For this week theme on BM we are "Pickling". I decided on making 3 Andhra style pickles for this week.Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.
Cauliflower is one of those veggies I keep a little distance from. I never liked the smell of them so much & hardly will buy this veggie. This time I decided on trying this pickle which I liked & bought a small flower with much hesitation. I learned that the blend of spice mixes & garlic has dominated the smell of this flower & made the pickle much flavorful. I used much less of oil than needed & it didn't made any difference to the pickle.
Ingredients
3Cups cauliflower florets
1Tbs + 1Tsp red chili powder
1Tsp methi powder
1Tsp mustard powder
1/4Tsp turmeric
1Tsp size ball of tamarind / 2Tsp lemon juice
2&1/2Tsp salt
2Tbs oil
3Garlic cloves sliced
Few curry leaves
Seasoning
1Tbs oil
1Tsp mustard
Few red chili's
Directions
- Clean florets with water & lay them on a towel. Allow them to dry completely.
- After 4hrs to 5hrs pat them one with a dry towel & keep aside.
- Heat a pan with 2Tbs oil. To that add garlic cloves & curry leaves.
- Fry till garlic starts to brown a little.
- To pan add tamarind & cauliflower florets. Fry them for 3mins-4mins & switch off heat.
- Allow the florets to cool completely.
- To pan add chili, mustard, methi, turmeric & salt.
- Mix them well & allow it to sit for overnight.
- Adjust salt & chili powder if needed.
- Heat pan with oil & to that add mustard seeds & red chili's.
- Once the mustard starts jumping switch off heat & mix it to the pickle.
Lemon juice - If you are using lemon juice instead of tamarind, add it along with all the spice powder & mix it well. If needed more adjust accordingly.
- Florets shouldn't become soft.
- Florets should be cut in to small pieces.
- Feel free to add little more oil if needed.
- Day by day the pickle gets delicious.
- You can use either lemon juice or tamarind in this dish.
