Cauliflower Rassa is an easy to make and delicious Maharashtrian curry recipe. Its made with creamy tomato coconut base, blanched tender cauliflower & mildly spiced with homemade masala. It makes a flavor packed curry recipe. Tastes best with steamed rice or roti.
What is Cauliflower Rassa
Cauliflower Rassa, also known as flower cha rassa, is a typical Maharashtrian curry recipe. Rassa literally translates as curry which is runny in consistency. Like every household has its own version of dal recipe, cauliflower rassa recipe is also unique to every family. Today I am sharing my mom’s version. Her recipe is quick, comforting and packed with tons of flavor. She blanches the cauliflower until they turn tender. Cooks them in a creamy curry base of tomato and fresh coconut. What makes this curry so special is the addition of aromatic homemade all purpose masala. Alternatively, you can use garam masala, but I strongly recommend using my mom’s homemade spice blend for the best results. Trust me you won’t stop licking your fingers.
Here’s the link to my mom’s homemade All Purpose Masala Recipe
Ingredients & substitutes
Cauliflower: Cauliflower is the star ingredient of this recipe. While buying cauliflower make sure that the florets are tightly packed together, should be firm to touch. You can buy and store the cauliflower in the refrigerator, make sure to keep it tightly wrapped in the crisper drawer of the refrigerator.
Coconut: My recipe uses freshly shredded coconut. I have used the frozen variety, make sure you thaw the shredded coconut at room temperature. Fresh coconut adds a creamy, nutty, refreshing, slightly sweet and mild flavor to this curry. Alternatively you can use 1/2 a can of coconut milk in this recipe.
Tomatoes: I have used canned tomatoes for this recipe just for the convenience. Alternatively, you can use 3 large size fresh tomatoes. If using fresh tomatoes make sure you boil them until its skin loosens. Peel the skin, grind them into a smooth paste along with fresh coconut.
Spices: Cumin seeds, turmeric powder, chili powder, bay leaves, asafotedia are the basic spices used in this recipe. Apart from the above spices, what adds tons of flavor to this recipe is homemade masala. If you don’t want to make this masala, you can substitute it with 2tsp garam masala. Even if it seems like extra work to grind the all purpose masala, I recommend you make some….you will thank me later.
Along with the above ingredients, I have also added finely chopped red onions, jaggery for sweetness and salt.
How to make Cauliflower Rassa
Blanching Cauliflower: Cut the cauliflower into equal size florets. Cutting even pieces ensures the cauliflower blanches evenly. In a large pot bring water to boil. Add the cauliflower florets and boil them until it becomes a little tender. Turn off the heat and pour the cauliflower through a strainer so the hot water strains or use a slotted spoon to transfer the cauliflower florets to a bowl or Strainer. Set aside.
Making the masala: In a blender add canned tomatoes and freshly shredded coconut. Grind to a smooth paste. You can use 3 boiled tomatoes with peeled skin instead of canned tomatoes to make the puree.
Making the rassa: Heat oil in a pan. Add bay leaves, cumin seeds and let them crackle. Add homemade all purpose masala and chili powder. Alternatively you use garam masala. If using garam masala powder, then add 2 tsp of it and mix well. Next add asafotedia, turmeric powder, red onions and ginger garlic paste. Sauté until the onions turn soft and raw smell of the ginger garlic goes away. Now add coconut tomato paste. Sauté the masala until you see oil releasing from the sides. Next add the blanched cauliflower florets, mix well so that each floret is well coated with the masala. Pour water to adjust the consistency of the rassa (curry). Add jaggery, season with salt and give everything a good mix. (You can adjust the quantity of salt as per your liking). Garnish with chopped coriander. Serve cauliflower rassa with roti or steamed rice.
Serving: Serve mildly spiced cauliflower rassa with steamed rice, roti or pooris.
Variations:
I have only added cauliflower to this recipe but you can add diced potatoes and peas to this curry too. If using diced potatoes make sure you add them after you add onions & sauté them until they are tender.
If you don’t have time to make & add my mom’s all purpose masala, substitute it with 2 tsp garam masala.
Here are a few more recipes that you make like:
Green Peas Curry | Matar Chi Usal
I love to make curries in a wok. Here’s the link to my wok.
