A Cauliflower Tarka Recipe Test
Before anything, I googled to find out what “tarka” means. Tarka means to fry spices in hot oil so that they pop and release their flavours and tastes. A lot of curry recipes start with the process of frying mustard or cumin seeds in hot oil before adding other ingredients so a tarka is really just a way of making a curry. Some recipes end up with a tarka being made and then being added to the main curry in order to give more tastes to the curry (this process is generally known as “tempering”).
The ingredients for this tarka are really easy to find for this recipe and all I had to buy was the cauliflower.
Making the Cauliflower Tarka
The preparation for the tarka is pretty minimal. I cut up the cauliflower, garlic, ginger and chillies before measuring out the other spices.
See what I meant by minimal preparation needed?
The cooking time for the tarka is less than 15 minutes and I started the cooking at the same time as starting to cook the rice in the microwave.
And all went well with no dramas or mistakes.
Tasting and Rating the Cauliflower Tarka
I did not start cooking the cauliflower tarka until the tasting team had arrived because the cooking time was so short. I did not want the tarka to be ready to eat before the team was here (they are seldom late and today was no exception).
I served up the cauliflower tarka on basmati rice for everyone.
The initial comment was that the tarka looked a bit spartan, meaning that it looked pretty basic and did not have any extras to make it look more interesting. I suppose that some coriander (cilantro) would have helped in this respect.
The cauliflower was nicely cooked and was not soft at all.
The tarka received a taste score of 7.5 out of 10 with a spice/heat rating of “Hot”.
Make the Cauliflower Tarka Again?
I’m not sure whether I would make this as a main again but it would be ideal as a side dish.