Cauliflower Pickle
Ingredients:
Cauliflower - 1 medium sized
Carrots - 4 long (optional)
Mustard seeds - 1 & 1/2 tsp
Fenugreek seeds - 1 tsp
Chilly powder - (1/4 - 1/2) Cup
Garlic - 2 pods
Lemon - (2 - 3) (big juicy ones - adjust according to your sour tooth)
Oil - 6 Tbsp. (Approx)
Salt - As required
Method:
- Wash & cut cauliflower into small florets and carrots (optional) into 1 inch long pieces as shown in pic and let them air dry on a paper towel or on a dry cloth.
- Dry fry Mustard seeds & fenugreek seeds and grind them into powder.
- Take chilli powder in bowl and pour warm oil & mix them. (Microwave the oil to a temperature that it makes the Chilli powder to fry and take off the raw smell of chillies. Note it should not be too low or too high. U should hear the BUSSS sound when you pour the oil.)
- Once its mixed well, add the above powder, fresh grounded garlic, and florets.
- To this mixture, add salt & lemon juice.
- Let it stand outside for 2 days till the florets are seasoned well.
- Keep it refrigerated, this way it will last for about a month.
1 comments:
Wonderful recipes,Rekha.I found your blog when I googled for Cauliflower pickle.My college roommate was from Vizag and her mo used to send yummy cauliflower pickle.I've been craving for that now,so am gonna try it.The Coriander pickle looks yummy,I'm going to try that first.Thank you!
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