Tuesday, January 5, 2010

Cauliflower Pickle

1 medium sized Cauliflower
Chilly powder 1 cup
Methi powder 1 tsp
Mustard powder 2 tsp
Lime juice 1 cup
Salt 1/2 cup 
Oil 1/2 cup
Turmeric 2 tsp
Garlic 1 big
Oil 2 tablespoons
Curry leaves - few
Hing 1/4 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp


  • Cut cauliflower into small pieces, dry them over night.
  • Peal garlic, crush half of the garlic into fine pieces.
  • Add all the ingredients to the cauliflower, except seasonings.
  • Store in a dry glass or ceramic container, covered for 3 days. stirring once a day.
  • On 3rd day add seasoning. Heat oil, fry mustard, cumin, hing and curry leaves, add to the pickle.
  • Taste, add lemon juice and salt if needed.