Cauliflower Egg Kuzhi Paniyaram

Ingredients

• 4 eggs (முட்டை)
• 100 g cauliflower (காளிஃப்ளவர்)
• 2 onions, chopped (வெங்காயம்)
• 2 slices fresh coconut, cut into small pieces (தேங்காய் கீற்று)
• 2 green chillies, chopped (பச்சை மிளகாய்)
• 1 inch ginger, chopped (இஞ்சி)
• a little turmeric powder (மஞ்சள் தூள்)
• 1/2 tsp red chilli powder (மிளகாய்த்தூள்)
• 1/4 tsp garam masala (கரம் மசாலா தூள்)
• as needed mustard seeds, salt (கடுகு, உப்பு)
• as needed coriander leaves (கொத்த மல்லி இலை)
• as needed (about 2 tbsp) ghee (நெய்)

Method

1. Blanch the cauliflower for 2 minutes in hot water with turmeric and salt, drain, and grind to a paste.
2. Whisk the eggs into the cauliflower paste with chilli powder, turmeric, garam masala, coconut pieces and salt.
3. In a little ghee, temper mustard seeds and saute the green chillies, ginger and onion; mix this into the egg batter and adjust seasoning.
4. Grease a paniyaram pan with ghee, fill the cavities with batter and cook, turning, until set and golden.
5. Garnish with coriander; tomato chutney goes well alongside.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 5. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.