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Cauliflower pickle

Cauliflower pickle

Cooking Time

Preparation Time : 20

Cook Time : 2

Total Time : 22

Ingredients

Serves 10

  • Medium sized cauliflower head 1 nos

  • Cumin seeds 1 tsp

  • Mustard seeds 2 tsp

  • Fenugreek seeds 1/2 tsp

  • Salt 1 pinch

  • Lemon juice 3 tbsp

  • turmeric powder 1/2 tsp

  • Red Chili powder 2 tbsp

  • Asaefoetida 1/4 tsp

  • Oil 5 tsp

  • Curry leaves 2 sprig

Directions

  • 01

    Chop the cauliflower finely

  • 02

    You can also use the food processor to do this easily

  • 03

    Bring water to boil in a sauce pan

  • 04

    Add salt and drop the florets in it

  • 05

    Drain the water completely after 30 seconds

  • 06

    This will kill any small bugs that may be between the florets

  • 07

    Dry the florets completely

  • 08

    Take the florets in a bowl

  • 09

    Add salt, turmeric powder, red chili powder with this and mix together

  • 10

    In a kadai dry roast 1 tsp of cumin seeds, fenugreek seeds and 1 tsp of mustard seeds

  • 11

    Cool the mixture, grind it to make a fine power and add it to the cauliflower mixture

  • 12

    I always have roasted cumin powder, fenugreek powder and mustard powder on hand

  • 13

    So I just add about 1/4 tsp of each powder directly to the mixture

  • 14

    Squeeze some fresh lemon juice over the mixture and mix once again

  • 15

    You can also use bottled lemon concentrate or white vinegar instead

  • 16

    Heat oil in a small pan, add the remaining mustard seeds

  • 17

    When it splatters, add the curry leaves and a pinch of asafoetida

  • 18

    Sesame oil tastes best for any pickle

  • 19

    Add this to the cauliflower mixture

  • 20

    Cover with a lid

  • 21

    Let this soak for 24 hours or at least for 3 hours before serving

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