Cauliflower Pickle recipe with step by step instructions.
whenever we go to Vijayawada to our Aunt’s (mother’s younger sister) house in winter, we never miss a chance of breathing fresh air while enjoying the morning walk through the beautiful green fields.we start before the dawn. we could barely see the road in the fog and everything looks like a silhouette.but when the beautiful golden sun rays fall on the fields, that moment becomes really speechless.on our last trip to Vijayawada, we enjoyed the morning walk a lot. we first crossed a fresh pond with busy birds taking bath. then the turmeric farms. then came the cauliflower gardens. but there we smelled pesticides more than fresh air. there the agricultural laborers were harvesting the cauliflowers.you can watch the cauliflower harvesting in the video below.
I think using pesticides for cauliflower cultivation is inevitable.as we often see the worms though they were grown using pesticides. blanching helps to remove the pesticide residues and hidden worms inside the cauliflower florets. for this, you need to put the florets in the salted warm water for 15 minutes and strain out the water and rinse again with the normal water.
for this pickle, you need to dry the florets under the sunlight for about 30 minutes. or you can pat them dry and keep under the ceiling fan until they become dry. this cauliflower pickle stays fresh up to 2-3 days at room temperature and up to 2 weeks when refrigerated. usually, I don’t add ginger and green chilies to this pickle. but my granny suggested me to add them.the taste was really good. actually, I was feeling sick with and my taste buds were gone the day when I prepared this pickle. I had this pickle with hot rice along with some ghee. Oh! God the taste was really amazing. my taste buds were back to senses.
I have used Three Mangoes red chili powder for this pickle.so the quantity of chili powder may vary depending on your tolerance level and the type of the chili powder you use. this pickle tastes good with hot rice and ghee. I hope you try and enjoy this amazing and mouth-watering Cauliflower Pickle.
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Text version of Cauliflower Pickle
- 250 grams cauliflower florets
- 1/4 cup red chili powder
- 1 tsp turmeric powder
- salt as per the taste
- 1/4 tsp fenugreek seeds
- 4 garlic cloves big
- 2-3 lemons big
- 4 green chilies vertically slit
- 1-inch ginger thinly sliced
- 1/4 cup oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3 red chilies dried
- 2 sprigs curry leaves
take 250 grams of cauliflower florets and put them in salted warm water for 15 minutes.
later strain out the water and rinse them again.
pat them dry and keep under sunlight or ceiling fan for 30 minutes
take a mixing bowl, add cauliflower florets, red chili powder, turmeric powder, roasted fenugreek seeds powder, garlic paste, salt, slit green chilies, sliced ginger, lemon juice and mix well.
adjust the lemon juice according to your taste
heat oil in a pan, add mustard seeds, cumin seeds, dried red chilies and fry until they stop spluttering.
add hing/asafoetida, curry leaves and turn off the heat
pour the tadka over the pickle and mix well.
leave it for 2-3 hours and serve