Cauli flower avakaya - Cauli flower pickle

The cauliflower pachadi is very simple to prepare and tastes good when you take it with rotis or curd rice.   The cauliflower is something which can be served with any meal or with sandwiches.

For making the cauliflower pickle,  you need to dry the florets under sun light for about 30 minutes.  You can pat them dry and keep under ceiling fan until they become dry.  This cauliflower pickle stays fresh for up to 3 days and up to 2 weeks when refrigerated.  Now let us see how to make cauliflower pachadi..


Ingredients :

For the pickle:

• 250 grams of cauliflower florets
• 1/4 cup of red chilli powder
• 1 tbsp of turmeric powder
• Salt as per requirement of taste
• 1/4 tbsp of fenugreek seeds
• big garlic cloves -  4 nos
• big lemons - 2 to 3
• green chillies vertically slit - 4 nos
• ginger thinly sliced - 1 inch

For tempering:

• 1/4 cup oil
• 1 tbsp of mustard seeds
• 1 tbsp of cumin seeds
• 3 red chillies dried
• curry leaves - 2 springs

Method of making cauliflower pickle:

• Take 250 grams of cauliflower florets and put them in salted warm water for 15 minutes
• strain out the water and then rinse them
• Keep them under sun light for 30 minutes to dry
• now take a mixing bowl, add the cauliflower florets, red chilli powder, turmeric powder, roasted fenugreek seeds powder, garlic paste, salt, slit green chillies, sliced ginger, lemon juice
• Now heat oil in  a pan, add mustard seeds, cumin seeds dried red chillies, and fry them until they stop spluttering
• Add asafoetida, curry leaves and turn off the heat
• Pour the tadka over the pickle and mix well
• Leave it for 2 to 3 hours and then serve

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If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.