Coriander Cauliflower 65 (Kothamalli Cauliflower 65)

Bring a large pot of water to a boil and add a generous pinch of salt and a pinch of turmeric. Add the cauliflower florets and blanch them for just 2 to 3 minutes. You want them to be slightly tender but still firm to the touch — do not overcook. Drain immediately and spread them on a clean kitchen towel or paper towels to dry completely. Excess moisture will prevent the batter from sticking and make the oil splatter, so this drying step is very important.

While the cauliflower is drying, prepare the coriander paste. Add the fresh coriander leaves to a small blender or mixie jar with 2 tablespoons of water and grind to a smooth, fine paste. Set this aside. The vibrant green colour and fresh aroma of this paste is what makes this recipe stand out from a regular Gobi 65, so use fresh coriander and not dried powder for the best flavour.

In a large mixing bowl, combine the chickpea flour, rice flour, and cornflour. Add red chilli powder, coriander powder, garam masala, turmeric powder, black pepper powder, ginger-garlic paste, lemon juice, the freshly ground coriander paste, and salt to taste. Mix all the dry and wet ingredients together. Gradually add water, one tablespoon at a time, and whisk until you get a thick, smooth batter that coats the back of a spoon. The batter should not be runny — it must cling to the florets.

Add the dried cauliflower florets into the batter and gently toss until each floret is evenly and generously coated on all sides. Make sure there are no dry patches of floret visible. If the batter feels too thick and is clumping, add just a teaspoon more of water. Let the coated florets rest for 5 minutes so the batter adheres firmly before frying.

Heat oil in a deep kadai or heavy-bottomed pan over medium-high heat. To test if the oil is ready, drop a small piece of batter into the oil — it should rise to the surface within 2 to 3 seconds. The oil temperature should be around 175°C to 180°C. Once the oil is hot, carefully slide in the batter-coated cauliflower florets in small batches of 6 to 8 pieces. Do not overcrowd the pan as this will lower the oil temperature and result in soggy florets instead of crispy ones.

Fry the cauliflower florets on medium-high heat for 4 to 5 minutes, turning them occasionally with a slotted spoon to ensure even browning on all sides. Fry until they turn a deep golden brown and the batter is crisp and fully cooked through. Remove with a slotted spoon and drain on a plate lined with paper towels to absorb excess oil. Repeat with the remaining batches. For extra crispiness, you can fry each batch a second time for 1 minute just before serving.

Once all the florets are fried, heat 1 teaspoon of oil in a small pan over high heat and quickly flash-fry a sprig of curry leaves until they turn crisp. Scatter the crispy curry leaves over the fried cauliflower for a wonderful aroma and authentic Tamil touch. Arrange the Kothamalli Cauliflower 65 on a serving plate, squeeze fresh lemon juice generously over the top, and serve immediately with coconut chutney or tomato ketchup while hot and crispy.