Andhra Cauliflower Pickle

I am sure most of you foodies out there know that Andhra Pradesh is famous for its vast variety of pickles, both the ones that can be stored for years and the ones that can be eaten instantly. This recipe for cauliflower pickle is the sort which can be eaten instantly and cannot be stored for long periods of time. One of my close friends loves this pickle and I always make it especially for her. It only requires like 30 mins of your time, including cutting the cauliflower :) Its quick and quite yummy, but also very spicy. So do try it at home, if it appeals to your taste buds :)

Preparation Time (15 min)
Cooking Time - 15 mins approx

Ingredients


Cauliflower - 1 medium sized

Garlic - 1 1/2 whole garlics (peeled into pods)
Mustard Seeds
Curry Leaves
Turmeric Powder - 3/4 tsp
Lemon Juice of 2 large lemons
Oil - approx 3 - 4 tbsp
Salt - as per taste


For the spicy mix

Methi / Fenugreek Seeds - 1 tbsp
Red Chilli Powder - 4 tbsp (you can add more if you want more spice)
Rai / Mustard Seeds - 2 tbsp

Method

Cut the cauliflower into little florets. Wash and strain them and keep it aside. If you wanna make the pickle immediately, dry the florets out on a paper towel to absorb the remaining water from them.


For the spicy mix


Start a pan on medium heat. Once its hot, add the 2tbsp of mustard seeds to it. Dont add oil at this point. Roast them for 30 secs until they start to give out an aroma. Remove them and keep them aside. Now add the methi seeds to the same pan and roast them for 1 min till they turn a shade darker. Keep them aside. 

Roasting mustard seeds

Roasting fenugreek seeds

Roasted mustard and fenugreek seeds

After both the seeds are cooled down, put them into a blender and powder them. Keep the powder aside. Mix the chilli powder and salt to the freshly made powder and set aside.

Freshly ground powder

Start a pan on medium heat. Add the oil to it. Once the oil is hot, add the mustard and jeera seeds. Wait till they sputter and then add the curry leaves. Now add the garlic pods and fry them for 1 min. Then add the cauliflower florets and fry them for 5 - 7 mins. The cauliflower should not be cooked completely and should still be crisp.

Tadka maar ke :)
Sorry, this is the tempering for the pickle

Cooking the cauliflower

Add the turmeric powder and mix well. Switch off the heat and let the cauliflower cool down. (You can even leave the cooking part of the cauliflower and leave them raw to maintain more crispiness.) After the cauliflower has cooled down, add the spicy mix powder, and salt as per taste. The mixture has to be a bit on the saltier side like other pickles. Now add the lemon juice and mix well. Leave the mixture to marinate for a day.

The spicy mixture 

Pickle is ready !! Oh... wait for a day before eating it :P

You can eat it with steamed rice. Have fun :)

P.S: You can keep this for a week outside at room temperature or maybe 2-3 weeks in the refridgerator.