Cauliflower pickle recipe
Preparation time: 20 minutes
Cooking time: 2 minutes
Serves: 10
Ingredients
- 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
Method
- 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.
