Tamil Nadu Style Gobi Manchurian


Tamil Nadu Style Gobi Manchurian

Tamil Nadu Style Gobi Manchurian is an authentic as well as nutritious South Indian dish served as a side dish with fried rice, noodles, rotis and naan. While craving for something delicious and light on the stomach, Tamil Nadu Style Gobi Manchurian comes in handy and makes the perfect choice. Introducing a simplified version of Tamil Nadu Style Gobi Manchurian well illustrated in short simple sentences. Farm fresh cauliflower florets make the perfect choice for the dish. Half cooked cauliflower florets are sauted with capsicum and other ingredients. A dash of red chili and soya sauce peps up the heat and spicy flavor of Tamil Nadu Style Gobi Manchurian. Sprinkle coriander leaves before serving. Enjoy the delectable dish with loved ones.
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Tamil
Servings 4 people


  • 1 kg Cauliflower
  • 2 tbsp Red chilli sauce
  • 4 tbsp Soya sauce
  • 1 big Capsicum cut into medium pieces, Green Pepper
  • Curry leaves A few
  • 3 - Coriander leaves
  • 3 nos Green chillies verticaly slit
  • 3 nos Garlic pods finely chopped
  • 1 no Onion cut lengthwise, big
  • 6 tbsp Oil
  • Salt As reqd


  • Cut the cauliflower into medium sized pieces.
  • Take a kadai and pour 1 cup of water and add the cauliflower to it and cook for 10 mins until it becomes 60% cooked.
  • :- Make sure it is not overcooked.
  • Take away the cauliflower and filter out all the water.
  • Heat oil in a pan or a kadai.
  • Fry the onion until it turns brown.
  • Add capsicum and fry until it becomes light green in colour.
  • Add the finely chopped garlic and saute, until u get the smell of garlic and then add the curry leaves.
  • Lower the flame and add both the chilli and soya sauce to it.
  • Add required salt and mix well.
  • Add the already boiled cauliflower to it and cook for 10 mins on low flame.
  • :- Be careful otherwise the mixture will stick to the kadai.
  • Take the curry from the flame and allow it set for 10 mins.
  • Sprinkle the finely chopped coriander leaves before serving Gobi Manchurian.
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