Spicy Pickled Cauliflower

by MiaVarghese
Fried cauliflower pieces mixed with chilly powder, lemon juice, asafoetida and other ingredients
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Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Cauliflower(florets of 1 cm) - 1/2 kg
  • Lemon juice(Of 2 lemons) -
  • Asafoetida powder(A pinch, Kayam) -
  • Fenugreek seeds(roasted, roasted and ground) - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Red chilly powder - 1 1/2 tbsp
  • Mustard seeds - 1/2 tsp
  • Vinegar - 1 tbsp
  • Pickle powder - 2 tbsp
  • Oil(As reqd) -
  • Salt(As reqd) -
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Cauliflower(florets of 1 cm) - 1/2 kg
  • Lemon juice(Of 2 lemons) -
  • Asafoetida powder(A pinch, Kayam) -
  • Fenugreek seeds(roasted, roasted and ground) - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Red chilly powder - 1 1/2 tbsp
  • Mustard seeds - 1/2 tsp
  • Vinegar - 1 tbsp
  • Pickle powder - 2 tbsp
  • Oil(As reqd) -
  • Salt(As reqd) -
Votes: 0
Rating: 0
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Instructions
  1. First eliminate germs and bugs in the florets by soaking in salted water for ten minutes. Drain well.
  2. Heat oil a pan and splutter mustard seeds and add asafoetida.
  3. Stir in cauliflower pieces and fry for two minutes. Then add red chilly powder, pickle powder and turmeric powder. Fry for 2 more minutes in low heat.
  4. Remove from fire and add fenugreek and lemon juice. Mix well.
  5. Cool well and store in an air tight container containing vinegar.
  6. Pour little oil in the container above the pickle.
  7. Spicy side dish, pickled cauliflower, is ready. Serve with rice.
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