Cauliflower Pickle Recipe Andhra Style
Cauliflower Pickle Recipe Andhra Style is one of the South Indian recipes made during the winter season. Learn how to make this recipe with step by step image instructions along with essential tips.
Usually, Mango pickle is famous during the summer season and when mangoes are not available we tend to make other variants of pickles from various vegetables.
Cauliflowers are delicate and prone to affect by insects so farmers spray pesticides to protect. So it’s a good idea to clean it before use.
We clean florets twice while making cauliflower pickle recipe Andhra Style. Once by cleaning in normal water and then in salt and turmeric hot water. At the same time, we need to dry florets till moisture is removed.
During the winter season, it may be not feasible to dry in sunlight so at least dry under the fan for 2-3 hours. To increase the shelf life of the Gobi Ka Achar, I have deep-fried for a minute and removed moisture.
While deep frying we should make sure that florets do not turn soft or crisp. Also while adding spice powders it’s a good idea to roast them and ground them fresh.
Tips to make perfect Cauliflower Pickle Recipe:
- Choosing the right flower is important. So while selecting keep in mind that florets are tight and are not spread.
- Usually, there might be the formation of fungus over florets so avoid choosing them, always choose white and fresh florets.
- Cut and clean florets in water so that excess chemicals can be removed.
- Check for insects as its highly prone to insects, disinfect by putting florets in hot water mixed with a little salt and turmeric powder.
- When we do not have proper sunlight we can dry florets under a fan but make sure to dry properly to increase shelf life.
- To remove moisture from Gobi Ka Achar, we deep fry them, but make sure they do not turn soft.
You may also like to check other Pickle recipes:
Chicken Pickle and
Cauliflower Pickle Recipe Andhra Style
CauliflowerPickle Recipe is one of the South Indian recipes made during the winter season. Learn how to make this recipe with step by step image instructions along essential tips.
Ingredients
- Cauliflower – 2 Flowers medium size
- Crystal salt – 1 tbsp.
- Water – required to clean cauliflower
- Turmeric powder – ¾ tbsp.
- Mustard seeds – 3 tbsp.
- Fenugreek seeds – 1 tbsp.
- Cumin seeds – 1 tbsp.
- Oil – 1 bowl
- Garlic – ½ cup crushed
- Dry red chillies – 7 No.
- Curry leaves – ½ cup
- Asafetida/ Hing – a pinch
- Red chilli powder – ½ cup use pickle chilli powder
- Salt – 3 tbsp. as per your taste
- Lemon juice – 3 No.
Instructions
- Cut florets to its edge while removing its stem as we need the only floret. Cut into small size pieces.
- Transfer them to fresh water and blanch to remove remains of pesticides.
- In another vessel, boil water and add little salt and turmeric powder to remove any worms or fungus over the flower.
- Remove from water and sun-dry till all moisture is removed.
- We can add spice powders but roasting spices and making fresh ground out of them gives a good flavor.
- Dry roast mustard seeds, jeera, and fenugreek seeds on low flame and make powder once cooled.
- In a pan add 1 bowl of oil (sesame oil preferred) and the quantity of oil depends on the quantity of pickles we make.
- Once the oil is heated, put florets and deep fry for a minute, and drain excess oil.
- Transfer to a mixing bowl. In the remaining oil, fry crushed garlic, curry leaves and dry red chillies.
- Sprinkle little asafetida and keep aside till oil is cooled.
- Add dry roasted spice powder, red chilli powder, salt and a little turmeric powder over florets.
- Extract lemon juice from 3 medium-size lemons or we can even substitute it with vinegar.
- Add this juice to spices and add deep fried spices and oil and mix well.
- Keep the cauliflower pickle recipe aside for 24 hours and serve with hot steamed rice.
How to make Instant Cauliflower Pickle Recipe Andhra Style:
1. Cut Cauliflower florets into small pieces and clean in freshwater.
2. In a vessel add adequate water and boil by adding crystal salt, ¼ tbsp. turmeric powder.
3. Put florets in hot water and remove immediately by draining excess water. Dry it under a fan or sunlight till they turn dry.
4. Dry roast mustard seeds, fenugreek seeds and cumin seeds on low flame for a minute.
5. Heat oil in a pan and put florets and deep fry for a second. Remove from the oil before they turn colour or get cooked. Remove excess oil and put in a mixing bowl.
6. In the remaining oil add crushed garlic, dry red chillies, curry leaves and a pinch of hing and off the flame. Let oil cool.
7. Add red chilli powder, dry roasted spice powder, salt and ½ tbsp. turmeric powder.
8. Put lemon extract and gently mix. Add oil and seasoning ingredients and mix well.
9. Put a lid and keep aside for 24 hours. Mix and store the cauliflower pickle recipe in an air-tight container.
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