- Submitted by Elizabeth on 26th Feb 2008
(Phool Gobhi Achaar, Cauliflower Urugai)
Recipe for Cauliflower Pickle
Preparation time: 20 minutes
Cooking time: 2 minutes
Medium sized cauliflower head - 1
- Cumin seeds - 1 tsp
- Mustard seeds - 2 tsp
- Fenugreek seeds - 1/2 tsp
- Salt - to taste
- Lemon juice - 3 tbsp
- Turmeric powder - 1/2 tsp
- Red Chili powder - 2 tbsp
- Asaefoetida - 1/4 tsp
- Oil - 5 tsp
- Curry leaves - 2 string
- Chop the cauliflower finely. You can also use the food processor to do this easily.
- Bring water to boil in a sauce pan. Add salt and drop the florets in it. Drain the water completely after 30 seconds. This will kill any small bugs that may be between the florets.
- Dry the florets completely. Take the florets in a bowl. Add salt, turmeric powder, red chili powder with this and mix together.
- In a kadai dry roast 1 tsp of cumin seeds, fenugreek seeds and 1 tsp of mustard seeds. Cool the mixture, grind it to make a fine power and add it to the cauliflower mixture. I always have roasted cumin powder, fenugreek powder and mustard powder on hand. So I just add about 1/4 tsp of each powder directly to the mixture.
- Squeeze some fresh lemon juice over the mixture and mix once again. You can also use bottled lemon concentrate or white vinegar instead.
- Heat oil in a small pan, add the remaining mustard seeds. When it splatters, add the curry leaves and a pinch of asafoetida . Sesame oil tastes best for any pickle.
- Add this to the cauliflower mixture. Cover with a lid. Let this soak for 24 hours or at least for 3 hours before serving.
Serving Cauliflower Pickle
- Similarly you can make instant pickle with any vegetable and make your meal interesting. Some pickles that I make often are carrot pickle, cabbage pickle, bittergourd pickle, radish pickle, raw mango pickle, gooseberry pickle, ivy-gourd pickle, celery pickle and parsnip pickle. Give them a try.
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