Cauliflower Pickle is a very simple recipe to make but it tastes delicious with dosas, rice and I came to know when couple of my friends tried it with veg biryani...
So, needless to say the curries I made to go with the biryani went as leftovers for them. Of course along with all the remaining cauliflower pickle too.
The way the pickle is made, keeps the cauliflower crunchy yet all the spices are nicely absorbed by the cauliflower enhancing the taste.
You can store in an airtight container for 2 weeks or in a refrigerator for a month.
Preparation Time: 15 minutes
Cook Time: 10 minutes
Mixing Time: 5 minutes
Cauliflower florets: 4 cups
Oil: 1 cup
Red chili powder: 1/4 cup
Turmeric: 1 teaspoon
Lemons : 2 large
Garlic: 10 cloves
Salt to taste
To Dry roast :
Aavalu/Mustard seeds : 1 tablespoon
Fenugreek seeds/Mentulu : 1/2 teaspoon
Cut the cauliflower in bite size florets. Clean and completely dry them.
Dry roast mustard seeds and fenugreek seeds, cool them off and grind into a fine powder.
Take the garlic in a mortar pestal and chop it roughly.
Mix all ingredients except lemon juice and rest it overnight. Mix the lemon juice from the lemons, mix well and let it rest for couple of hours before tasting.
The pickle can be stored in an airtight container for 2 weeks if it's not all gone by then....