Cauliflower pickle recipe – learn to make Andhra style cauliflower avakaya with step by step photos. Avakaya is a popular pickle variety of Andhra. It is usually made with Raw Mango called as Mamidikaya Avakaya. There are many different recipes of making this Andhra mango pickle usually called as Bellam Avakaya, Menthi Avakaya, Nuvvu Pindi Avakaya, Kayalu Avakaya (Stuffed Mango Pickle).
During the days when raw mangoes are not available, this pickle is made with Cucumber called as Dosaavakaya which is liked my many. Well it depends on individual’s choice what to replace mango with, either a cucumber or Amla (Indian Gooseberry) or a Cauliflower. All these can be made with slight variations to the basic ingredients and quantities.
I have mentioned the exact amount of ingredients below what I use, can alter slightly to suit your taste.
This cauliflower pickle does not need deep frying the cauliflower. It must be sun dried for 2 to 4 hours and sautéed in few tbsps. Of oil. For me sun drying is not possible since the weather is not stable in Singapore, so to take away the extra moisture from the florets I deep fry in the same oil that is kept for pickling. If possible you can sun dry and sauté in oil for 2 to 3 mins on medium high flame.
Cauliflower pickle recipe or cauliflower avakaya
Cauliflower pickle recipe | Cauliflower avakaya recipe | Gobi ka achar
Ingredients (240 ml cup used)
- 3 cups of Medium sized Cauliflower florets
- 1 ½ tbsps. Mustard seeds
- ½ tbsp. Fenugreek seeds / menthulu / menthya
- 3 to 4 medium sized lemons (extract the juice) (adjust to suit your taste)
- 90 ml Red chili powder (I used MTR brand, adjust to suit your taste)
- 150 to 200 ml of peanut or sesame oil (adjust. I like to use more oil as it adds taste to the gravy)
- ¼ tsp Turmeric powder
- Salt to taste
- 10 Garlic cloves (optional, I did not use, but adds great flavor, crush them slightly and use)
How to make the recipe
- Clean the cauliflower and cut the florets to the desired size.
- Soak thoroughly in salted Luke warm water for 10 mins.
- Wash them under fresh running water, drain and set aside. If you have a chance to sun dry, do it for 3 to 4 hours. If you cannot sun dry, then dry them on a cotton cloth and fan dry or leave it for over night
- Make sure there is no water in the florets, else the oil might splash on to you while frying.
- Heat the desired amount of oil in a wide pan, once it is smoky hot, add cauliflower and fry them either deep fry or sauté in little oil just for 2 to 3 mins on a medium high flame. This is done to remove excess moisture from florets and increase the shelf life. Do not over fry the cauliflower, they must be crunchy after they are sauted or fried. So 2 to 3 mins of frying is good enough
- Drain the oil and keep the florets for cooling. Do not leave the cauliflower in the oil else they will turn very soft, since it will continue to cook as the oil is hot.
- Dry roast fenugreek seeds till you get a nice aroma. Do not burn them. Set this aside to cool.
- Powder fenugreek seeds and mustard seeds.
- In a wide utensil, put back the fried cauliflower and pour the oil (you can use deep fried oil)
- Add the mustard and fenugreek powder, red chili powder, salt, turmeric, crushed garlic if using. Pour the lemon juice all over.
- Mix everything well. Your pickle is ready, you can bottle it in a clean dry jar.
- Stays good for about a month in refrigerator.
- Serve cauliflower pickle with rice and ghee.
Use fresh cauliflower that has no odor, no infestations or no fungi grown on it.
Use enough salt and oil to keep the pickle good and tasty. Else it may not have a good shelf life.
If you wish you can add a 1” cinnamon stick and 4 to 6 cloves to the pickle for extra shelf life and to get a stronger flavor.