Cauliflower Pickle Recipe | Cauliflower Avakaya | Gobi ka Achar
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.
For more pickle recipes on blog, you can check
Instant tomato pickle
Cauliflower Pickle Recipe | Cauliflower Avakaya Recipe | Gobi ka Achar
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 3 cups Cauliflower Medium sized , florets
- 1 ½ tbsps Mustard seeds
- ½ tbsp Fenugreek seeds / menthulu / menthya
- 3 to 4 lemons medium sized , (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 peanut oil 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)
- 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 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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
step by step photos on cauliflower pickle avakaya recipe
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Perfect measurements for Cauliflower Aavakaya 👌
Hi , I always follow all your recipes and they are very good and makes even more easy with pictures and videos ?.
My question for this recipe is, I don’t have Seseme oil or peanut oil only have olive oil and canola oil. Can I use either of them to make this pickle?
Glad to know! Thank you!
I think canola should be okay. Hope you enjoy it.
I made this cauliflower pickle. It came out very nice. Thankyou
I tried the recipe and should say it has come out really well.. May I know the shell life of the pickle? I made it in the exact same manner as URS.
Thanks for trying Shwetha
You can keep it for 2 months. Please refrigerate and use.
Instead of frying the florets, any thoughts upon drying them out a bit in the oven…healthy option i guess!!
Hi… can you tell the chilli powder quantity in tbspoons or cups? Thank u.
6 tbsps chilli powder
Excellent, I followed your instruction and could prepare Cauliflower pickle.
Glad to know you made it good
Excellent one, I followed your instructions and could make nice Cauliflower pickle 🙂
Very nice recepie
have had mango avakaya and always loved them but never thought cauliflower can be made into such an amazing pickle, tongue tickling indeed 🙂
like its color swasthi.. will try this pickle..
tho not a fan of pickles .. tis one looks yumm n real twist from the usual one..
That's a very tempting pickle.. And such an easy way for picky eaters of cauliflower !!
delicious and tempting cauliflower pickle.
My fav pickle.. Yummy !!<br />
nice version I must try!
tongue tickling yummy pickle.
Delicious pickle dear 🙂
I must try this pickle. I just love the spicy flavors and such a dish is like a daily dosage when I eat rice. Never tried pickle with caulis and thanks for the wonderful recipe.