Andhra-Style Cauliflower Pickle Recipe

Updated on November 24, 2018
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Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

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Gobhi ka achar, or cauliflower pickle, is a popular Indian pickle. This cauliflower pickle is prepared the way it is made in the Indian state of Andhra Pradesh. Simple and easy to prepare, this pickle will stay good for as long as six months.

Cauliflower is considered to be among the healthiest foods on earth. It provides several health benefits due to its many health-promoting phytochemicals and high levels of anti-inflammatory compounds.

Prepare this healthy pickle and share your experience. A step-by-step recipe demonstration video is included for ease of understanding.

Cook Time

Prep time: 20 min
Cook time: 50 min
Ready in: 1 hour 10 min
Yields: Several servings

Ingredients

  • 3/4 cup sarson ka tel (mustard oil)
  • 500 grams gobhi (cauliflower), leaves and stalk removed
  • 4 lemons
  • 1/2 tsp jeera (cumin seeds)
  • 1/2 tsp rai (mustard seeds)
  • 2 tsp ground mustard seeds
  • 1 tsp ground methi danan (fenugreek seeds)
  • 1 tsp roasted jeera (cumin seed) powder
  • 4 tsp salt
  • 4 tsp red chilli powder
  • 1 tsp haldi (turmeric powder)
  • 25-30 kadhi patta (curry leaves)
  • 1/4 tsp heeng (asafoetida) powder
  • For the salt water:
  • 3 tsp salt
  • 3 glasses water

Instructions

  1. Break the cauliflower head into medium-sized florets.
  2. Dissolve 3 tsp salt in 3 glasses of water and soak the cauliflower florets in it for 30 minutes.
  3. Wash the florets well in running water, then pat dry and spread on a cloth. Allow the florets to dry completely under a fan or in the sun.
  4. While the florets are drying, heat mustard oil until it smokes. Put off the heat and let it cool down completely.
  5. Put the dry cauliflower florets in a large bowl. Sprinkle the ground mustard seeds, roasted cumin powder, ground fenugreek seeds, turmeric powder, red chilli powder and salt. Squeeze the lemons in the bowl.
  6. Pour the cooled mustard oil, saving a little for tempering the spices. Mix well until all ingredients combine nicely.
  7. Heat the remaining oil on medium-low heat. When hot, reduce the heat to low and add in the asafoetida, cumin seeds, and mustard seeds. Let them crackle for about 30 seconds, then remove from heat. Add the curry leaves and allow to cool down for a minute or two.
  8. Pour this tempering over the pickle mixture in the bowl. Mix well again.
  9. Transfer the cauliflower pickle to an airtight bottle and cap tightly. Expose the bottle to sunlight for 3-4 days and shake it morning and evening. The pickle is ready to eat now.

Andhra Style Cauliflower Pickle Recipe

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Questions & Answers

    © 2018 Rajan Singh Jolly

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      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        9 months ago from From Mumbai, presently in Jalandhar, INDIA.

        Peggy, you should be able to get curry leaves at an Indian market and the mustard oil at an Indian store around your place. I hope you can find them. Thank you.

      • Peggy W profile image

        Peggy Woods 

        9 months ago from Houston, Texas

        It was interesting reading your answer to Doris's question regarding asafoetida. I was unfamiliar with that. Not sure if I can find fresh curry leaves here and I have never looked for mustard oil but will be on the lookout for it now. Pickled foods are good and I know that I would enjoy eating pickled cauliflower. Thanks for your recipe.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        9 months ago from From Mumbai, presently in Jalandhar, INDIA.

        I am glad you asked Doris. Asafoetida is a single ingredient, a gum used as a spice in food, in fact, and yes, it does have a bit of an unappealing odor but not taste.

        It is a traditional cure for colic in babies. It melts when heated and this liquid is applied on and around the navel. Acts pretty fast. This is the reason it is used in foods which are heavy & take a lot of time to digest. It acts as a digestive aid.

        I am glad you like the recipe. Thank you.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        9 months ago from From Mumbai, presently in Jalandhar, INDIA.

        Thanks for appreciating manatita.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        9 months ago from From Mumbai, presently in Jalandhar, INDIA.

        Dora, pickled veggies are an integral part of Indian food. Thank you for appreciating this recipe.

      • MizBejabbers profile image

        Doris James MizBejabbers 

        10 months ago from Beautiful South

        Rajan, I like most veggies pickled, so this recipe interested me. I do have one question though. What is asafoetida to your people? Is it one particular ingredient? To people in certain parts of the U.S. it is a mixture of anything we choose. Our ancestors used to put what they called "asafoetida bags" around their necks to ward off sickness, or in some cases, evil spirits. They put all kinds of powders, potions, things including stones, spices, bird feathers, even charms given to them by a shaman or a witch they admired. I've heard that asafoetida was usually foul smelling. Not trying to be a smart alec, just pointing out that certain words mean different things in different societies and my curiosity as to what it means in yours.

      • manatita44 profile image

        manatita44 

        10 months ago from london

        Did not know that cauliflower had so many nutritional values. Great! The lady descibes the recipe well.

      • MsDora profile image

        Dora Weithers 

        10 months ago from The Caribbean

        I like the taste of pickled foods. Pickled cauliflower should be interesting. Thanks for the recipe.

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