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Traditional Andhra gun powder (or idli milagai powder, as it is properly called) is usually eaten with idlis and dosas. Its spicy taste profile combines with the blander flavours of the idli to produce a similar effect to that of the chutney pairing. But where chutney is on the more tangy side of the spectrum, the spice levels that idli chilli powder provides are out of the world. 

Introducing idli podi into your other recipes will help you add a specifically Andhra style twist to your meals. So this Idli gun powder based cauliflower recipe is a must-try for vegetarians who love that classic South Indian (Andhra-style) flavouring. 

We’ve designed this recipe to work with our own ready to eat idli milagai podi. The unique blend of spices in our podi recipe can transform your roasted vegetables, meats, and even fish dishes into something uniquely South Indian. Today, we look at how it can turn a basic cauliflower into something no one can get enough of.

idli podi masala online
aka idli gun powder
Idli Gun Powder for Idlis, Dosas, Idiyappams, and now Cauliflower

Ingredients – What You Need for the Perfect Spiced and Roasted Cauliflower Recipe

The spicy gun powder gives your roasted vegetables a uniquely South Indian twist

The Dressing:

The Ultimate Idli Gun Powder x Roasted Cauliflower Crossover

  1. In a bowl, mix the gun powder spice, salt, and 4 tbsp of oil. Trim the cauliflower leaves and wash them well. Once the leaves are dry, place them in the fridge to chill until later. 
  2. Trim the bottom of the cauliflower so that it is flat. Then place it on a large baking tray. With a pastry brush, coat the cauliflower with spiced oil until it is completely covered.
    1. If you have the time, you can marinate the cauliflower for 30 minutes for enhanced flavor. 
    2. Alternatively, you can cover and chill the cauliflower for up to 24 hours.
  3. Preheat your oven to 160°C. 
  4. Roast the cauliflower for 1 hour and 10 minutes. 
  5. While the cauliflower is being roasted, toss the reserved leaves with 1 tbsp of oil and some salt. 
  6. Scatter the leaves around the cauliflower on the baking tray and return the tray to the oven for an additional 30 minutes, or until the leaves are crisp at the edges and the cauliflower is tender in the middle.
  7. While the cauliflower is roasting, toast ground coriander in a dry frying pan for 1 minute until aromatic, then mix it with the salt and yogurt.
    1. (To experiment further, replace coriander powder with nalla karam podi)
  8. Once the cauliflower is roasted, transfer it to a serving plate and scatter the leaves around it. Spoon some of the yogurt dressing over the cauliflower, and finish by topping it with fried, crispy onions, pomegranate seeds, and freshly chopped coriander. Serve the remaining yogurt dressing on the side.

This Idli Gun powder Cauliflower recipe is a fascinating twist on traditional roasted vegetable recipes. The combination of spices and creamy yogurt dressing gives this dish flavor, texture and oomph. Whether you’re a vegetarian or simply looking to add some excitement to your meals, this recipe is a must-try.

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