummy!

Cauliflower Erisherri

A lovely cauliflower dish served in a coconut gravy

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • .5 Head of cauliflower
  • 1 tsp Turmeric powder
  • 1.5 tsp Kosher salt
  • 1 cup Freshly grated coconut
  • 4 Hot green chillies
  • 1 tbsp Cumin seeds
  • 1 tsp Mustard seeds
  • 2 Dried chillies
  • 5 Curry leaves
  • 1 tbsp Coconut oil (or any cooking oil)

Instructions

  1. Separate the cauliflower into small florets, wash and drain.

  2. Take the cauliflower, add water to cover the vegetable and cook with the turmeric powder and kosher salt for 10 minutes (the cauliflower should be cooked but firm).

  3. Grind the coconut, green chilies and cumin in a blender with just a little bit of water, till the ingredients are blended into a nice paste.

  4. Add the coconut paste to the cooked cauliflower and let the curry boil for about 5 minutes.

  5. Heat the oil in a small pan and fry the mustard seeds, dried chilies, and curry leaves till the mustard seeds stop crackling.  

  6. Add the seasoned oil with the ingredients to the cauliflower curry.  Serve hot with steamed rice.

Recipe Notes

Freshly grated coconut is available at Indian supermarkets in the freezer section.  The brand I use is called Daily Delite.  If you are unable to find freshly grated coconut or want a short cut, take a cup of coconut milk, mix in 1.5 tsp of hot red chilly powder and a heaped tbsp of cumin powder and mix this with the cooked cauliflower instead of the ground coconut paste.  It still creates a beautiful, yummy curry!

PS.  I love my dishes hot and spicy; you can adjust the seasonings to suit your taste buds.

Leave a Reply